Crispy Korean Chili Pepper and Anchovy Stir-fry
How to Make Crispy Korean Chili Pepper and Anchovy Stir-fry: A Delicious Side Dish
This weekend, I decided to make some side dishes that will last us for a while! Today, I’m introducing a delicious and crispy Korean chili pepper and anchovy stir-fry, a type of ‘marinated side dish’ (#malndbanchan) that you can enjoy for about a week. We all know how well Korean chili peppers and anchovies go together, right? When you stir-fry small, crispy anchovies, which are great for bone health, with vitamin-rich, slightly spicy Korean chili peppers, you get a side dish that’s so addictively delicious with its subtly spicy flavor that your chopsticks won’t stop moving! It’s a true rice thief. This recipe is perfect for making a crispy anchovy stir-fry. While nuts are often added, I prefer adding my favorite Korean chili peppers. That way, I can enjoy the chili peppers first, and then mix the anchovies with rice. Let’s learn how to make this delicious recipe!
Main Ingredients
- 200g small dried anchovies (for stir-frying)
- 15 Korean chili peppers (Ggwari-gochu)
- 5 whole garlic cloves
- 2 Tbsp cooking oil
Seasoning Ingredients
- 4 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp sugar
- 3 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Tbsp soy sauce
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp sugar
- 3 Tbsp cooking wine (mirin or rice wine)
- 3 Tbsp corn syrup (or oligosaccharide)
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, rinse the Korean chili peppers under running water. Then, soak them in water with 1 tablespoon of vinegar for about 5-10 minutes. This step helps to thoroughly clean the peppers.
Step 2
After soaking, trim the stems off the chili peppers. If any are large, cut them in half. Next, prepare a saltwater solution by dissolving 1 tablespoon of salt in water, and soak the prepared chili peppers in this solution for 5 minutes. This will help reduce any bitterness and enhance their crispiness.
Step 3
In a dry pan over medium-low heat, toast the small dried anchovies without any oil until they become fragrant and crispy. This process removes any fishy smell and makes them wonderfully crunchy. Once toasted, transfer the anchovies to a sieve and gently shake it to remove any powder or impurities.
Step 4
Transfer the toasted anchovies to a separate bowl. Prepare the chili peppers by halving them if they are large, and thinly slice the whole garlic cloves. In a mixing bowl, combine all the seasoning ingredients except for the sesame oil and sesame seeds, and whisk them together well to create the sauce.
Step 5
Heat 1 tablespoon of cooking oil in the same pan over medium heat. Add the sliced garlic and stir-fry until fragrant and lightly golden. Add the prepared Korean chili peppers and sauté for a minute or two. Once the garlic is nicely browned, pour in the prepared sauce and bring it to a rolling boil.
Step 6
Allow the sauce to boil vigorously over high heat for about 30 seconds to thicken slightly, then reduce the heat to medium. Add the toasted anchovies to the pan and gently toss everything together, ensuring the anchovies and chili peppers are evenly coated with the sauce. Stir frequently to prevent sticking.
Step 7
Continue stir-frying until the sauce has coated the anchovies and chili peppers well and a glossy sheen appears. Turn off the heat. Finally, stir in the sesame oil and toasted sesame seeds to finish. Your delicious and fragrant Korean chili pepper and anchovy stir-fry is now ready!
Step 8
Doesn’t it look delicious? Making this crispy, savory, and flavorful anchovy stir-fry is easier than you might think! Many people find making anchovy stir-fry challenging, but if you follow this recipe, your chili peppers will be vibrant and crisp, and the anchovies perfectly crunchy. It’s truly delightful.
Step 9
Having homemade side dishes like this readily available makes meal preparation so much simpler and faster. While adding nuts is a great option, I personally love the subtle spiciness of the Korean chili peppers combined with the savory anchovies, so I often choose to include them. I highly recommend you try making this dish!
