Gochujang and Anchovy Fried Rice recipe - ingredients, nutrition and when to eat it
This one-bowl dish combines rice stir-fried with dried anchovies and gochujang sauce, topped with crumbled roasted seaweed.
This one-bowl dish combines rice stir-fried with dried anchovies and gochujang sauce, topped with crumbled roasted seaweed. Savory anchovies pair with a sweet and spicy sauce, making it a good choice for a quick lunch or dinner.
Rice bowls · 15 minutes to cook
Tips: Anchovies are already salty, so don’t add soy sauce; add a little gochujang only if the dish needs more seasoning.
Tips: Warm cold rice briefly in the microwave and loosen it before adding it to the pan to keep it from clumping as you stir-fry.
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Ingredients (1 serving)
- Rice — 1 bowl
- Small dried anchovies — 20 g
- Gochujang — 1 Tbsp
- Cooking oil — 1 tsp
- Crumbled roasted seaweed — 1 Tbsp
- Toasted sesame seeds — 1 tsp