Stir-fried Dried Anchovies with Korean Chili Peppers
Enjoy the Chewy Texture of Dried Anchovies in This Delicious Stir-fry!
When you prepare this dish with larger dried anchovies (dashi myeolchi) instead of small stir-fried anchovies, the resulting texture is wonderfully chewy and satisfying, reminiscent of eating dried fish. It’s a hearty and flavorful side dish that makes plain rice taste amazing!
Ingredients- 20 Korean chili peppers (Ggwari Gochu)
- 2 handfuls of large dried anchovies (dashi myeolchi, approx. 50g)
- 1 Tbsp soy sauce
- 1 Tbsp rice wine (cheongju/mirin)
- 1/2 Tbsp plum syrup (maesilcheong)
- 1/2 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds (whole or ground)
Cooking Instructions
Step 1
First, trim the stems off the Korean chili peppers and wash them thoroughly under running water. Bring a pot of water to a rolling boil with a pinch of salt. Add the prepared chili peppers and stir gently for about 15-20 seconds. This brief blanching helps retain their crispness while removing any potential bitterness. Be careful not to overcook them, as they can become mushy.
Step 2
Quickly remove the blanched chili peppers from the boiling water and rinse them under cold running water to stop the cooking process. Shake off excess water vigorously, then pat them dry with paper towels or let them drain completely in a colander. Excess moisture can dilute the seasoning.
Step 3
Next, prepare the large dried anchovies. Take about two handfuls and carefully remove their heads and the intestinal tract (the dark ‘tail’) using a toothpick or tweezers. This step is crucial for a clean taste and pleasant texture, as the innards can impart a bitter or unpleasant flavor.
Step 4
Place the cleaned anchovies in a dry, preheated pan over medium-low heat. Stir-fry them without any oil until they become crisp and slightly toasted. Gently toss the anchovies to prevent them from breaking while ensuring they are evenly toasted. This process not only removes any fishiness but also enhances their nutty aroma.
Step 5
Now, let’s make the flavorful seasoning. In a mixing bowl, combine 1 Tbsp soy sauce, 1 Tbsp rice wine, 1/2 Tbsp plum syrup for sweetness, 1/2 Tbsp oligosaccharide (or corn syrup), 1/2 Tbsp minced garlic, 1/2 Tbsp red pepper flakes for a hint of spice, 1 Tbsp sesame oil for richness, and 1/2 Tbsp sesame seeds (whole or ground) for garnish and texture. Whisk all the ingredients together until well combined to create the dressing.
Step 6
Add the toasted dried anchovies to the prepared seasoning mixture. Gently toss them with your hands or a spoon to ensure the anchovies are evenly coated with the sauce. Let them marinate for a few moments to absorb the flavors.
Step 7
Finally, add the drained Korean chili peppers to the bowl with the seasoned anchovies. Gently mix everything together, being careful not to break the ingredients. Your delicious and chewy Stir-fried Dried Anchovies with Korean Chili Peppers is now ready to be enjoyed!
