Yeo Kyung-ok's Sichuan-Style Anchovy Stir-Fry
An unusual side dish with a spicy, savory flavor from doubanjiang and gochujang, stir-fried until crispy with no fishy odor.
Ingredients needed 4 servings
Recipe
Cooking tips
- Frying anchovies and peanuts in oil instead of dry-sautéing removes their natural fishy smell completely and delivers intense nuttiness.
- Since anchovies are naturally salty, no additional soy sauce or salt is needed—balance the saltiness with the aroma of doubanjiang and the sweetness of sugar.
Recommended for
- Those looking for a unique Chinese-style side dish instead of regular anchovy stir-fry.
- Those who prefer a crunchy, snack-like texture with a spicy, satisfying anchovy dish that’s never soggy.
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