Stir-Fried Anchovies with Gochujang recipe - ingredients, nutrition and when to eat it
Tiny dried anchovies tossed in a spicy gochujang sauce make a chewy, savory side dish.
Tiny dried anchovies tossed in a spicy gochujang sauce make a chewy, savory side dish. They go well with rice and are perfect when you want to prepare a side dish for several quick meals on busy days.
Side dishes · 10 minutes to cook
Nutrition (per 73g serving): 207.2 kcal · protein 16.7g · carbohydrate 12.7g · fat 9.6g · sodium 736mg
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: Pan-fry the anchovies in a dry pan first to reduce moisture and bring out their nutty aroma.
Tips: After adding the sauce, lower the heat or turn it off so the gochujang does not burn easily.
Tips: Let everything cool completely before storing it in an airtight container to keep the chewy texture longer.
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Ingredients (1 serving)
- Dried anchovies — 1 handful
- Gochujang — 1 Tbsp
- Garlic — 1 pc
- Cooking oil — 1 tsp
- Sugar — 1 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Water — 1 Tbsp