Clean the dried anchovies (remove heads and guts to avoid bitterness).
Dry-roast the anchovies in a pan without oil to remove moisture.
Shake anchovies in a strainer to remove crumbs.
In a pan, heat olive oil, gochujang, sugar, garlic, honey, and mirin until it bubbles.
Add the roasted anchovies and stir until coated evenly.
Add sliced chili peppers and mix well.
Finish with sesame oil and toasted sesame seeds.
can serve with rice
