Kim Dae-seok's Gochujang Squid with Anchovies
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.
Ingredients needed 3 servings
Recipe
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.
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