Kim Dae-seok's Gochujang Anchovy Stir-Fry

• 150g cleaned large anchovies
• 2 green chili peppers
• 1 red chili pepper
• 5 cloves garlic (thinly sliced)
• 3 tablespoons mirin (for initial anchovies prep)
• 1 licorice root (for making licorice infusion)
• 1/4 cup purified water (standard paper cup measure, for licorice infusion)
• 2 tablespoons light soy sauce
• 2 tablespoons plum syrup
• 1/2 teaspoon ground ginger
• 1 tablespoon ground red pepper
• 2 tablespoons corn syrup
• 2 tablespoons gochujang
• 1.5 tablespoons perilla oil
• 1 tablespoon sesame seeds

Recipe 🍳

Cooking tips 💡

• Coating the anchovies with mirin before frying ensures even cooking, prevents greasiness, and easily eliminates fishy odor.
• Never add anchovies directly to boiling sauce—this causes the anchovies to contract and become tough. Always use a slightly cooled sauce.
• The small amount of licorice-infused water adds a subtle sweetness that balances the richness of gochujang and enhances overall flavor.

Recommended for 🙋

• ⭐Those who want a moist anchovies stir-fry that stays tender even after long-term storage in an airtight container.
• ⭐Home cooks seeking a professional-grade depth of flavor in a classic anchovies side dish.
• ⭐People looking to elevate their daily meals with a single, bold, spicy-sweet side dish.