Savory and Sweet Stir-Fried Anchovies with Korean Hot Peppers
Easy and Delicious Side Dish: How to Make Stir-Fried Anchovies with Korean Hot Peppers
Feeling a bit peckish today after being mindful of my eating yesterday, I’m back in the kitchen preparing side dishes for the two people at home who are definitely not dieting! I bought a bag of Korean hot peppers (Ggwari Gochu) from the market the other day and they’ve been sitting in the fridge. Usually, I’d stir-fry them with anchovies or fish cakes. Since I only had anchovies for making broth, I remembered the small dried anchovies (Silchi) in my freezer. So, I decided to make Stir-Fried Anchovies with Korean Hot Peppers. This dish offers a delightful combination of savory, sweet, and spicy flavors with a nutty aroma that makes it incredibly addictive!
Ingredients- 1 bag Korean hot peppers (Ggwari Gochu, about 200g)
- 3 handfuls of small dried anchovies (Silchi, about 100g)
- 4 Tbsp soy sauce
- 2 Tbsp corn syrup (oligo당)
- 2 Tbsp cooking wine (mirin)
- 1 Tbsp sugar
- 0.5 Tbsp minced garlic
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, we’ll remove any fishy smell from the silchi. Heat a dry pan over medium-low heat, add the silchi, and stir-fry them gently for about 2-3 minutes until they become crisp and their moisture evaporates. Be careful not to burn them. After stir-frying, there might be many crumbs; to ensure a clean final dish, sift the stir-fried silchi through a fine-mesh sieve, gently shaking to remove any debris or small pieces.
Step 2
Wash the Korean hot peppers thoroughly under running water and then remove all the stems. If any peppers are large, cut them in half. Gently shaking out the seeds can reduce the spiciness and help the peppers absorb the sauce better, making the dish even more delicious.
Step 3
Now, let’s make the delicious sauce that will bring this stir-fry to life! In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp corn syrup, 2 Tbsp cooking wine, 1 Tbsp sugar, 0.5 Tbsp minced garlic, and 1 Tbsp sesame oil. Stir well. (We’ll add the remaining sesame oil at the end!).
Step 4
Since the sugar might settle at the bottom of the bowl, give the sauce a good stir with a spoon one more time to ensure all ingredients are evenly mixed. Preparing the sauce in advance like this makes the cooking process much smoother.
Step 5
Add all the prepared Korean hot peppers to a heated pan. Pour the prepared soy sauce mixture over them. Stir-fry over medium heat, stirring occasionally, until the peppers soften and the sauce is well absorbed. The key is to cook until the peppers become tender and glossy with the sauce.
Step 6
Once the peppers have absorbed some of the sauce, add the stir-fried silchi. Gently stir-fry the silchi and peppers together until the flavors meld beautifully. If you don’t have silchi, you can use dried anchovies (for stir-frying) in the same way, and it will be just as delicious!
Step 7
Finally, drizzle in the remaining 1 Tbsp of sesame oil and sprinkle generously with toasted sesame seeds. Give it a final gentle toss to combine. Your delicious Stir-Fried Anchovies with Korean Hot Peppers is ready! It’s perfect served over a bowl of hot rice, or as a fantastic side dish for your bento box.
