Spicy and Sweet Stir-Fried Chilies with Anchovies
[Eco-Natural Cook] Stir-Fried Chilies with Anchovies Recipe
Discover the ultimate side dish: a delightful stir-fry combining tender Korean chili peppers (kwari gochu) and crispy anchovies. This recipe offers a perfect balance of savory, sweet, and slightly spicy flavors, making it an irresistible addition to your home-cooked meals. It’s incredibly easy to make, ensuring even beginner cooks can achieve delicious results. Enjoy this flavorful and healthy banchan with a bowl of warm, steamed rice!
Main Ingredients
- 12 Korean chili peppers (kwari gochu)
- 3 cups paper cup dried anchovies (jiri myeolchi, approx. 150g)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce
- 2 Tbsp agave syrup (or corn syrup/honey)
- 1 Tbsp perilla oil
- 2 Tbsp sesame seeds
Cooking Instructions
Step 1
Start by thoroughly washing the Korean chili peppers (kwari gochu) under running water and pat them dry. It’s important to wash them well, as the stems can sometimes hold dirt or debris.
Step 2
Gently remove the stems from the chili peppers. Removing the stems helps to avoid any bitterness or tough texture.
Step 3
Once the stems are removed, slice the chili peppers diagonally or cut them in half for easier eating. Avoid slicing them too thinly, as they can become mushy during the stir-frying process.
Step 4
In a dry pan over high heat, stir-fry the dried anchovies for 1-2 minutes until they become crispy. Continuously stir with a spatula or tongs to ensure they toast evenly without burning. This step removes any fishy smell and enhances their texture.
Step 5
After stir-frying, place the anchovies in a sieve to remove any powder or small fragments. This makes the sauce adhere better and results in a cleaner flavor.
Step 6
Wipe the pan clean of any remaining anchovy powder or residue. A clean pan is essential for making fragrant garlic oil without burning.
Step 7
Add 1 Tbsp of cooking oil (such as rice bran oil or vegetable oil) to the clean pan. Add the minced garlic and sauté over medium-low heat until fragrant. Gently frying the garlic until aromatic will infuse the dish with a wonderful flavor. Be careful not to burn the garlic by keeping the heat too high.
Step 8
Once the garlic is fragrant, add the prepared chili peppers to the pan and stir-fry over medium heat for about 2-3 minutes. Cook until the peppers are slightly softened and glistening.
Step 9
Add the crispy anchovies (from which you’ve removed the powder) to the pan and mix them with the chili peppers. Gently stir to combine without breaking the anchovies.
Step 10
Pour 1 Tbsp of soy sauce around the edges of the pan and stir-fry with the other ingredients. The soy sauce caramelizing slightly on the pan will add depth of flavor.
Step 11
Add 2 Tbsp of agave syrup and continue to stir-fry over medium heat for another 2-3 minutes, allowing the sauce to coat all ingredients evenly. The syrup adds a lovely glaze and balances the savory and sweet notes.
Step 12
Once the sauce has nicely coated the ingredients, turn off the heat. Immediately add 1 Tbsp of perilla oil and gently toss to combine. Adding the perilla oil off the heat preserves its nutty aroma.
Step 13
Finally, sprinkle in 2 Tbsp of sesame seeds and give it a final gentle stir. The sesame seeds add a nutty flavor and a beautiful visual appeal.
Step 14
Your delicious stir-fried chilies with anchovies is ready! Serve it immediately with freshly steamed rice for a delightful meal. This banchan can be stored in an airtight container in the refrigerator for up to a week, making it a convenient and tasty side dish.
