Korean Dried Anchovy Side Dish (Two Recipes)
Dried anchovies make a tasty Korean side dish with the slightly sweet and salty flavor along with the crunchy texture. Here are two different Korean anchovy recipes that you can easily make at home.
Ingredients
Korean Anchovy side dish with gochujang sauce
- 3.5 oz medium size dried anchovies
- 2 tbsp oil
- 2 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili flakes (gochugaru)
- 2 tbsp sweet rice wine (mirim)
- 2 tbsp Korean corn syrup
- 1/2 tbsp sugar
- 1/2 tsp ginger paste
- 2 tsp sesame oil
- 1 fresh green chili seeded and sliced, optional
- 1 tbsp toasted sesame seeds
Korean Anchovy Side Dish with Peanuts
- 3.5 oz tiny dried anchovies (jiri myulchi)
- 1 tbsp oil
- 3 cloves garlic sliced
- 1 green chili seeded and sliced
- 1 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp Korean corn syrup
- 2 tsp sesame oil
- 1/4 cup roasted peanut
- 1 tbsp toasted sesame seeds
Instructions
For Korean Anchovy side dish with gochujang sauce
- Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.
- Combine all the sauce ingredients, except the green chili, in a small mixing bowl. Pour the sauce in a skillet and bring it to a boil, letting it thicken slightly.
- Return the anchovies and green chili slices (if using) to the skillet and toss to coat with the sauce. Garnish with toasted sesame seeds
For Korean Anchovy Side Dish with Peanuts
- Toast dried anchovies in a skillet over medium heat for 2 minutes. Remove from the skillet and set aside.
- Heat oil in a skillet over medium heat. Add the garlic and chili slices and fry until fragrant, about 30 seconds.
- In a small bowl, mix together soy sauce. sugar, corn syrup and sesame oil. Pour in the sauce mixture, bring to a boil, letting it thicken a bit so that it is glaze-like.
- Remove the skillet from the heat and add the anchovies and peanuts. Toss all together so the anchovies and peanuts are well coated with the sauce. Sprinkle on toasted sesame seeds to finish it off.