Spicy Anchovy Stir-Fry with Spicy Chilis (Korean Banchan)

Anchovy side dish is a staple on the Korean dining table. A classic banchan that never goes out of style.
Especially when you lose your appetite, a spicy version made with chopped chilli peppers helps restore your taste buds.
This flavourful dish has recently become even more popular in Korea for its perfect balance of salty and spicy flavours.
It’s not only enjoyed as a daily side dish but also used as a filling for rice balls or mini Kimbap.
Pair it with a warm bowl of soup and steamed rice, and you’ll have a comforting, well-balanced Korean meal.

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Spicy Anchovy Stir-Fry (매운고추멸치볶음)

Anchovy side dish is a staple in Korean cuisine, simple, savoury, and packed with flavour. Small dried anchovies with chopped chilli peppers for a perfect balance of salty, sweet, and spicy. It’s a popular dish to enjoy when you need a little kick to boost your appetite, and it pairs beautifully with a bowl of warm rice and soup.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: korean

Calories: 300

Ingredients Method Notes

Ingredients

  

• 60 g small dried anchovies
• 4-5 green and red chili peppers or jalapeños, finely chopped
• 1 tsp minced garlic
• 2 tbsp soy sauce
• 2 tbsp mirin cooking wine
• 1 tbsp corn syrup or honey or 1 tbsp sugar if preferred
• 1 tsp sugar adjust to taste
• 1 tbsp cooking oil
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

Method

 

Prepare the ingredients

1. Remove any impurities from the anchovies. If they’re too large, chop them into smaller pieces.
   
2. Finely chop the green and red chilli peppers. Remove chilli seeds if there are too many seeds.
   
3. Heat a dry pan over medium heat and stir-fry the anchovies for 2–3 minutes until crispy. This helps remove any fishy smell. Remove and set aside.
   

Make the sauce base

1. In the same pan, add cooking oil and minced garlic. Sauté until fragrant.
   
2. Add the chopped chili peppers and stir-fry for 1–2 minutes.
   
3. Add soy sauce, mirin, corn syrup (or honey), and sugar. Let it bubble once.
   
4. Return the anchovies to the pan and toss them well to coat evenly.
   
5. Lower the heat and cook for about 1 minute, stirring constantly so they don’t burn.
   
6. Turn off the heat and drizzle sesame oil over the mixture.
   
7. Sprinkle toasted sesame seeds on top and mix well.
   

Notes

Serving Tips

 

• Perfect as a side dish for rice or lunch boxes.
• Use it as a filling for mini kimbap or rice balls — the salty and spicy flavour pairs perfectly with plain rice.
• Store in an airtight container and keep in the fridge for up to 1 week.

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