Chewy Dried Korean Green Pepper and Anchovy Stir-fry
The Tastiest Korean Green Pepper and Anchovy Stir-fry Right Now
Drying Korean green peppers for a few days until they are slightly leathery makes them absorb flavors better and results in a delightfully chewy texture when stir-fried. This dish, a staple on our countryside table lately, perfectly complements any meal. Enjoy the satisfying chewiness and deep savory flavor!
Main Ingredients
- 200g Korean green peppers (use fresh ones)
- 50g medium-sized anchovies (gutted)
- 5 cloves garlic (thinly sliced)
Cooking Instructions
Step 1
Wash the fresh Korean green peppers thoroughly without removing the stems, using a vegetable wash. Pat them dry completely and spread them out in a corner of your kitchen to air dry for 3 to 4 days until they become slightly chewy and leathery. These dried peppers absorb seasonings much better than fresh ones, offering a wonderfully chewy texture and enhanced flavor. (Drying them in direct sunlight will yield even better results!)
Step 2
Medium-sized anchovies are ideal for stir-fries. Heat a dry pan over medium-low heat. Add the anchovies and stir-fry for about 3 minutes to remove any fishy odor and enhance their nutty aroma. Set the roasted anchovies aside in a separate bowl.
Step 3
Add the thinly sliced garlic to the preheated pan along with 2 tablespoons of cooking oil. Sauté over low heat, stirring gently, until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
Step 4
Once the garlic is fragrant, add the dried Korean green peppers to the pan. Sprinkle a pinch of roasted salt over the peppers to lightly season them. Stir-fry until the peppers slightly soften and wilt.
Step 5
When the Korean green peppers have slightly wilted, add 3 tablespoons of soy sauce, 2 tablespoons of cooking wine, and 1 tablespoon of plum extract. Stir well to ensure the seasonings coat the peppers evenly as you continue to stir-fry.
Step 6
Add the stir-fried anchovies and 2 tablespoons of oligosaccharide to the pan for the final stir-fry. The oligosaccharide adds a beautiful glaze and sweetness. Adjust seasoning with more soy sauce or oligosaccharide if needed. Finally, drizzle with 1 tablespoon of sesame oil and sprinkle with 1/2 tablespoon of sesame seeds. Cover the pan and let it cook on low heat for another 1-2 minutes using residual heat. This allows all the flavors to meld beautifully, resulting in a perfectly seasoned and chewy Korean green pepper and anchovy stir-fry.
