Spicy & Sweet Braised Zucchini with Anchovies
A Delicious Side Dish: Braised Zucchini with Chunky Anchovies
Learn how to make a delicious braised zucchini dish with chunky anchovies, offering a perfect balance of spicy and sweet flavors that will make you want to eat an extra bowl of rice. It’s surprisingly easy!
Main Ingredients- 400g zucchini (cut into pieces suitable for braising with anchovies)
- 15 chunky anchovies (head and innards removed)
- 1/4 onion
- 1 green chili pepper
- 1/2 red chili pepper
- A small bunch of green onions (chopped)
- 1 Tbsp minced garlic
Braising Sauce- 4 Tbsp soy sauce
- 1/3 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp salted shrimp (for umami)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cheongju (rice wine) (to remove anchovy fishiness)
- 1 cup (200ml) water
- A dash of sesame oil
- A dash of sesame seeds
- A pinch of black pepper
- 4 Tbsp soy sauce
- 1/3 Tbsp sugar (adjust to your sweetness preference)
- 1 Tbsp salted shrimp (for umami)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp cheongju (rice wine) (to remove anchovy fishiness)
- 1 cup (200ml) water
- A dash of sesame oil
- A dash of sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare all your ingredients. Gently rinse the chunky anchovies under running water. Remove their heads and tough bones, then cut the bodies in half. This helps the sauce penetrate better and makes them more flavorful.
Step 2
Slice the zucchini into thick half-moons, about 1cm thick. Cutting them too thinly can cause them to break apart during cooking, so aim for a substantial thickness.
Step 3
Thinly slice the onion. Chop the green onions. Slice the green and red chili peppers diagonally to add a pleasant spiciness and vibrant color. If you enjoy more heat, feel free to add an extra green chili.
Step 4
Heat a dry pan over medium-low heat and add the prepared anchovies. Lightly toast them for 1-2 minutes to remove any fishy smell. Once slightly warm, pour in 1 Tbsp of cheongju (rice wine), followed immediately by 1 cup of water and 1 Tbsp of gochugaru. Bring this to a boil over medium-high heat to create the braising liquid.
Step 5
Once the braising liquid is boiling, add the sliced zucchini and stir to combine. Then, add 1 Tbsp of minced garlic, 4 Tbsp of soy sauce, and 1 Tbsp of salted shrimp to season. Reduce the heat to medium-low, cover the pan, and let it simmer until the zucchini is tender, about 10-15 minutes, allowing the liquid to reduce slightly. Stir in the sliced onions halfway through the cooking process.
Step 6
Check if the zucchini is tender by piercing it with a chopstick or fork. Once cooked to your liking, add the chopped green onions and chili peppers, and gently mix. Just before turning off the heat, drizzle with a dash of sesame oil, sprinkle with sesame seeds, and a pinch of black pepper for a perfect finish. Enjoy this delicious dish with a bowl of freshly steamed rice!
