Korean spicy pan-fried anchovies is a slightly spicy, salty and sweet Korean side dish for homes. It’s very quick to make and a common staple in many Korean lunch boxes and dinner tables.
Course: Side Dish
Author: Jennifer | Chopsticks and Flour
55g dried small myulchi jiri anchovy 지리멸치about 1 cup
1green pepperchopped *Optional
1Tbspgochujangred pepper paste
1tspgochugarured pepper flakes
1 - 1 1/2Tbsphoney**Depends on the preferred sweetness. I found 1 Tbsp good for us but often it is a bit sweeter at restaurants.
Mix the sauce together. Set aside.
Heat a frying pan on medium heat with 1 Tbsp oil and lightly saute the dried anchovies until fragrant and slightly crispy(a few minutes). This will help bring out the deep anchovy flavor and also get rid of any freezer flavors that might be present if the anchovies were stored in the freezer.
Lower heat to medium-low heat and add the sauce into the frying pan. Mix well with the anchovy so there are no clumps of sauce. (*Add in the chopped peppers if using). Continue to saute for another 2-3 minutes.
Turn the heat off. Drizzle in the honey and mix well. Add in the same oil and mix well again. Top with sesame seeds.