Korean Gochujang Grilled Anchovies
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Myeolchi-gochujang-gui is a Korean gochujang-glazed anchovy side dish where medium-sized dried anchovies are first dry-toasted in a pan for one minute to reduce fishiness and drive off moisture, then tossed in a sauce of gochujang, soy sauce, oligosaccharide syrup, cooking wine, and minced garlic.
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The sauce is simmered briefly over low heat before the anchovies go in, cooking off the alcohol in the wine and thickening the glaze so it clings to each fish. Once the anchovies are added, the tossing should finish within two minutes-longer cooking hardens them rather than keeping them pleasantly chewy. Sesame oil and toasted sesame seeds folded in at the end round out the sweet-spicy-salty profile with a nutty finish.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Control
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.
- 3Season
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.
- 4Control
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.
- 5Finish
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dry-toasting medium anchovies removes moisture to ensure a lasting crunch under gochujang glaze.
- Finish cue
- It is ready when small bubbles appear at the edges, the glaze looks glossy, and it lightly coats a spoon without turning pasty.
- Avoid this
- Don't over-reduce after adding anchovies or they can turn hard.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
20min, 8 ingredients
Category median
17min, 7 ingredients
Based on 109 recipes
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