Crispy and Spicy Cheongyang Pepper Anchovy Stir-fry
Crispy Cheongyang Pepper Anchovy Stir-fry Recipe (Based on Baek Jong-won’s Method) – Addictive Dried Anchovy and Soy Sauce Stir-fry
Introducing a recipe for savory and spicy Cheongyang pepper stir-fried anchovies, which also makes a great side dish for children. Stir-fried anchovies are a popular banchan, and their crispiness and sweetness are key. Following Baek Jong-won’s recipe, we’ve used small anchovies instead of medium ones and added Cheongyang peppers for extra flavor and spiciness, effectively eliminating any fishy odor. You can create a delicious anchovy stir-fry with just soy sauce, sugar, and corn syrup (or oligodang) without needing minced garlic or green onions. If you prefer a milder taste for your children, simply omit the Cheongyang peppers. The harmony between soy sauce for saltiness and umami, corn syrup for shine and sweetness, and sugar for crispiness when cooled is crucial. I’ve substituted corn syrup with oligodang, which has a lower sugar content and is less sticky. I also adjusted the sugar amount to enhance crispiness. If you prefer an extra crispy texture, like a snack, increase the sugar and decrease the corn syrup (or oligodang) accordingly to balance the sweetness. For added nuttiness, consider adding nuts instead of Cheongyang peppers. Shall we start making this delicious stir-fried anchovy dish together?
Ingredients- 100g small dried anchovies (for stir-frying)
- 2 Cheongyang peppers
- 6 Tbsp cooking oil
- 2 Tbsp soy sauce
- 1 Tbsp brown sugar
- 4 Tbsp corn syrup (or replace with an equal amount of oligodang)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare 100g of small dried anchovies. If you’re making a smaller batch, halve the ingredients and seasonings.
Step 2
Place the anchovies in a sieve and gently shake to remove any crumbs. This will result in a cleaner texture when stir-fried. You might be surprised how many crumbs come off, so shake them well.
Step 3
Thinly slice 2 Cheongyang peppers after removing the stems. (You can use 3 if they are small.) Adjust the amount to your preference for spiciness. If making this for children, omit the peppers entirely.
Step 4
Heat 6 tablespoons of cooking oil in a pan over medium-low heat. Using a generous amount of oil will give the stir-fry a beautiful sheen and make it look more appetizing. You can adjust the oil quantity to your liking.
Step 5
Add the crumb-free anchovies to the pan and stir-fry over medium-low heat, stirring constantly. This process helps to eliminate any fishy odor. If you prefer a chewier texture, stir-fry briefly. For a crispier texture, stir-fry a bit longer. Small anchovies can become crispy quite quickly, so avoid overcooking.
Step 6
Push the stir-fried anchovies to one side of the pan to create an empty space.
Step 7
In the empty space, add 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, and 4 tablespoons of corn syrup (or an equal amount of oligodang). Keep the heat on low and stir until the sugar and syrup dissolve. (If using oligodang, note that it’s less sweet than regular corn syrup, so you might want to adjust the amount or slightly increase the sugar.)
Step 8
Once the sugar has dissolved and the sauce begins to bubble and foam, mix it with the stir-fried anchovies. Continue cooking over low heat, being careful not to burn the sauce.
Step 9
When the sauce evenly coats the anchovies, add the sliced Cheongyang peppers and stir briefly to combine.
Step 10
Finally, add 2 tablespoons of sesame oil and a pinch of toasted sesame seeds, then stir to finish.
Step 11
Transfer the finished stir-fried anchovies from the pan and spread them out to cool slightly. This prevents them from clumping together when stored. Once completely cooled, transfer to an airtight container.
