Korean Gochujang Grilled Anchovies
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Medium dried anchovies are toasted in a dry pan for a minute before any sauce touches them, which drives off moisture and fishy smell and keeps them crunchy under the glaze.
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Once the anchovies are in the sauce, the coating takes under 2 minutes, and any longer sets the glaze hard.
Ingredients
Instructions
- 1
Place 120 g medium dried anchovies in a sieve and shake gently to remove loose powder and crumbs.
If you see any large heads or dark innards, pull them off so the finished side dish tastes cleaner.
- 2
Heat a dry pan over medium-low heat, add the anchovies, and toast without oil for about 1 minute.
Stir constantly until they smell nuttier and feel dry on the surface, then transfer them out immediately.
- 3
Let the pan cool briefly so the sauce does not scorch on contact.
Mix 1 tbsp gochujang, 1 tsp soy sauce, 1 tbsp oligosaccharide syrup, 1 tbsp cooking wine, and 1 tsp minced garlic until smooth.
- 4
Add the sauce to the pan and simmer over low heat for 1 minute.
It is ready when small bubbles appear at the edges, the glaze looks glossy, and it lightly coats a spoon without turning pasty.
- 5
Return the toasted anchovies to the pan and keep the heat low while tossing quickly to coat every piece.
Finish this step within 2 minutes so the glaze sets lightly instead of hardening around the anchovies.
- 6
Turn off the heat, add 1 tsp sesame oil and 1 tsp sesame seeds, and toss just until fragrant.
Spread the anchovies out briefly to release steam before serving or packing, which helps preserve their crisp bite.
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