Soft and Spicy Sweet Pepper and Anchovy Stew
A Simple Side Dish: Sweet Pepper and Anchovy Stew to Revive Your Appetite
Experience the delightful texture of tender sweet peppers melting in your mouth, followed by a mild, spicy finish that awakens your taste buds. Each savory anchovy adds a satisfying crunch and a burst of nutty flavor. This dish is perfect for any meal and a true rice enhancer! (Recipe adapted from Sumi’s Side Dish).
Main Ingredients
- 400g young sweet peppers (Yeorigo-chu)
- 75g cleaned large dried anchovies
Cooking Instructions
Step 1
First, to remove any fishy smell and enhance the nutty flavor, place the cleaned large dried anchovies in a preheated pot. Stir-fry over medium-low heat for about 7 minutes until lightly golden. Set the toasted anchovies aside in a separate bowl.
Step 2
Wash the young sweet peppers, remove their stems, and place them in the pot. Add 600ml of water, 6 tablespoons of soy sauce, and 1 teaspoon of sugar. Bring to a boil over high heat for 7 minutes. Then, reduce the heat to medium-low, cover the pot, and let it simmer gently for about 30 minutes until the peppers become tender.
Step 3
When the peppers and anchovies are nearly done simmering, about 10 minutes before finishing, add 2 tablespoons of honey and a pinch of black pepper. Mix well. The honey will add a subtle sweetness and a beautiful glaze, while the pepper enhances the spicy notes.
Step 4
Once all the ingredients are cooked to perfection and have absorbed the flavors, turn off the heat. Finally, sprinkle in 1 teaspoon of toasted sesame seeds and 1/2 teaspoon of sesame oil. Give it a gentle stir to combine. Your delicious Sweet Pepper and Anchovy Stew is ready! Serve it over warm rice for a delightful meal.
