Stir-Fried Anchovies with Korean Green Peppers: A Sweet & Spicy Twist on a Korean Classic
The Ultimate Rice Companion! Stir-Fried Anchovies with Korean Green Peppers, Inspired by ‘Soo-Mi’s Side Dishes’
This recipe adapts the ‘Soo-Mi’s Side Dishes’ TV show’s anchovy stir-fry, traditionally made with young chili peppers, using flavorful Korean green peppers (kkwari-gochu) instead. It’s an easy-to-make, delicious staple side dish for any Korean meal, featuring the perfect harmony of savory anchovies and crisp green peppers, all brought together with a simple soy sauce glaze.
Ingredients- Dried anchovies for soup (2 handfuls, approximately 1.5 cups)
- Korean green peppers (kkwari-gochu), about 10 pieces (adjust based on size)
Seasoning- Soy sauce
- Water, 2 paper cups (approx. 400ml)
- Soy sauce
- Water, 2 paper cups (approx. 400ml)
Cooking Instructions
Step 1
You can use either large or small dried anchovies. Two handfuls should measure about 1.5 cups. For a cleaner taste, you can remove the heads and intestines of the anchovies (optional).
Step 2
‘Soo-Mi’s Side Dishes’ often uses young chili peppers, but we’re substituting with Korean green peppers (kkwari-gochu) for their satisfying crispness and mild spiciness, adding a unique appeal. These peppers cut through the richness of the anchovies and enhance the overall flavor.
Step 3
If the Korean green peppers are large, cut them in half. While you can leave them whole for presentation, cutting them into bite-sized pieces will help them absorb the sauce better. Wash them thoroughly under running water.
Step 4
Heat a dry pan over low heat. Without adding any oil, stir-fry the anchovies over low heat until they are lightly golden and fragrant. This process removes any fishy smell and ensures they stay crispy, preventing them from becoming soggy later.
Step 5
The original ‘Soo-Mi’s Side Dishes’ recipe uses a base of one ladleful of anchovies, about 600g of Korean green peppers, 250ml of soy sauce, and 500ml of water. However, we’ve adjusted the seasoning proportions for easier home cooking. Add soy sauce to your liking, starting with about 1/3 of a paper cup.
Step 6
Arrange the prepared Korean green peppers over the stir-fried anchovies in the pan. Pour in the soy sauce and two paper cups of water (approximately 400ml). The ‘Soo-Mi’s Side Dishes’ method emphasizes simmering until the liquid is reduced, so avoid adding too much water initially.
Step 7
Increase the heat to medium and let it simmer uncovered, without stirring too much. Once the sauce comes to a boil, reduce the heat to low and let it gently simmer for about 15-20 minutes, allowing the peppers to absorb the flavors. Stir gently only once or twice. Taste the sauce; if it’s too salty, add a little more water and simmer again briefly. The dish is ready when the anchovies have absorbed the flavors. ‘Soo-Mi’s Side Dishes’ simmers for about 30 minutes over low heat, so feel free to adjust the time based on your preference.
Step 8
Here you have it: an incredibly simple and delicious Korean green pepper and anchovy stir-fry, inspired by ‘Soo-Mi’s Side Dishes’! It’s perfect as a side dish for rice or even as a savory snack with drinks.
