Spicy Gochujang Myeolchi Bokkeum (Spicy Stir-Fried Anchovies)
A side dish of large dried anchovies cooked down in a spicy gochujang sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish uses large dried anchovies meant for broth, stir-fried spicy with gochujang and gochugaru. Toasting the anchovies first in a dry pan removes any sogginess before tossing them in the simmered sauce for a clean finish. It is also perfect tucked into a lunchbox.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Large dried anchovies60 g
- Red chili pepper1
- Thin scallions4
Seasoning sauce
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)1.5 tbsp
- Mirin (cooking rice wine)1 tbsp
- Soy sauce1 tbsp
- Sugar0.5 tbsp
- Garlic1 tsp
- Water1 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Cooking oila little
- Use the upper parts of the scallions to keep things neat. Halve the red chili pepper lengthwise, shake out the seeds, cut it into thin strips, and cut the scallions into similar lengths.
- These are large dried anchovies used for making broth. Remove the heads and intestines; you can save the heads to make broth later.
Steps
The ingredients are simple: large dried anchovies, a red chili pepper, and thin scallions. To keep things neat,
I used the upper parts of the scallions. Halve the red chili pepper lengthwise, shake out the seeds,
cut it into thin strips, and cut the scallions into similar lengths.
I did not want to buy separate anchovies just for stir-frying today, so
I stir-fried with large dried anchovies meant for broth. Remove the heads and intestines;
you can save the heads to make broth later.
Lightly toast the anchovies in a dry pan without oil.
Toast them just until the sogginess is gone.
Transfer the toasted anchovies to a separate dish...
In a pan lightly coated with cooking oil, add the garlic and stir-fry briefly...
Add all the measured seasoning ingredients and simmer. Once it begins to turn slightly sticky...
Add the anchovies along with the thinly sliced red chili pepper and toss a few times...
At the very end, add the scallions, drizzle toasted sesame oil, sprinkle toasted sesame seeds, and toss a few times to finish.
Stir-fry until the sauce absorbs into the ingredients and almost nothing remains in the pan.
Ppunwife's tips
- Stir-fry until the sauce absorbs into the ingredients and almost nothing remains in the pan.
FAQ
How do you prep large dried anchovies?
Remove the heads and intestines, using only the bodies. Instead of discarding the removed heads, you can save them to make soup broth.
Why toast the anchovies in a dry pan before adding them to the sauce?
Lightly toasting them in an unoiled pan drives off lingering moisture, cutting down on fishiness and bringing out their crispness.
Can I use small dried anchovies instead of large ones? AI-generated
Yes, you can substitute small or medium dried anchovies. However, because smaller anchovies cook faster, be careful not to let them burn when tossing them in the sauce.
