Spicy and Sweet Stir-fried Anchovies with Korean Chili Peppers
Deliciously Make Stir-fried Anchovies with Korean Chili Peppers (Ggwari Gochu)
A nutritious side dish combining Korean chili peppers and anchovies, offering a perfect balance of flavors and health benefits.
Main Ingredients- 250g Korean chili peppers (Ggwari Gochu)
- 120g Anchovies for stir-frying
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly under running water and remove all the stems. Removing the stems makes them easier to handle during cooking and allows the seasoning to penetrate better.
Step 2
Using a toothpick or a fork, prick each chili pepper 2-3 times. This step prevents the peppers from bursting during cooking and helps the sauce to soak into the peppers, making them more flavorful.
Step 3
Heat a dry pan over medium-low heat. Add the 120g of anchovies for stir-frying and roast them until fragrant and lightly golden. This process removes any fishy smell and enhances their nutty flavor. Once roasted, transfer the anchovies to a separate bowl and set aside.
Step 4
In the same pan, add 3 tablespoons of cooking oil and 1 tablespoon of minced garlic. Cook over low heat, stirring gently, until the garlic is fragrant and has infused the oil. Be careful not to burn the garlic; just cook until it releases its aroma.
Step 5
Once the garlic is fragrant, add the prepared Korean chili peppers to the pan. Immediately pour in 3 tablespoons of soy sauce and stir-fry them together. It’s important to cook the peppers for a sufficient amount of time until they soften and absorb the sauce. I cooked them until they were quite tender.
Step 6
If the sauce starts to stick to the bottom of the pan or looks like it might burn while stir-frying, add 1 tablespoon of water at a time to adjust the moisture. This prevents the sauce from burning and keeps the ingredients moist.
Step 7
When the chili peppers have softened to your liking and have absorbed some of the sauce, add the roasted anchovies back into the pan. To further enhance the flavor and eliminate any remaining fishy odors from the anchovies, add a splash of cooking wine (Mirin or Cheongju) and stir-fry together.
Step 8
Once the soy sauce seasoning has well coated the anchovies, add 2 tablespoons of oligosaccharide (or corn syrup) to introduce sweetness and stir-fry until glossy. Oligosaccharide adds a nice sheen and balances the savory and spicy notes, enhancing the overall umami.
Step 9
When all the ingredients are well combined and the sauce has reached your desired consistency, turn off the heat. Finally, sprinkle 1 tablespoon of toasted sesame seeds over the dish for added nutty aroma and mix well to distribute them evenly.
Step 10
Your delicious stir-fried anchovies with Korean chili peppers, a dish loved by all ages, is now ready! Serve it over warm rice for a delightful meal.
