Crispy Stir-fried Anchovies with Korean Chili Peppers
A Flavorful Side Dish: Delicious Stir-fried Anchovies with Korean Chili Peppers
Here’s a beloved Korean banchan (side dish) that’s perfect for any meal: stir-fried anchovies with Korean chili peppers (kkwari-gochu). Using small anchovies (jan-myeolchi) makes it extra savory and easy to eat. The crisp texture of the chili peppers combined with the salty, umami-rich anchovies creates a dish that will have you reaching for more rice! While kkwari-gochu is also delicious in salads, stir-frying them with anchovies unlocks a whole new level of flavor. Make this irresistible side dish today!
Ingredients- 12 Korean chili peppers (kkwari-gochu)
- 1 cup small dried anchovies (jan-myeolchi)
- 2 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup (oligosaccharide)
- 1 Tbsp cooking wine (mirin)
- 1 Tbsp sesame oil
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the Korean chili peppers. Trim off the stems and wash them under cold running water. If the chili peppers are large, cut them into 2 or 3 pieces for easier cooking and eating. Be aware that some kkwari-gochu can be quite spicy, so choose them according to your preference.
Step 2
In a small bowl, whisk together the sauce ingredients: 2 tablespoons soy sauce, 1/2 tablespoon minced garlic, 1 tablespoon corn syrup, and 1 tablespoon cooking wine. This mixture will form the flavorful base for your stir-fry. If you find the chili peppers too spicy, adding a little more corn syrup or sugar can help mellow out the heat. The 2 tablespoons of soy sauce provide a good salty balance, but feel free to adjust to 1 tablespoon if you prefer a milder flavor.
Step 3
Heat a pan over medium heat and add the prepared sauce. Then, add the trimmed Korean chili peppers to the pan. Let them simmer in the sauce for a few minutes until they begin to soften and absorb the flavors. Cooking the chili peppers first ensures they are well-seasoned before the anchovies are added, preventing the anchovies from becoming too salty while the peppers remain bland.
Step 4
Once the chili peppers have started to soften, add the small dried anchovies to the pan. Stir-fry them together gently. Since small anchovies can burn easily, it’s best to cook them over low heat. Stir-fry for just a minute or two until the anchovies are slightly toasted and fragrant. Finish by drizzling in 1 tablespoon of sesame oil and sprinkling with sesame seeds for garnish. Your delicious and savory stir-fried anchovies with Korean chili peppers are ready!
