Stir-Fried Anchovies and Nuts with Gochujang recipe - ingredients, nutrition and when to eat it
This side dish combines crispy anchovies and nutty mixed nuts in a sweet and spicy gochujang sauce.
This side dish combines crispy anchovies and nutty mixed nuts in a sweet and spicy gochujang sauce. It goes well with rice and is handy to make ahead for weekday lunches or dinners.
Side dishes · 10 minutes to cook
Nutrition (per 88.5g serving): 378.3 kcal · protein 22.9g · carbohydrate 20.5g · fat 23.1g · sodium 737mg
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: Toast the anchovies and nuts in a dry pan first to keep them crisp and bring out their nutty flavor.
Tips: Cook the sauce briefly over low heat so the gochujang does not burn.
Tips: Let it cool completely before storing it in an airtight container to help it stay crisp a little longer.
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Ingredients (1 serving)
- Dried Anchovies — 25 g
- Almonds — 10 g
- Walnuts — 10 g
- Peanuts — 10 g
- Gochujang (Korean red pepper paste) — 15 g
- Oligosaccharide Syrup — 10 g
- Garlic — 1 pc
- Cooking Oil — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp