Korean Spicy Stir-Fried Anchovies
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Medium anchovies are bigger and thicker than the tiny ones used in the sweet version, and their heads and dark guts, which would make the dish bitter, come off one by one.
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Gochujang brings a fermented heat, chili flakes deepen the red, and the amount of flakes is the dial for spiciness.
Ingredients
Instructions
- 1
Remove the heads and guts from 100 g medium dried anchovies by hand.
Shake off large crumbs before cooking, since loose bits scorch quickly and can make the finished glaze taste bitter.
- 2
Heat a dry pan over medium heat, then toast the anchovies for about 3 minutes.
Stir often and remove them when the fishy smell fades and the surfaces feel lightly crisp, not browned.
- 3
Wipe the pan, add 1 tablespoon cooking oil, and lower the heat.
Add 1 tablespoon gochujang and 1 teaspoon gochugaru, then stir for 1 minute until the paste loosens into red oil.
- 4
Stir in 1 teaspoon soy sauce and 1 tablespoon corn syrup.
Once the sauce bubbles, keep the heat low so the sugars do not scorch or tighten before the anchovies are coated.
- 5
Return the toasted anchovies to the pan and toss for about 2 minutes.
Stop once each piece is coated in the red glossy sauce, because longer frying can make the glaze hard.
- 6
Turn off the heat and sprinkle 1 teaspoon sesame seeds over the anchovies.
Spread them out on a wide plate to cool briefly, which lets steam escape and keeps the texture crisp for serving.
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