Stir-Fried Potatoes and Anchovies: A Delicious Korean Side Dish
Easy Homemade Korean Side Dish: Stir-Fried Potatoes and Anchovies
Whip up a classic Korean side dish with basic pantry ingredients! This stir-fried potato and anchovy dish offers a delightful chewiness from the potatoes and a savory crunch from the anchovies, making it a favorite for all ages. Perfect for a quick and satisfying addition to your meals.
Main Ingredients- 1 handful of small dried anchovies (about 50g)
- 2 medium potatoes (about 300g)
- 1 Korean green chili pepper (optional, for a touch of heat)
- 1 red chili pepper (for color and aroma)
- A pinch of sesame seeds (for garnish)
- A little cooking oil
Seasoning Sauce- 2.5 Tbsp soy sauce
- 1 Tbsp rice wine (mirin or similar)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 1 Tbsp granulated sugar
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- 2 Tbsp water (to prevent burning)
- A pinch of black pepper
- 2.5 Tbsp soy sauce
- 1 Tbsp rice wine (mirin or similar)
- 1 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- 1 Tbsp granulated sugar
- 0.5 Tbsp minced garlic
- 0.5 Tbsp sesame oil
- 2 Tbsp water (to prevent burning)
- A pinch of black pepper
Cooking Instructions
Step 1
Before you begin cooking, let’s gather all your ingredients and have them measured out. You’ll need about a handful of small dried anchovies (or anchovies for broth), two medium-sized potatoes, one green chili pepper, one red chili pepper, a little sesame oil, and some sesame seeds for garnish. For the seasoning sauce, prepare 2.5 tablespoons of soy sauce, 1 tablespoon of rice wine, 1 tablespoon of corn syrup or rice syrup, 1 tablespoon of sugar, 0.5 tablespoon of minced garlic, 0.5 tablespoon of sesame oil, 2 tablespoons of water, and a pinch of black pepper.
Step 2
Start by peeling the potatoes. Once peeled, immediately soak them in cold water for about 5 minutes to remove excess starch. Drain them thoroughly and then cut them into bite-sized cubes, about 1.5 cm or 1/2 inch in size. Soaking and cubing them this way will prevent them from sticking together when stir-fried and ensure they cook evenly.
Step 3
Prepare the chili peppers by halving them lengthwise. Remove all the seeds from both the green and red chili peppers, then slice them thinly into strips (julienne). Removing the seeds will help control the spiciness, especially from the green chili. The red chili will add a lovely color and a subtle aroma to the dish.
Step 4
In a separate small bowl, combine all the ingredients for the seasoning sauce. Add the minced garlic, soy sauce, sugar, corn syrup, rice wine, water, and black pepper. Stir everything together until the sugar is dissolved and the sauce is well combined. This flavorful sauce will enhance the taste of both the potatoes and anchovies.
Step 5
Heat a frying pan over medium heat and add a little cooking oil. Add the dried anchovies to the pan and stir-fry them. Gently stir to prevent them from breaking apart. Stir-frying the anchovies brings out their nutty flavor and makes them delightfully crispy. Cook for about 1-2 minutes, until their fishy smell dissipates.
Step 6
Add the prepared potato cubes to the same pan with the anchovies. You can add a little more cooking oil if needed to prevent sticking. Stir-fry the potatoes with the anchovies for about 3-4 minutes over medium heat, until they start to look slightly translucent. This initial stir-fry helps to partially cook the potatoes.
Step 7
Now, pour the prepared seasoning sauce evenly over the potatoes and anchovies in the pan. Keep the heat at medium and continue to stir-fry, allowing the sauce to reduce and coat the ingredients. Make sure to scrape the bottom of the pan with your spatula to prevent the sauce from burning and to ensure everything is evenly coated. Cook for about 5-7 minutes, or until the sauce has thickened and clings to the ingredients.
Step 8
Once the sauce has reduced nicely, add the sliced red and green chili peppers to the pan. Stir-fry for just a short while longer, about 30 seconds to 1 minute, until the peppers are slightly softened but still retain some crispness. Overcooking will make them mushy. Finally, turn off the heat, drizzle with sesame oil, and sprinkle with sesame seeds. Give it a gentle toss to combine. Your delicious stir-fried potatoes and anchovies are now ready!
Step 9
Transfer the finished stir-fried potatoes and anchovies to a serving plate. This dish is wonderful served warm over steamed rice or as a portable side dish for lunchboxes. Enjoy the delightful combination of chewy potatoes and savory, crispy anchovies!
Step 10
Store any leftovers in an airtight container in the refrigerator after they have cooled completely. This side dish will stay delicious for about 3-4 days. The texture and flavor remain appealing even after a day or two.
