Another classic banchan, one that keeps really well and is salty, sweet, and so spicy. This one is designed to be a meal flavor booster that can last in your refrigerator for weeks.
In a mixing bowl, whisk together the gochujang, gochugaru, soy sauce, mirin, garlic, brown sugar, and rice syrup.
In a large skillet or medium saucepan, heat the olive oil over medium heat. Add the anchovies and cook, stirring constantly, for about 2 minutes or until they are all well toasted.
Reduce the heat to medium-low, then add the gochujang-soy