Crispy Stir-Fried Korean Green Peppers with Anchovies: Not Too Salty!
The Perfect Harmony of Slightly Spicy Green Peppers and Savory Anchovies – Revealing the Secret to a Not-Too-Salty Stir-Fry!
This is a dish that will become your ultimate rice companion when your appetite is lacking! We’re sharing a recipe for stir-fried Korean green peppers with anchovies that boasts a delightful crispy texture and a perfectly balanced sweet and savory flavor. It’s a magical side dish that will make you devour a bowl of rice in no time.
Main Ingredients- 1 bag Korean green peppers (approx. 200g)
- 1 bowl Anchovies (e.g., ‘Gochubasasak’ anchovies, approx. 50g)
Cooking Instructions
Step 1
This step is crucial for perfectly removing any fishy or off-putting smells from the anchovies. Heat a dry pan over medium-low heat, add the anchovies, and lightly stir-fry for about 2-3 minutes, being careful not to burn them. Let the stir-fried anchovies cool down slightly; they will become crispier.
Step 2
Wash the Korean green peppers thoroughly under running water, remove the stems, and ensure they are completely dry. Residual moisture can cause oil splattering when stir-frying, so be cautious. Heat a pan over medium heat, add 3 tablespoons of avocado oil, and stir-fry the green peppers for about 2-3 minutes. Stir-frying them this way helps maintain their vibrant green color and ensures a pleasant crispness when bitten.
Step 3
Pour 2 tablespoons of Tsuyu over the stir-fried green peppers. Tsuyu is a soy sauce-based seasoning made with bonito flakes, giving it a rich umami flavor and a lower saltiness than regular soy sauce, making it ideal for a less salty dish. If you don’t have Tsuyu, you can mix 1.5 tablespoons of soy sauce with 0.5 tablespoon of mirin. Adjust the amount of soy sauce to your preference.
Step 4
Add the pre-stir-fried anchovies (from step 1) onto the green peppers and continue to stir-fry them together.
Step 5
Stir-fry everything over medium-low heat until the ingredients are well coated with the seasoning. It’s important to cook until the flavors are evenly distributed. At this stage, add another 2 tablespoons of mirin to eliminate any bitterness from the anchovies and add a glossy sheen.
Step 6
Finally, it’s time to add sweetness and nuttiness. Add 3 tablespoons of Oligodang for a glossy finish. Drizzle in a pinch of toasted sesame seeds and 1.5 tablespoons of sesame oil to enhance the aroma and flavor. Turn off the heat and gently mix for a moment using the residual heat.
Step 7
The completed stir-fried Korean green peppers with anchovies offer a perfect balance of the peppers’ crisp texture, the anchovies’ savory crunch, and a pleasant, not-too-salty umami taste. It’s delicious served over hot rice, mixed in, or simply enjoyed as a side dish – truly a top-tier rice thief! Enjoy your meal!
