Gochujang Stir-Fried Anchovies, Boiling the Sauce First Keeps the Anchovies from Getting Soggy

Steps

1. 1

   Slice whole garlic and cut Korean green chili into bite-sized pieces.

2. 2

   Sift the anchovies through a strainer to remove crumbs.

3. 3

   Add anchovies to a pan and dry-roast them.

4. 4

   In a pan, add 2T gochujang, 1T dark soy sauce, 2T mirin, a pinch of ginger powder, 1T plum extract, and 1T water. Stir over low heat to make the sauce.

5. 5

   Add 3T cooking oil, sliced garlic, and chili, and stir-fry.

6. 6

   Once it boils, turn off the heat and add the dry-roasted anchovies, 2T oligosaccharide syrup, and 1T sesame oil. Stir with residual heat.