Spicy and Sweet Stir-Fried Dried Anchovies with Young Korean Hot Peppers
Easy Homemade Recipe for Stir-Fried Young Korean Hot Peppers and Dried Anchovies: A Perfect Blend of Crispiness and Umami
This stir-fried dish of young Korean hot peppers and dried anchovies offers a refreshing taste that awakens the palate. You’ll love the fragrant aroma and crisp texture of the peppers, complemented by the savory crunch of the anchovies, making it irresistibly addictive. Enjoy this delightful side dish that’s sure to have you reaching for more rice!
Main Ingredients- 15 Young Korean hot peppers (about 150g)
- 100g Small dried anchovies (for soup or stir-frying)
- 4 cloves Garlic
Seasoning- 2 Tbsp Soy sauce
- 2.5 Tbsp Oligosaccharide (adjust sweetness as desired)
- 2 Tbsp Cooking wine (Mirin)
- Pinch of black pepper
- 2 Tbsp Water
- Sesame seeds, for garnish
For Washing Peppers- 1 Tbsp Vinegar
- 2 Tbsp Soy sauce
- 2.5 Tbsp Oligosaccharide (adjust sweetness as desired)
- 2 Tbsp Cooking wine (Mirin)
- Pinch of black pepper
- 2 Tbsp Water
- Sesame seeds, for garnish
For Washing Peppers- 1 Tbsp Vinegar
Cooking Instructions
Step 1
First, let’s prepare the young Korean hot peppers. Trim off the stems from the peppers. In a bowl, combine 1 cup of water with 1 tablespoon of vinegar and mix well. Add the peppers to this vinegar solution and let them soak for 5 minutes to remove any impurities. Rinse them thoroughly under running water to ensure all vinegar is washed away. Pat the peppers dry as much as possible to remove excess moisture. For better flavor absorption, slice them in half lengthwise.
Step 2
Peel the garlic cloves and slice them thinly into rounds. This preparation will help release more of their aromatic flavor when stir-fried.
Step 3
Now, let’s make the delicious seasoning for the stir-fry. In a small bowl, combine 2 tablespoons of soy sauce, 2.5 tablespoons of oligosaccharide, 2 tablespoons of cooking wine (Mirin), a pinch of black pepper, and 2 tablespoons of water. Whisk everything together until well combined. You can substitute oligosaccharide with corn syrup or sugar if preferred.
Step 4
Next, we’ll remove any fishy smell from the anchovies and enhance their savory flavor. Heat a dry non-stick pan over low heat. Add the small dried anchovies and stir-fry for 2-3 minutes until they become fragrant. This process removes excess moisture and eliminates any unpleasant odors. Once toasted, transfer the anchovies to a sieve to shake off any fine powder and let them cool slightly.
Step 5
Time to stir-fry! Heat a lightly oiled pan over medium-low heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden. Then, add the halved young Korean hot peppers and the cooled dried anchovies. Stir-fry for 1-2 minutes, allowing the oil to lightly coat all the ingredients. This step helps to meld the flavors together.
Step 6
Pour in all the prepared seasoning mixture into the pan. Continue to stir-fry, ensuring the seasoning evenly coats the peppers and anchovies. Be mindful of the heat to prevent the sauce from burning.
Step 7
The final step! Stir-fry everything over medium-low heat for another 2-3 minutes, allowing the seasoning to penetrate the peppers and anchovies, creating a glossy finish. Sprinkle with sesame seeds and stir-fry briefly one last time. Your flavorful Spicy and Sweet Stir-Fried Young Korean Hot Peppers and Dried Anchovies are now ready to be enjoyed with a bowl of warm rice!
