Spicy & Savory Stir-Fried Anchovies with Cheongyang Peppers
Spicy Pepper Stir-Fry, Dried Anchovy Stir-Fry, Minced Pepper Paste, Ingredient for Anchovy-Pepper Kimbap
Packed with both spicy peppers and savory anchovies, this stir-fry offers a refreshing and deeply umami flavor. It’s a delicious side dish on its own, a wonderful topping for grilled meats, a delightful filling for fresh seaweed wraps, or the star ingredient for ‘Myeolchu Gimbap’ (anchovy and pepper rice rolls).
Main Ingredients- 450g peppers (stems included, any variety)
- 2/3 bowl dried anchovies (small)
Seasoning (Tablespoon Measurement)- 3 Tbsp minced garlic
- 3 Tbsp soup soy sauce
- 3 Tbsp fish sauce
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 300ml water
- 2 Tbsp perilla oil
- 3 Tbsp minced garlic
- 3 Tbsp soup soy sauce
- 3 Tbsp fish sauce
- 2 Tbsp sugar
- 1 Tbsp sesame oil
- 300ml water
- 2 Tbsp perilla oil
Cooking Instructions
Step 1
Prepare 450g of fresh peppers. This weight includes the stems, as measured from peppers freshly picked from a garden. While the type of pepper isn’t critical, using a mix of spicy and mild varieties will result in a more balanced and refreshing flavor profile.
Step 2
Feel free to use a combination of peppers like Cheongyang, Shishito, or green peppers. The key is to balance the heat. A 1:1 ratio of spicy to mild peppers creates a particularly refreshing and delicious stir-fry.
Step 3
Finely chop the peppers into bite-sized pieces, aiming for a slightly coarse texture rather than a paste. This will give the stir-fry a pleasant mouthfeel. To avoid stinging your fingertips when handling the peppers, it’s highly recommended to wear gloves. Set the chopped peppers aside.
Step 4
Measure out about 2/3 of a bowl of small dried anchovies. To reduce any fishy odor and excess moisture, place the anchovies in a microwave-safe bowl and heat for approximately 40 seconds. Allow them to cool slightly before proceeding. This step enhances their nutty flavor.
Step 5
Now, let’s start the stir-frying process. In a wide pan, combine the prepared chopped peppers and the lightly microwaved anchovies.
Step 6
Add all the seasoning ingredients to the pan with the peppers and anchovies. Mix in 2 Tbsp sugar, 3 Tbsp minced garlic, 3 Tbsp soup soy sauce, 3 Tbsp fish sauce, and 1 Tbsp sesame oil until well combined. Finally, pour in 300ml of water to help the flavors meld.
Step 7
Place the pan over medium heat. Stir the ingredients continuously as the mixture heats up. Once it begins to boil, reduce the heat to low, cover the pan, and let it simmer for about 5 minutes. This gentle cooking allows the peppers to soften and absorb the flavors.
Step 8
After 5 minutes, remove the lid. You’ll notice there’s still some liquid remaining. Continue to stir and cook over medium-low heat, uncovered, until most of the liquid has evaporated and the mixture is glossy. Be careful not to let it burn.
Step 9
Taste the stir-fry. It should have a slightly savory and seasoned flavor. Once satisfied with the taste, turn off the heat. Drizzle in 2 Tbsp of perilla oil and stir to combine. This final touch adds a wonderful nutty aroma and completes the dish.
Step 10
This delicious stir-fry, made with seasonal peppers, is a fantastic everyday side dish. It’s so tasty that it can be enjoyed daily without getting tired of it. While you might cough a little from the pepper fumes while cooking, the heat mellows out upon cooking, leaving a clean and savory taste that everyone can enjoy.
Step 11
This versatile stir-fry can also be used as a savory paste in various dishes. It’s especially perfect on hot days; serve it with rice soaked in cold green tea for a refreshing and appetite-stimulating meal that helps beat the heat.
