Main ingredients 🥩
Medium-sized anchoviesGarlicSoybean pasteJujube syrupGreen chili peppersNutsToasted sesame oilHulled sesame seeds
Lim Sung-geun's Soybean Paste Anchovy Stir-fry
This unique anchovy stir-fry uses savory soybean paste instead of soy sauce or gochujang, delivering a rich, umami depth that elevates the dish to another level.
🙋 Recommended for
- ⭐ Those tired of the same old soy sauce or gochujang-based anchovy stir-fry seasonings
- ⭐ Those seeking a moist, non-stiff side dish that stays fresh even after being stored for days
Ingredients needed 🛒4 servings
- Medium-sized anchovies 200g
- Cooking oil 5 tablespoons
- Garlic 6~7 cloves
- Water a little
- Mirin a little
- Soybean paste 50g
- Jujube syrup (or corn syrup) half cup
- Sugar 2 tablespoons
- Green chili peppers 5
- Nuts a little (optional)
- Toasted sesame oil 2 tablespoons
- Hulled sesame seeds a little
Recipe 🍳
- Place 200g of medium-sized anchovies in a dry pan and gently sauté over medium heat for about 3 minutes to remove moisture and fishy odor.
- Transfer the sautéed anchovies to a sieve and shake well to remove any remaining heads, body fragments, and debris.
- Clean the pan, add 5 tablespoons of cooking oil, then sauté thinly sliced garlic over medium heat until golden brown to create garlic-infused oil.
- Once the garlic turns golden, add the prepared anchovies and stir-fry together for about 2 minutes. Transfer to another bowl and let cool.
- In the same pan, combine a small amount of water, mirin, 50g of soybean paste, half a cup of jujube syrup, and 2 tablespoons of sugar. Mix well and bring the sauce to a boil.
- When the sauce begins to bubble and reduces to a thick consistency, return the cooled anchovies and garlic to the pan and quickly stir-fry over high heat.
- Add 5 finely chopped green chili peppers and optional nuts, mixing for only 10 seconds before turning off the heat.
- While still off the heat, drizzle 2 tablespoons of toasted sesame oil around the mixture and toss thoroughly. Spread evenly on a wide plate or cutting board to cool, then sprinkle with hulled sesame seeds to finish.
- Sauté anchovies in a dry pan, then strain through a sieve to remove debris.
- Sauté garlic in cooking oil, then add anchovies and stir-fry together before cooling.
- Boil soybean paste, jujube syrup, sugar, water, and mirin to make the sauce.
- When the sauce has reduced, add the anchovies, green chili peppers, and nuts, then stir-fry briefly and finish with sesame oil and sesame seeds.
Cooking tips 💡
- Pre-sautéing the anchovies in a dry pan and straining them removes impurities and completely eliminates fishy taste, ensuring a clean final dish.
- Anchovy stir-fry tends to harden quickly due to the jujube syrup content if stored in the refrigerator, so it’s best consumed within a week while kept at room temperature.
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