Side Dishes

Crispy Anchovies & Peanuts in Gochujang Glaze

Name: Crispy Anchovies & Peanuts in Gochujang Glaze
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Medium dried anchovies; 5 g Glutinous rice flour; 2 g Cooking oil (for frying); 13 g Peanuts; 2 g Gochujang (Korean chili paste); 0.5 g Soy sauce; 10 g Onion juice; 1 g Garlic juice; 0.5 g Ginger juice; 5 g Mirin; 3 g Sugar; 3 g Rice syrup (mulyeot); 2 g Cooking oil; 0.3 g Sesame oil; 4 g Black sesame seeds; 5 g Thin green onion (silpa)

멸치 찹쌀양념 튀김

Medium dried anchovies coated in glutinous rice paste and flour, flash-fried and tossed with peanuts in a slow-reduced glaze of a little gochujang with onion, garlic and ginger juices, syrup, black sesame and chives.

📝 Step-by-Step Instructions

Sort through the anchovies and slice the green onion.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 1

Heat the oil in a pan, add the glaze ingredients and reduce slowly over the lowest heat until thick.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 2

Cook a third of the glutinous rice flour with water into a thin paste and let cool.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 3

Coat the anchovies lightly in the paste, then in the remaining rice flour.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 4

Quickly fry the anchovies in 170–180°C oil.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 5

Once cooled, toss with the peanuts in the glaze or spoon the glaze over.

Crispy Anchovies & Peanuts in Gochujang Glaze — step 6

📊 Nutrition Facts (per serving)

212.9Calories (kcal)

17.6 gCarbs

8.8 gProtein

13.1 gFat

181 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.