Spicy and Chewy Stir-fried Dried Anchovies with Korean Hot Peppers
How to Make Delicious Stir-fried Dried Anchovies with Korean Hot Peppers for a Side Dish
This is a side dish of stir-fried Korean hot peppers and dried anchovies that is spicy, chewy, and savory. It has a clean and deep flavor. Perfect for a delicious meal!
Main Ingredients- 1 bag fresh Korean chili peppers (approx. 200-250g)
- 2 handfuls of small or medium dried anchovies ( anchovies for broth are also good)
Seasoning Mix- 2 Tbsp Ssamjang (Korean savory paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Anchovy Sauce (fish sauce)
- 1.5 Tbsp minced garlic
- 1 Tbsp white sugar (or regular sugar)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
- 2 Tbsp Ssamjang (Korean savory paste)
- 2 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Anchovy Sauce (fish sauce)
- 1.5 Tbsp minced garlic
- 1 Tbsp white sugar (or regular sugar)
- 1 Tbsp sesame oil
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly under running water. Remove the stems. If the peppers are thick, cut them in half; this helps the seasoning to penetrate better and cooks them faster. If they are small, you can leave them whole.
Step 2
Let’s make the special sauce for delicious stir-fried anchovies with peppers! In a wide bowl, combine 2 Tbsp Ssamjang, 2 Tbsp Gochugaru, 2 Tbsp anchovy sauce, 1.5 Tbsp minced garlic, and 1 Tbsp white sugar. Mix well with a spoon until everything is smoothly incorporated. It’s important to blend the seasonings thoroughly.
Step 3
Now it’s time to stir-fry the anchovies to remove any fishy smell. Heat a dry pan over medium heat. Add the prepared dried anchovies and stir-fry for about 2-3 minutes, stirring constantly to prevent burning. You’ll notice a nutty aroma as they toast.
Step 4
Transfer the well-fried anchovies to a separate plate to cool. This step helps keep the anchovies from breaking apart when stir-frying and makes them crispier.
Step 5
Add a little cooking oil to the same pan (or you can use the pan from frying the anchovies). Add the halved Korean chili peppers and stir-fry over medium heat. Be careful not to overcook them; you want to retain some of their crispness.
Step 6
Once the chili peppers have slightly softened, wipe off any excess moisture from the pan or gently dab it with a paper towel. Reduce the heat to low, add a little more cooking oil if needed, and continue to stir-fry the peppers, ensuring they don’t burn. This process helps evaporate moisture and allows the seasoning to absorb better.
Step 7
Now, pour all the prepared sauce mixture (from step 1) into the pan with the stir-frying chili peppers. Keep the heat at medium, not high, and stir well to coat the peppers evenly with the sauce as it cooks.
Step 8
When the chili peppers are fully cooked and the sauce has thickened slightly, return the pre-fried anchovies to the pan. Gently mix them with the peppers and stir-fry together for another minute or two. The peppers should look slightly flattened.
Step 9
Continue stir-frying everything together for another 1-2 minutes until the ingredients are well combined with the sauce. Then, turn off the heat. Stir in 1 Tbsp of sesame oil while the pan is still hot; this will enhance the aroma and flavor.
Step 10
Serve the finished stir-fried Korean chili peppers and anchovies attractively on a plate. Sprinkle with sesame seeds for extra flavor and visual appeal. Enjoy this delicious side dish with a bowl of hot rice!
