Two Delicious Anchovy Stir-Fry Recipes (Perfect for Holiday Side Dishes)
Special Holiday Side Dishes: Chef Lee Bo-eun’s Anchovy Stir-Fry & Anchovy Gochujang Braise
Although family gatherings might be different this year, I’ve prepared two hearty side dishes that can be made ahead to welcome guests and nourish loved ones. Here are recipes for a nutritious anchovy stir-fry and a sweet and spicy anchovy gochujang braise that everyone, young and old, will enjoy.
Anchovy and Nut Stir-Fry Ingredients- 100g dried anchovies (lightly stir-fried to remove moisture)
- 3 Tbsp cooking oil
- 1/2 cup sliced garlic
- 1/2 cup walnuts (broken into bite-sized pieces)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1 Tbsp soy sauce
- 2 Tbsp rice wine (mirin)
- 1 Tbsp sugar
- 1 Tbsp toasted sesame seeds
Spicy Gochujang Anchovy Braise Ingredients- 100g medium-sized anchovies (heads and guts removed)
- 3 Tbsp cooking oil
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 3 Tbsp rice wine (mirin)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (mulyeot)
- 1/3 tsp ginger powder (or a little grated ginger)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame seeds (ground)
- 100g medium-sized anchovies (heads and guts removed)
- 3 Tbsp cooking oil
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 3 Tbsp rice wine (mirin)
- 3 Tbsp gochujang (Korean chili paste)
- 2 Tbsp corn syrup (mulyeot)
- 1/3 tsp ginger powder (or a little grated ginger)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame seeds (ground)
Cooking Instructions
Step 1
[Anchovy and Nut Stir-Fry] First, heat a dry pan over medium-high heat, then reduce to low and stir-fry 100g of dried anchovies for about 1 minute to remove moisture. This step makes the anchovies crispier. 
Step 2
Place the stir-fried anchovies in a fine-mesh sieve and shake gently to remove any fine crumbs. Removing these crumbs prevents bitterness and results in a cleaner taste.
Step 3
Lightly toast the walnuts, sunflower seeds, and pumpkin seeds in a clean, dry pan over low heat until fragrant. Be careful not to burn them.
Step 4
Now, heat the stir-fry pan again over medium-high heat and add 3 tablespoons of cooking oil. Add 1/2 cup of sliced garlic and sauté over medium-low heat until fragrant and lightly golden.
Step 5
Once the garlic starts to cook, add the pre-stir-fried anchovies and continue to stir-fry together until the garlic is golden brown. Adjust the heat carefully to prevent burning the garlic.
Step 6
When the garlic is nicely golden, reduce the heat to low and add all the toasted nuts. Stir-fry everything together until well combined.
Step 7
After stir-frying the nuts for a moment, increase the heat to medium-high again. Add 1 Tbsp soy sauce, 2 Tbsp rice wine, and 1 Tbsp sugar. Stir quickly until the sugar dissolves, coating the anchovies and nuts evenly. Do not turn off the heat yet.
Step 8
While the heat is still on (or just after turning it off), add 2 Tbsp corn syrup and mix well to give a glossy finish. Finally, sprinkle with 1 Tbsp toasted sesame seeds to complete the crispy and savory anchovy and nut stir-fry. (You can substitute honey or another syrup for corn syrup).
Step 9
[Spicy Gochujang Anchovy Braise] For the medium anchovies, also stir-fry them in a dry pan over low heat until any fishy smell dissipates. Afterward, sift them to remove fine crumbs. 
Step 10
In a separate bowl, combine 3 Tbsp gochujang, 2 Tbsp sugar, 1 Tbsp minced garlic, 1 Tbsp soy sauce, 3 Tbsp rice wine, and 1/3 tsp ginger powder. Mix well until smooth, ensuring there are no lumps.
Step 11
Add the sifted medium anchovies to the prepared sauce and mix well until evenly coated. Heat 3 Tbsp of cooking oil in a pan over medium-low heat and lightly braise the anchovies for about 2 minutes. This step helps the anchovies absorb the sauce better.
Step 12
Once lightly braised, turn off the heat. Add 2 Tbsp corn syrup and mix to achieve a glossy coating. Finally, sprinkle with 1 Tbsp toasted sesame seeds and 1 Tbsp ground sesame seeds, mixing well. This completes the spicy and sweet gochujang anchovy braise, a perfect side for rice!
