Baek Jong-won's Stir-fried Anchovies (Soy Sauce & Gochujang Flavors)
A versatile side dish recipe from Baek Jong-won, teaching how to make both a savory soy sauce-based version and a spicy-sweet gochujang-based version at the same time.
Ingredients needed 4 servings
Recipe
Cooking tips
- Since cooking is very fast, you must mix the seasoning in advance to prevent it from reducing too much or burning.
- For a crispy texture, stir-fry until golden brown for a longer time; for a soft and chewy texture, stir-fry only briefly.
- If you only have large anchovies for broth, remove heads and guts, then cut them finely with scissors to make a sophisticated side dish.
- Do not add water when simmering the seasoning to prevent moisture and ensure it stays crispy and delicious for a long time when stored.
Recommended for
- Those who need a hearty, homemade side dish that can be eaten throughout the week.
- Those who want to master both soy sauce and gochujang flavored side dishes using one main ingredient.
- Those who want to know the secret to making crispy stir-fried anchovies without a fishy smell.
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