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Heat a pan with the oil over medium heat. Add the anchovies and stir fry for 2 - 3 minutes. Turn off the heat. Transfer to a plate.
Add the seasoning ingredients, except sesame oil and seeds, to the pan. If using the spicy version, stir the sauce well to dissolve the gochujang. Turn the heat back on. Boil the sauce over medium heat until it bubbles up and slightly thickens, about 2 - 3 minutes.
Add the anchovies and the optional chili peppers to the pan. Stir well until the anchovies are coated well with the sauce. Stir in the sesame oil and sesame seeds at the end.