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UnoRecipe
March 2, 2026
Gochujang Stir-Fried Anchovies, Boiling the Sauce First Keeps the Anchovies from Getting Soggy

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

Profile요리왕비룡 Korean Food CookingViews: 65
Stir-Fried Anchovies
Gochujang Stir-Fried Anchovies
Side Dish
Staple Side Dish
Korean Food
Anchovy
Gochujang
Spicy
Rice Stealer
Home Cooking
Simple Side Dish
Dry Side Dish
Cook time
15 min
Difficulty
1 out of 5 stars
Servings
Serves 4

Ingredients

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Serves 4
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Steps

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

  2. Sift the anchovies through a strainer to remove crumbs.

  3. Add anchovies to a pan and dry-roast them.

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

  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.

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