Spicy Gochujang Myeolchi Bokkeum (Stir Fried Anchovies in Red Pepper Paste)
A savory dried anchovy banchan stir-fried moist in a spicy gochujang sauce with shishito peppers.
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 →
The key is to toast the dried anchovies first in an ungreased dry pan to remove any fishy smell and off-flavors. Tossing the anchovies and shishito peppers in a briefly simmered gochujang seasoning keeps them moist and nicely spicy. An inexpensive, quick side dish you can finish in under 20 minutes.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Medium dried anchovies1 cup (60 g)
- Shishito peppers (kkwari-gochu)10 (approx.)
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Chili oil2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1 tsp
- Sugar1 tsp
- Toasted sesame oila little
- Toasted sesame seedsa little
- Pack the medium dried anchovies tightly into 1 cup. You can eat them whole, or remove the heads and innards if you prefer.
- Cut large shishito peppers in half to match the size of the anchovies.
- For extra heat, slice in some Cheongyang chili peppers; for extra nuttiness, toss in nuts while stir-frying.
Steps
1. Pack the medium dried anchovies tightly into 1 cup. You can eat them whole, or remove the heads and innards if you prefer.
Cut large shishito peppers in half to match the size of the anchovies.
2. In a dry pan with no oil, stir-fry the anchovies until crisp to remove off-flavors.
When making anchovy broth, toasting them like this or microwaving them for 1-2 minutes is also good.
3. Add all seasoning ingredients except the toasted sesame oil and toasted sesame seeds, and bring to a brief boil.
If you want to make chili oil yourself, look here ⇒ http://blog.naver.com/ppunwife/140040800941
4. Add the toasted anchovies and shishito peppers, and toss well so the seasoning coats them evenly.
For extra heat, slice in some Cheongyang chili peppers, or
for extra nuttiness, toss in nuts while stir-frying.
Turn off the heat, add the toasted sesame oil and toasted sesame seeds, and toss to finish.
Ppunwife's tips
- Stir-fry the anchovies in a dry pan without oil until crisp to remove any off-flavors.
- When making anchovy broth, toasting them like this or microwaving them for 1-2 minutes is also good.
FAQ
How do I reduce the off-flavors and fishy smell of the anchovies?
Stir-fry the anchovies in an ungreased dry pan until they feel crisp, which will remove any unwanted odors.
Do I have to remove the heads and innards from the anchovies?
You can cook them whole, but depending on your preference, you may remove the heads and innards before using them.
What can I add to make it spicier or nuttier?
For more heat, slice in some Cheongyang chili peppers; for a richer, nutty flavor, stir-fry nuts along with them.
