Braised Dried Anchovies and Korean Green Chili Peppers
Savory and Sweet Braised Korean Green Chili Peppers with Dried Anchovies
This recipe features a delicious braised dish made with Korean green chili peppers and dried anchovies. The dried anchovies, gently dehydrated for a deeper flavor, complement the crisp chili peppers perfectly. It’s a simple yet incredibly flavorful side dish that will become a favorite.
Main Ingredients- 1 handful dried anchovies (approx. 50g)
- 1 bowl Korean green chili peppers (approx. 150g)
- 0.5 red chili pepper (for garnish and aroma)
- 1 Tbsp chopped green onion
- 1 Tbsp cooking oil
- 0.5 cup water (100ml)
Seasoning- 1 Tbsp soy sauce
- 2 Tbsp plum syrup (for sweetness and gloss)
- 2 Tbsp cooking wine (to remove fishiness and add umami)
- 1 tsp ginger wine (or 0.2 tsp minced ginger)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (for nutty flavor)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds (optional, for garnish)
- 1 Tbsp soy sauce
- 2 Tbsp plum syrup (for sweetness and gloss)
- 2 Tbsp cooking wine (to remove fishiness and add umami)
- 1 tsp ginger wine (or 0.2 tsp minced ginger)
- 0.5 Tbsp minced garlic
- 1 Tbsp perilla oil (for nutty flavor)
- 0.5 Tbsp sesame oil
- A pinch of sesame seeds (optional, for garnish)
Cooking Instructions
Step 1
First, wash the Korean green chili peppers thoroughly under running water and trim off their stems. If the chili peppers are large, you can cut them in half. Thinly slice the red chili pepper after removing the seeds. Chop the green onion.
Step 2
Heat a pan over medium-low heat without any oil. Add the dried anchovies and stir-fry until they are lightly browned and fragrant. This step helps to remove any fishy odor and enhance their nutty flavor.
Step 3
Once the anchovies are lightly browned, turn off the heat temporarily. Add the cooking oil, perilla oil, soy sauce, plum syrup, cooking wine, and ginger wine to the pan. Stir to combine the seasonings. Add the Korean green chili peppers at this point as well. Turn the heat back on to medium and stir-fry for 1-2 minutes until the seasonings coat the ingredients.
Step 4
Pour in half a cup of water (100ml). Add the minced garlic, chopped green onion, and sliced red chili pepper. Cover the pan with a lid and reduce the heat to low. Let it simmer for 5-7 minutes, allowing the ingredients to soften and the flavors to meld. Stir occasionally to prevent the sauce from sticking or burning.
Step 5
When the sauce has reduced to a glaze and the ingredients look shiny, turn off the heat. Drizzle with sesame oil and sprinkle with sesame seeds (optional). Give it a gentle stir to combine.
Step 6
Transfer the finished braised Korean green chili peppers and anchovies to a serving dish. This visually appealing and incredibly delicious side dish pairs wonderfully with warm rice. Enjoy!
