Spicy & Sweet Stir-fried Anchovies with Korean Green Peppers
The Ultimate Recipe for Delicious Stir-fried Anchovies with Korean Green Peppers and Cheongyang Peppers
Today, we’re making a flavorful stir-fried anchovy dish! We’re adding spicy Cheongyang peppers and tender Korean green peppers for a delightful kick and sweetness. This recipe is perfect for a side dish that will have everyone reaching for more rice!
Main Ingredients- 150g Anchovies for stir-frying (small or medium anchovies can be used)
- 5 Cheongyang peppers (adjust quantity to your spice preference)
- 20 Korean green peppers (for a crunchy texture and sweetness)
Seasoning Ingredients- 2 Tbsp Cooking oil (to prevent sticking)
- 4 Tbsp Soy sauce (for basic seasoning)
- 5-6 Tbsp Oligosaccharide or corn syrup (for shine and sweetness)
- 2 Tbsp Cooking wine or Mirin (to remove any fishy smell from anchovies)
- 1 Tbsp Toasted sesame seeds (for nutty flavor and garnish)
- 2 Tbsp Cooking oil (to prevent sticking)
- 4 Tbsp Soy sauce (for basic seasoning)
- 5-6 Tbsp Oligosaccharide or corn syrup (for shine and sweetness)
- 2 Tbsp Cooking wine or Mirin (to remove any fishy smell from anchovies)
- 1 Tbsp Toasted sesame seeds (for nutty flavor and garnish)
Cooking Instructions
Step 1
This first step is crucial for removing any fishy smell and ensuring crispiness. Heat a dry pan over medium-low heat. Add the anchovies and stir-fry for about 5 minutes, stirring gently to prevent burning. Once the anchovies release their moisture and smell fragrant, remove them from the pan and set aside to cool. This pre-roasting makes the anchovies crispier and less likely to break apart.
Step 2
Prepare the Cheongyang peppers for a spicy kick. Wash them thoroughly, remove the stems, and finely mince them. You can include the seeds for extra heat.
Step 3
Now, let’s make the sauce that defines the flavor of this dish. In a small bowl, combine 2 Tbsp cooking oil, 4 Tbsp soy sauce, 5-6 Tbsp oligosaccharide (adjust sweetness to your taste), and 2 Tbsp cooking wine or Mirin. Whisk everything together until well combined.
Step 4
It’s time to stir-fry! Reduce the heat of your pan to low. Pour the prepared sauce into the pan and let it simmer gently, being careful not to burn it.
Step 5
As the sauce begins to bubble, add the pre-roasted anchovies to the pan. Gently toss them to coat evenly with the sauce.
Step 6
Add the minced Cheongyang peppers and stir-fry for another 1-2 minutes, allowing the flavors of the anchovies, sauce, and peppers to meld together. Keep an eye on the heat to prevent the sauce from reducing too much.
Step 7
Prepare the Korean green peppers for added texture and sweetness. Remove the stems and wash them. Pat them dry thoroughly with paper towels to remove excess moisture, which can cause oil splattering. Add the prepared green peppers to the pan with the anchovies and stir-fry together.
Step 8
If the Korean green peppers are quite large, you can cut them in half lengthwise for easier eating and to help them absorb the sauce better. Cutting them into about 1.5-inch pieces is ideal. This step is optional; you can leave them whole if you prefer.
Step 9
Finally, sprinkle a generous amount of toasted sesame seeds for a nutty aroma and visual appeal. Give everything a final gentle toss to ensure nothing sticks to the pan. Your delicious spicy and sweet stir-fried anchovies with Korean green peppers are ready! Serve hot over rice for a truly satisfying meal.
