Kim Dae-seok's Gochujang Squid with Anchovies

Name: Kim Dae-seok's Gochujang Squid with Anchovies
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: Large anchovies (heads and innards removed) 120g; Red pepper 1 piece; Chile pepper 1 piece; Ground chili powder 1 tablespoon; Minced garlic 1 tablespoon; Onion paste solids 1 tablespoon; Light soy sauce 0.5 tablespoon; Mirin 2 tablespoons; Water 2 tablespoons; Gochujang 2 tablespoons; Jochang 1 tablespoon; Vegetable oil 1 tablespoon; Sesame oil 1 tablespoon; Toasted sesame seeds 1 tablespoon

Crisp, cleaned large anchovies are heated in the microwave to remove fishy odor without burning, then gently stir-fried in a spicy-sweet sauce infused with onion paste for a rich, savory finish.

15 min Difficulty Easy side dish

Main ingredients

AnchoviesRed pepperChile pepper

Ingredients needed 3 servings

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Large anchovies (heads and innards removed) 120g

Red pepper 1 piece

Chile pepper 1 piece

Ground chili powder 1 tablespoon

Minced garlic 1 tablespoon

Onion paste solids 1 tablespoon

Light soy sauce 0.5 tablespoon

Mirin 2 tablespoons

Water 2 tablespoons

Gochujang 2 tablespoons

Jochang 1 tablespoon

Vegetable oil 1 tablespoon

Sesame oil 1 tablespoon

Toasted sesame seeds 1 tablespoon

Recipe

Cut red pepper and chile pepper in half, remove seeds roughly, then finely chop them.
In a pan, combine ground chili powder 1 tablespoon, minced garlic 1 tablespoon, onion paste solids 1 tablespoon, light soy sauce 0.5 tablespoon, mirin 2 tablespoons, water 2 tablespoons, gochujang 2 tablespoons, jochang 1 tablespoon, and vegetable oil 1 tablespoon. Mix well to form the sauce.
Remove heads and guts from large anchovies, spread 120g on a wide plate, and microwave for 30 seconds to eliminate moisture and fishy odor.
Place the sauce-filled pan over heat and bring to a boil. Reduce heat to low and slowly stir to prevent burning.
When bubbles form and the sauce begins to thicken, add the chopped red pepper and chile pepper and lightly mix to enhance spiciness.
Continue cooking on low heat while adding all the microwaved anchovies. Gently toss to ensure even coating with sauce.
Once the sauce evenly coats the anchovies, sprinkle sesame oil 1 tablespoon and toasted sesame seeds 1 tablespoon evenly, mix lightly, turn off the heat immediately, and serve.

Chop peppers finely. Microwave cleaned large anchovies for 30 seconds to remove fishy taste.
Combine gochujang, chili powder, onion paste solids, water, vegetable oil, and other seasonings in a pan. Stir and simmer over low heat until thickened.
Add peppers and anchovies to the sauce, toss gently, then finish with sesame oil and toasted sesame seeds.

Cooking tips

Avoid frying anchovies in a pan, as uneven heat control can cause burning or crumbling. Microwaving for just 30 seconds removes fishy odor cleanly without burning.
Anchovies already have a natural saltiness, so use only 0.5 tablespoon of light soy sauce to avoid overly salty results.
Adding 2 tablespoons of water and 1 tablespoon of vegetable oil to the sauce prevents gochujang from burning during heating and gives the dish a subtle sheen.
If onion paste solids are unavailable, finely mince or thinly slice regular onion to the same amount—it still delivers a sticky, sweet flavor.

Recommended for

Those who prefer the chewy texture and deeper flavor of large anchovies over small ones.
People seeking a moist yet firm side dish with a spicy-sweet gochujang sauce that doesn't harden.

Kim Dae-seok's Gochujang Anchovy Stir-Fry

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Yoon Yi-ryeon's Gochujang Stir-fried Anchovies

A basic side dish made by stir-frying large dried anchovies for stock in a little cooking oil until moist, then tossing them with gochujang and gochugaru so they aren't too salty.

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Kim Dae-seok's Gochujang Squid with Anchovies

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Ingredients needed 🛒3 servings

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Main ingredients

Tags

Ingredients needed 3 servings

Recipe

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