Stir-fried Korean Chili Peppers and Anchovies
A Perfect Harmony of Spicy Korean Chili Peppers and Savory Anchovies!
Fragrant Korean chili peppers meet savory anchovies in this irresistible side dish that’s sure to become a staple. Adults will love the subtle spice and unique flavor, while kids can enjoy the calcium-rich anchovies. If you’re wondering what to cook for your children’s side dishes, how about this delicious stir-fry? It’s a perfect balance of flavors that will have everyone asking for seconds!
Main Ingredients- 100g Korean chili peppers (about 1 handful)
- 1 cup anchovies (approx. 50g, with guts removed)
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly. Bring a pot of water to a rolling boil, add a pinch of salt, and blanch the chili peppers for about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched peppers under cold water and squeeze out any excess moisture. This process helps maintain their crisp texture and vibrant color. Prepare the garlic by slicing 1 clove thinly.
Step 2
Heat 2 tablespoons of cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté gently until fragrant. It’s important to cook the garlic slowly so it doesn’t burn, allowing its aroma to infuse the oil. This step significantly deepens the flavor of the dish.
Step 3
Once the garlic is fragrant, add the prepared anchovies to the pan. You can use small anchovies suitable for stir-frying. If you prefer to avoid any bitterness, it’s recommended to remove the heads and guts of the anchovies before cooking.
Step 4
Continue to stir-fry the anchovies over medium-low heat for about 2-3 minutes, making sure they don’t burn. Stirring allows the garlic and oil flavors to coat the anchovies evenly. This cooking process removes any fishiness and enhances their savory taste. Frying the anchovies until they are slightly crispy will add a wonderful texture to the final dish.
Step 5
Now, add the blanched Korean chili peppers to the pan with the anchovies. Stir everything together and cook for another 1-2 minutes until the chili peppers are slightly softened and well combined with the anchovies. Avoid overcooking, as this can make the chili peppers lose their crispness.
Step 6
It’s time to add the seasonings. Stir in 1 tablespoon of soy sauce, 1 tablespoon of cooking wine (to remove any alcohol smell and add shine), and 1 tablespoon of corn syrup (for sweetness and gloss). Mix well to ensure the sauce coats all the ingredients evenly. Cook until the sauce thickens slightly and gives the ingredients a rich color. Just before turning off the heat, drizzle in 0.5 tablespoon of sesame oil and sprinkle 0.5 tablespoon of toasted sesame seeds. Stir once more to combine. Adding sesame oil and seeds at the end preserves their aromatic qualities.
Step 7
Your delicious stir-fried Korean chili peppers and anchovies are ready! This dish is a perfect accompaniment to a bowl of hot rice. Enjoy this nutritious and flavorful side dish that’s always a hit!
