Spicy & Sweet Stir-fried Anchovies with Korean Green Peppers
Unlock the Secret to a Rice-Thief Dish: Making Stir-fried Anchovies with Korean Green Peppers
Bringing you my mom’s anchovy stir-fry recipe, a dish I’ve loved since childhood. While it doesn’t use exotic ingredients, following a few simple cooking steps can result in an incredibly delicious side dish. Make it and enjoy its wonderful taste. This is a recipe that will surely become a staple on your dining table!
Anchovy Stir-fry Ingredients- 2 handfuls anchovies (remove heads and innards)
- 2 handfuls Korean green peppers (approx. 150g)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp cooking wine (Mirin)
- 1 pinch salt
- 1 Tbsp corn syrup (Oligodang)
- 1 tsp sesame oil
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, let’s prepare the anchovies, which are key to the flavor of this dish. Before stir-frying, remove the heads and hard innards from the anchovies. Then, in a dry, preheated pan, lightly toast the anchovies over low heat for 1-2 minutes. This helps remove any fishy smell and enhances their nutty flavor. Set the toasted anchovies aside to cool slightly.
Step 2
Wash the Korean green peppers thoroughly under running water. Trim off the stems and cut them into large pieces, about 5cm long. If the peppers are very thin, you can just cut them in half. The goal is to preserve their spicy aroma and crisp texture.
Step 3
Now, let’s begin the stir-frying process. Heat a pan over medium-low heat and add 2 tablespoons of cooking oil. Reduce the heat to low. It’s crucial to cook slowly over low heat so the seasonings don’t burn and can evenly coat the ingredients. Pay close attention to heat control from this point onwards.
Step 4
Add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, and 1 tablespoon of sugar to the pan. Mix them well. Once the sauce starts to bubble slightly, add the prepared anchovies. Stir continuously over low heat to prevent burning, allowing the anchovies to become coated with the glossy sauce.
Step 5
As the anchovies cook and the soy sauce mixture thickens, and the anchovies lose most of their moisture, add 1 tablespoon of cooking wine (Mirin). Mirin helps to eliminate any fishy odors from the anchovies and adds depth to the sauce’s flavor. Continue stir-frying for about 1 minute to let the alcohol evaporate.
Step 6
Add the prepared Korean green peppers to the pan and a pinch of salt to season. Gently stir to combine the peppers with the anchovies and sauce, being careful not to break the peppers. Stir-fry for just 1-2 minutes until the peppers are slightly softened; this maintains their delightful crunch.
Step 7
Once the Korean green peppers turn slightly translucent and tender, add 1 tablespoon of corn syrup (Oligodang) for a final touch of sweetness and shine. Corn syrup gives stir-fries a beautiful gloss and a subtle sweetness, making them look even more appealing. Mix well and cook for another minute.
Step 8
When all ingredients are well stir-fried, turn off the heat. Drizzle in 1 teaspoon of sesame oil and mix thoroughly. Adding sesame oil at the end preserves its fragrant aroma.
Step 9
Finally, sprinkle a generous amount of sesame seeds for an extra nutty flavor to complete the dish. Serve this irresistible anchovy and green pepper stir-fry over a bowl of hot, freshly cooked rice for a truly satisfying meal that’s sure to disappear quickly! Store any leftovers in an airtight container in the refrigerator.
