Spicy and Sweet Stir-fried Korean Chili Peppers with Anchovies
The Ultimate Rice Thief! Golden Recipe for Stir-fried Korean Chili Peppers and Anchovies
When you stir-fry fresh Korean chili peppers with savory anchovies, you get a magical side dish that will make you finish a whole bowl of rice! The perfect harmony of spicy and sweet flavors makes it a must-try when your appetite is low.
Main Ingredients- 5 handfuls of Korean chili peppers (approx. 300g)
- 2 handfuls of anchovies for soup (approx. 100g)
- 6 Tbsp cooking oil
- 1/2 Tbsp minced garlic
- 7 Tbsp oligosaccharide (or corn syrup)
- 6 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
The first step in cooking is to prepare the Korean chili peppers. Start by gently detaching the stems from each chili pepper. This process helps remove any bitterness and improves the texture.
Step 2
After removing the stems, wash the chili peppers thoroughly under running water several times. It’s important to drain them completely on a colander afterwards. Excess water can cause oil splattering during cooking. Once drained, make a long slit down the middle of each chili pepper with a knife. This allows the seasoning to penetrate the inside, making them even tastier.
Step 3
Now it’s time to stir-fry the anchovies. Heat 3 Tbsp of cooking oil in a pan over low heat. Add 1/2 Tbsp of minced garlic and 1 Tbsp of oligosaccharide, then stir-fry the anchovies. Stir-frying the garlic along with the anchovies helps to eliminate any fishy smell and adds a richer, savory flavor. Be careful not to burn them.
Step 4
The anchovies are well-cooked when they turn golden brown and release a savory aroma. Stir-frying the anchovies separately like this prevents them from becoming soggy when mixed with the chili peppers, helping to maintain their crispiness.
Step 5
Next, we’ll stir-fry the Korean chili peppers. Add the remaining 3 Tbsp of cooking oil to a clean pan, and generously add the prepared chili peppers. Stir-frying them quickly over high heat will help preserve their crisp texture.
Step 6
Once the chili peppers start to soften slightly, pour 6 Tbsp of soy sauce along the edges of the pan. As the soy sauce hits the hot pan, it will caramelize slightly, adding more depth of flavor.
Step 7
Next, add 6 Tbsp of oligosaccharide. Continue to stir-fry over medium heat until the chili peppers reach your desired tenderness, meaning they are slightly softened but still have a bite. Be cautious not to overcook them, as they can become mushy.
Step 8
When the chili peppers are cooked to your liking, reduce the heat to low and drizzle in 1 Tbsp of sesame oil for a fragrant finish. Adding sesame oil at the end ensures its aromatic flavor doesn’t evaporate.
Step 9
Now, combine the savory stir-fried anchovies with the chili pepper mixture. Gently stir and cook for about 1 minute to allow the flavors to meld together. This step ensures the seasoning is evenly distributed. Turn off the stove after 1 minute.
Step 10
Finally, sprinkle 1 Tbsp of sesame seeds over the top. Your delicious stir-fried Korean chili peppers and anchovies, glistening with a beautiful sheen, are now complete! Serve it over hot rice and enjoy.
