Spicy and Sweet Stir-fried Korean Green Peppers with Anchovies: The Ultimate Rice-Stealing Side Dish!
An essential side dish for your bento box! This stir-fried Korean green pepper and anchovy dish is so delicious it’ll have you finishing a whole bowl of rice in no time.
A side dish that’s a true ‘rice thief’!
Main Ingredients
- 300g Korean green peppers (or substitute with Cheongyang peppers for more heat)
- 1 handful of dried anchovies (small ones suitable for stir-frying)
Seasoning
- 3.5 Tbsp Soy Sauce
- 4 Tbsp Oligodang (Korean corn syrup) or Mulyeot (starch syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Oil
- A pinch of Toasted Sesame Seeds
- 3 Tbsp Water (optional, to adjust sauce consistency)
- 3.5 Tbsp Soy Sauce
- 4 Tbsp Oligodang (Korean corn syrup) or Mulyeot (starch syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Cooking Oil
- A pinch of Toasted Sesame Seeds
- 3 Tbsp Water (optional, to adjust sauce consistency)
Cooking Instructions
Step 1
First, trim the stems off the Korean green peppers and wash them thoroughly under running water. If the peppers are particularly large, prick them a few times with a fork or toothpick. This helps the peppers absorb the sauce better and prevents them from bursting as they cook.
Step 2
In a wide and deep pan (a wok or a deep frying pan is recommended), combine 3.5 Tbsp soy sauce, 4 Tbsp oligodang, 1 Tbsp minced garlic, and 3 Tbsp water. (You can omit or reduce the water, but adding a little at the start helps prevent the sauce from burning and allows for gentler simmering.) Bring the mixture to a rolling boil over medium heat.
Step 3
Once the sauce is boiling, add the prepared Korean green peppers to the pan. Reduce the heat to medium-low. Stir the peppers continuously with a spatula, without covering the pan, to ensure they are evenly coated with the sauce. Continue to simmer until the sauce has reduced and the peppers are glossy and tender, about 5-7 minutes.
Step 4
When the peppers are almost done simmering, push them to one side of the pan. Add 2 Tbsp of cooking oil to the empty space. Add the handful of dried anchovies and stir-fry them over low heat until they are lightly golden and fragrant, being careful not to burn them. Stir-frying the anchovies first helps to remove any fishy smell and enhances their nutty flavor.
Step 5
Combine the fragrant, stir-fried anchovies with the simmered green peppers. Finally, sprinkle generously with toasted sesame seeds and give it one last quick toss. Your delicious stir-fried Korean green peppers and anchovies are ready! Served over hot rice, it’s a meal that disappears in an instant.
