Anchovy Gochujang Banchan

Steps

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1. 1
   Clean 100g of dried anchovies thoroughly, removing the head, internal organs, and bones
   ▶ ≈0:08
2. 2
   Use scissors to cut the cleaned anchovies into small pieces (a knife doesn't cut well)
   ▶ ≈0:22
3. 3
   Coarsely chop half an onion into large pieces, cut about three mushrooms to similar size, and finely chop half an apple
   ▶ ≈0:29
4. 4
   Heat cooking oil in a pan over medium heat, add a heaping spoonful of minced garlic, and sauté for about 1 minute until golden and aromatic
   ▶ ≈0:58
5. 5
   Add the cut anchovies and stir-fry for 2-3 minutes until they absorb the garlic oil and turn soft golden brown
   ▶ ≈1:10
6. 6
   Add the prepared onion, mushrooms, and apple, then stir-fry everything together until the onion becomes translucent and ingredients are well mixed
   ▶ ≈1:23
7. 7
   Add the 200ml of gochujang and about 4 spoonfuls of corn syrup for shine, then stir well to distribute the seasoning evenly
   ▶ ≈1:39
8. 8
   If too thick, add a little soju to soften the mixture, preventing burning and making it easier to eat
   ▶ ≈1:59
9. 9
   Finish by generously drizzling with sesame oil and sprinkling with sesame seeds
   ▶ ≈2:07