Spicy and Sweet Braised Korean Green Peppers with Anchovies
The Ultimate Rice Companion: How to Make Braised Korean Green Peppers with Anchovies
When you’re craving a delicious side dish that pairs perfectly with rice, this is it! This recipe features the delightful crispness of Korean green peppers (kwari gochu) combined with the savory umami of anchovies. Prepare to enjoy a flavor explosion that will have you finishing your rice in no time.
Main Ingredients- Korean Green Peppers (Kwari Gochu) 250g (approx. 20 peppers)
- Dried Anchovies 50g (heads and guts removed)
- Garlic Slices 5-6 cloves (optional, thinly sliced)
Seasoning- Vegetable Oil 1.5 Tbsp
- Soy Sauce 4 Tbsp
- Fish Sauce 1 Tbsp
- Minced Garlic 0.5 Tbsp (omit if using whole garlic slices)
- Cooking Wine (Mirin) 3 Tbsp
- Water 120ml (1/2 cup)
- Sugar 1 Tbsp
- Corn Syrup or Oligosaccharide 1 Tbsp
- Toasted Sesame Seeds (for garnish)
- Vegetable Oil 1.5 Tbsp
- Soy Sauce 4 Tbsp
- Fish Sauce 1 Tbsp
- Minced Garlic 0.5 Tbsp (omit if using whole garlic slices)
- Cooking Wine (Mirin) 3 Tbsp
- Water 120ml (1/2 cup)
- Sugar 1 Tbsp
- Corn Syrup or Oligosaccharide 1 Tbsp
- Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the Korean green peppers under running water and remove their stems. Then, cut each pepper lengthwise in half, keeping their shape intact. This preparation helps the sauce penetrate better, making them more flavorful.
Step 2
Thinly slice the garlic cloves. If you’re not using whole garlic, you can skip this step. You’ll simply increase the amount of minced garlic later.
Step 3
For this dish, it’s best to use anchovies meant for broth rather than small, dried ones. After removing the heads and guts from the anchovies, heat a dry pan over low heat and toast the anchovies for 2-3 minutes. This process removes excess moisture and any fishy odor, resulting in a nuttier flavor and a crispier texture.
Step 4
Prepare a pan or pot with some depth and add 1.5 tablespoons of vegetable oil. Once the pan is warm, add the sliced garlic and sauté over low heat until fragrant. If you’re not using whole garlic and opting for minced garlic instead, add 1 tablespoon of minced garlic at this stage and sauté it along with the green peppers.
Step 5
Once you can smell the aromatic garlic, add the prepared Korean green peppers. Gently toss everything with a spatula for about 1 minute, just enough to coat the peppers evenly with the oil. Be careful not to overcook them at this stage, as they can become mushy.
Step 6
Pour 120ml of water into the pan. Bring it to a simmer before you add the braising sauce ingredients.
Step 7
Add 4 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of sugar, 3 tablespoons of cooking wine (mirin), and 0.5 tablespoon of minced garlic to the pan. (If you added 1 tablespoon of minced garlic in step 3, you can omit or reduce the amount here.) Stir everything together and let the peppers simmer in the sauce. Hold off on adding the corn syrup and sesame seeds for now.
Step 8
Continue to simmer over medium heat for about 5-7 minutes, or until the Korean green peppers are tender and have softened. Stir occasionally or gently shake the pan to prevent the sauce from sticking or burning.
Step 9
Once the green peppers have softened and the sauce has reduced slightly, push the peppers to one side of the pan and turn the heat up to high. Bring the sauce to a rolling boil. This step helps the sauce thicken quickly when the anchovies are added.
Step 10
When the sauce is bubbling vigorously, add the toasted anchovies. From this point on, continue to cook over high heat.
Step 11
Stir-fry the anchovies and green peppers over high heat, allowing the sauce to coat everything evenly. Cook for about 2-3 minutes, until the sauce thickens and the anchovies become glossy. This high-heat cooking helps to evaporate any remaining moisture, making the anchovies crispier.
Step 12
Finally, add 1 tablespoon of corn syrup (or oligosaccharide) and a sprinkle of toasted sesame seeds. Toss quickly to combine. The corn syrup adds a nice sheen and adjusts the sweetness. Taste the dish and add more corn syrup if you prefer it sweeter. Your braised Korean green peppers with anchovies are now complete!
Step 13
This dish brings back memories of traditional Korean meals! Follow this recipe to create a wonderfully flavorful side dish that your whole family will enjoy. Enjoy your meal! ^^
