Nutritious Stir-Fried Korean Chili Peppers with Anchovies and Walnuts
A Delicious Side Dish: Korean Chili Peppers with Anchovies and Walnuts, Packed with Nutrients
Introducing a hearty and delicious side dish that the whole family will love: Stir-Fried Korean Chili Peppers with Anchovies and Walnuts! This dish is a nutritional powerhouse, combining anchovies with walnuts, garlic, and Korean chili peppers, ingredients often underutilized in everyday cooking. It’s a healthy side that balances nutrients perfectly. We’ve enhanced the crisp texture of the chili peppers, the savory taste of the anchovies, and the rich flavor of the walnuts to ensure everyone from kids to adults enjoys it. The garlic and onions naturally sweeten as they cook, adding another layer of deliciousness. This ‘rice thief’ is so flavorful with its blend of various vegetables and nuts that you’ll never get tired of eating it. Make a generous batch to last you about a week. A steaming bowl of rice with just this side dish will make for a complete and satisfying meal. When you’re short on side dishes, this one provides plenty of nutrition without worry. #SideDish #AnchovyStirFry #KoreanChiliPeppers #Walnuts #NutritiousSide #KidsFood #AdultFood #RiceThief #Homemade
Main Ingredients
- 150g small dried anchovies (small size recommended)
- 1 cup walnuts (approx. 50-60g)
- 1 handful Korean chili peppers (approx. 10-15 peppers)
- 10 cloves garlic (sliced or whole)
- 1/2 onion (thinly sliced)
- 2 Tbsp grapeseed oil
- 1.5 Tbsp oligo syrup (or corn syrup)
- 1.5 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Stir-Frying Sauce
- 1.5 cups soy sauce (or Korean soup soy sauce)
- 2 Tbsp rice wine (or cooking wine)
- 2 Tbsp sugar
- 1 Tbsp plum extract (or syrup)
- 1.5 cups soy sauce (or Korean soup soy sauce)
- 2 Tbsp rice wine (or cooking wine)
- 2 Tbsp sugar
- 1 Tbsp plum extract (or syrup)
Cooking Instructions
Step 1
First, prepare the anchovies and walnuts. Gently shake the small dried anchovies in a sieve to remove any crumbs. Lightly toast them in a dry pan for about 30 seconds to 1 minute to remove any fishy smell and enhance their nutty flavor. Similarly, toast the walnuts in a dry pan over low heat for 1-2 minutes to bring out their aroma. (Be careful, nuts can burn easily!)
Step 2
Make the stir-frying sauce. In a small bowl, combine 1.5 cups soy sauce, 2 Tbsp rice wine, 2 Tbsp sugar, and 1 Tbsp plum extract. Stir well until the sugar is dissolved.
Step 3
Heat 2 Tbsp grapeseed oil in a pan over medium-low heat. Add the thinly sliced onion and whole or sliced garlic. Sauté until the onion becomes translucent and the garlic releases its aroma. Sautéing the garlic and onions first will add a natural sweetness and depth of flavor.
Step 4
Once the onions and garlic are sautéed, add the washed and dried Korean chili peppers, the toasted anchovies, and walnuts to the pan. Stir-fry everything together. When the ingredients are mixed, pour in the prepared stir-frying sauce. Continue to stir-fry over medium heat for about 2-3 minutes until the sauce thickens slightly. Finally, add 1.5 Tbsp oligo syrup for shine and sweetness, then finish with 1.5 Tbsp sesame oil and 1 Tbsp toasted sesame seeds. (Avoid overcooking, as the chili peppers can become mushy!)
