Crispy Anchovy and Sweet Pepper Stir-Fry
Essential Side Dish: Crispy Anchovy and Sweet Pepper Stir-Fry Recipe
A beloved everyday side dish, this recipe features crispy-fried anchovies and plenty of sweet, mild peppers for a delicious and satisfying stir-fry. Perfect with a bowl of rice!
Main Ingredients- 300g small dried anchovies (janmyeolchi)
- 1/2 cup soju (approx. 50ml)
- 8 Korean sweet peppers (morning peppers)
- 4 Tbsp soy sauce (approx. 60ml)
- 1/2 Tbsp ginger syrup (approx. 10g)
- 1 Tbsp plum extract (maesil-aek) (approx. 15ml)
- 1/3 Tbsp perilla oil (approx. 5ml)
Cooking Instructions
Step 1
If your small dried anchovies are very dry and crunchy like they’ve been fried, there’s a trick to make them moist! Sprinkle about 1/2 cup (approx. 50ml) of soju over the anchovies, cover the pan with a lid, and let them sit for about 30 minutes. I accidentally left them for an hour, and they became wonderfully moist and plump.
Step 2
Wash 8 Korean sweet peppers, remove their stems, and slice them into bite-sized pieces. Since these peppers are mild and have a nice crisp texture, using a generous amount enhances the flavor of the anchovy stir-fry beautifully.
Step 3
You don’t need to pre-roast the peppers to dry them out. Add the now-moistened anchovies and the sliced sweet peppers directly to the pan and begin stir-frying. Toss them gently (shake, shake~!) to ensure they are evenly mixed.
Step 4
Add 4 Tbsp of soy sauce and 1/2 Tbsp of ginger syrup, and stir-fry again until well combined. Next, add 1 Tbsp of plum extract and continue to cook until the mixture is glossy. Finish by drizzling in 1/3 Tbsp of perilla oil for a fragrant aroma. Your delicious anchovy and sweet pepper stir-fry is now complete!
