Spicy & Savory Braised Green Peppers Recipe
Lightly Savored Spicy & Savory Braised Green Peppers
This is a dish typically made with Korean ‘kkori’ peppers, but today I’ve used regular green chili peppers that I had a lot of at home. The result is a side dish that’s perfectly spicy and salty. Try making this simple dish and storing it in the refrigerator for a ready-to-eat banchan!
Main Ingredients- 3 Green chili peppers
- 2 Korean hot peppers (optional, for extra spiciness)
- 5 Dried anchovies (heads and guts removed)
- 1/2 cup Water
- A pinch of toasted sesame seeds
Seasoning Ingredients- 1 Tbsp Korean soup soy sauce
- 2 Tbsp regular soy sauce
- 1 Tbsp corn syrup (adjust sweetness to taste)
- 1/2 Tbsp minced garlic
- 1 Tbsp Korean soup soy sauce
- 2 Tbsp regular soy sauce
- 1 Tbsp corn syrup (adjust sweetness to taste)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the green peppers thoroughly and pat them dry. If you find the spiciness of green peppers a bit much, feel free to omit the Korean hot peppers or reduce their quantity. You can make a delicious braised dish with just green peppers!
Step 2
Remove the stems from the prepared peppers. Then, slice them diagonally into bite-sized pieces. This shape helps the seasoning to penetrate well and makes them visually appealing.
Step 3
Heat a little cooking oil in a pan over medium heat. Add the sliced green peppers and stir-fry quickly until they are slightly softened. Be careful not to overcook them, as they can become mushy.
Step 4
After stir-frying the peppers briefly, add the prepared dried anchovies and minced garlic to the pan. Stir gently to avoid breaking the anchovies.
Step 5
Continue to stir-fry for a short while, allowing the ingredients to mix evenly. During this step, the umami from the anchovies and the aroma of garlic will infuse into the peppers.
Step 6
Now, add the seasoning ingredients: Korean soup soy sauce, regular soy sauce, corn syrup, and 1/2 cup of water. Since soy sauce salinity can vary by brand, it’s important to adjust the amount to your preference. Taste and adjust the seasoning as needed.
Step 7
Gently mix everything with a spatula to ensure the seasoning coats all the ingredients evenly. It’s crucial for all components to be well-combined with the sauce.
Step 8
Reduce the heat to low and let it simmer slowly until the sauce thickens. Braising covered over low heat allows the seasoning to deeply penetrate the peppers, making them even more flavorful.
Step 9
Once the sauce has reduced and coats the peppers with a glossy sheen, turn off the heat. Sprinkle a pinch of toasted sesame seeds for a nutty aroma to finish.
Step 10
Let the braised green peppers cool slightly, then transfer them to an airtight container and store in the refrigerator. They are delicious right away, but their flavor deepens further after a day of resting. This dish is perfect for when you lack appetite, served with rice, or even enjoyed like ‘nurungji’ (scorched rice) by pouring cold water over rice with the peppers!
