Gochujang-Glazed Dried Anchovies recipe - ingredients, nutrition and when to eat it
A sweet-and-spicy side dish made by stir-frying dried anchovies with gochujang and rice syrup.
A sweet-and-spicy side dish made by stir-frying dried anchovies with gochujang and rice syrup. It pairs well with rice and is easy to serve with lunch or dinner.
Side dishes · 10 minutes to cook
Nutrition (per 78g serving): 186.7 kcal · protein 16.9g · carbohydrate 17.1g · fat 5.6g · sodium 1137.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry-roast the anchovies first so they stay crisp and develop a savory flavor.
Tips: Cook the seasoning only over low heat, then stir-fry briefly after adding the anchovies so they don’t become hard.
Tips: Cool completely before storing in an airtight container, and enjoy it as a side dish over the next few days.
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Ingredients (1 serving)
- Dried anchovies — 25 g
- Gochujang (Korean chili paste) — 1 Tbsp
- Rice syrup — 2 tsp
- Soy sauce — 1 tsp
- Garlic — 1 tsp
- Cooking oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 1 Tbsp