Name: Spicy Anchovy Stir-Fry (Mae-Un Myulchi Bokkeum)
Cuisine: Korean
Ingredients: 1 tablespoon toasted sesame seeds; 1 tablespoon soy sauce; 3 tablespoons gochujang; 1 tablespoon gochugaru; ½ pound (about 4 cups/225 g) dried anchovies; 2 scallions, thinly sliced; 1 tablespoon mirin; 1 tablespoon minced garlic; 2 teaspoon packed brown sugar; 2 tablespoons brown rice syrup; 3 tablespoons olive oil

Preparation info

Difficulty
Easy

Appears in

Korean Home Cooking

By Sohui Kim

Published 2018

About

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.

Ingredients

3 tablespoons gochujang
1 tablespoon gochugaru
1 tablespoo

Method

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