Tender Gochujang Myeolchi Bokkeum (Spicy Stir-Fried Anchovies)
A side dish of dried anchovies stir-fried in garlic oil and coated in a sweet and spicy seasoning.
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 →
Stir-frying the anchovies in garlic oil first removes any fishiness and creates crispness, keeping them tender even after adding sauce. Tossing them in the boiled sauce right after turning off the heat keeps them from becoming salty and brings out rich umami. It is a dependable side dish that keeps well for about a week.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies2 cups (60 g)
- Cooking oil5 tbsp
Seasoning
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- It is always good to sift out loose crumbs through a strainer before stir-frying anchovies.
Steps
Prepare the ingredients
That is 2 cups of tiny dried anchovies, a size larger than microscopic anchovies where the bones are invisible, but smaller than small anchovies.
In any case, I prepared 2 cups of tiny dried anchovies, leveled in a paper cup.
It is always good to sift out crumbs through a strainer before stir-frying dried anchovies.
Stir-fry in garlic oil
Heat the pan, pour in a generous 5 tbsp of cooking oil, add 1 tbsp of minced garlic, and once it starts to sizzle, add the anchovies and stir-fry.
Lower the heat to medium-low and stir-fry thoroughly so the garlic does not burn and the anchovies become crisp.
The garlic bits, fried to a golden hue, almost look like dried tiny shrimp.
Transfer them to a plate; next, we will make the sauce.
Stir-frying the anchovies crisp in garlic oil first turns their fishy odor into a savory aroma and keeps them pleasantly tender even after saucing.
You can also cook large soup anchovies this way by stir-frying first and then simmering them in the sauce.
Toss in the sauce
Add 1 tbsp of regular soy sauce (jin-ganjang), 1 tbsp of gochujang (Korean red chili paste), 2 tbsp of corn syrup (mulyeot), 1/2 tbsp of sugar, and 1 tbsp of mirin (cooking rice wine), then bring it to a brief bubbling boil so the seasonings melt and blend together.
Turn off the heat immediately, add the anchovies, and toss evenly to coat with the sauce.
Finish by adding 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds.
Finished dish
My tip for making stir-fried anchovies is to stir-fry them crisp in garlic oil first.
Stir-frying them this way eliminates any fishiness and gives the finished dish a refined flavor.
The seasoning is balanced just right, neither too heavy nor too light.
Even if you eat a spoonful of rice mixed in cold water with a generous chopstickful of anchovies, it is not overly salty.
Ppunwife's tips
- Stir-frying crisp in garlic oil gives the anchovies enough structure so that, even with a sauce that contains moisture, they stay soft and tender without turning tough or soggy.
- Stir-frying dried anchovies crisp in garlic oil first eliminates any fishiness and gives the finished stir-fry a refined flavor.
FAQ
Do I need to prep the anchovies before stir-frying?
Shaking them through a strainer beforehand to remove crumbs ensures a clean finish.
Why stir-fry the anchovies in garlic oil first?
It removes the characteristic fishy odor, adds rich savoriness, and keeps the texture tender rather than soggy even after tossing in the sauce.
Can I use large soup anchovies instead of tiny ones?
Yes, you can use the same method by stir-frying soup anchovies in garlic oil first and then braising them in the sauce.
