Yoon Yi-ryeon's Gochujang Stir-fried Anchovies

• 100g dried anchovies (2–3 cm size)
• 200g whole garlic cloves
• 3 heaping tbsp gochujang
• 4 tbsp jocheong (or 4 tbsp starch syrup)
• 1 tbsp cooking wine (or maesil extract)
• a little crushed peanuts (or sesame seeds, nuts, seeds)
• 4 tbsp cooking oil
• 1 tbsp sesame oil

Recipe 🍳

Cooking tips 💡

• Pre-frying the anchovies in a dry pan removes moisture, keeping them crispy and not soggy after saucing.
• After simmering the sauce, be sure to turn off the heat before adding the ingredients to prevent the gochujang sauce from burning and to keep it smooth.
• You can substitute 4 tbsp of starch syrup for the jocheong.

Recommended for 🙋

• ⭐Those who want to add a special twist to everyday stir-fried anchovies.
• ⭐Those who want to fill their dish with the nutty, sweet flavor of garlic.
• ⭐Beginner home cooks looking for a fail-proof, hearty side dish recipe.