Spicy-Sweet Stir-Fried Cheongyang Peppers with Anchovies
How to Make Moist and Delicious Cheongyang Pepper and Anchovy Stir-Fry *^^*
Hello everyone! Cheongyang peppers are in season and taste amazing right now. Do you enjoy stir-fried Cheongyang peppers with anchovies? Many people often fail at making this dish because the peppers don’t absorb the seasoning well. Today, I’ll show you how to make the peppers soak up the flavor! The secret is to lightly salt the Cheongyang peppers for about 10 minutes, then stir-fry them after seasoning with a soy sauce-based sauce. I hope you succeed in making this delicious dish! *^^*
**Ingredients:** 400g Cheongyang peppers, 250g anchovies, 5 Tbsp soy sauce (use 6 Tbsp if you like it saltier), 2 Tbsp mirin (rice wine), 5-6 Tbsp oligosaccharide (adjust to your taste), cooking oil, 2 Tbsp sesame oil, sesame seeds, 1.5 Tbsp coarse salt, fine salt.
*** All measurements are based on a standard Korean tablespoon (1 Tbsp = 1 T)
Ingredients- 400g Cheongyang peppers
- 250g anchovies
- 5-6 Tbsp oligosaccharide (adjust to taste)
- 5 Tbsp soy sauce (6 Tbsp for a saltier taste)
- 2 Tbsp mirin
- Cooking oil (a little)
- 2 Tbsp sesame oil
- Sesame seeds (a little)
- 1.5 Tbsp coarse salt
- Fine salt (a little)
Cooking Instructions
Step 1
1. Trim the stems off the Cheongyang peppers, wash them, and cut them into 3 equal pieces.
Step 2
2. Place the cut Cheongyang peppers in a large bowl. Sprinkle 1.5 Tbsp of coarse salt evenly over them and let them sit for 10 minutes. Salting the peppers like this helps them absorb flavor better when stir-fried.
Step 3
3. Rinse the salted Cheongyang peppers under running water to remove excess salt. Drain them well in a colander, ensuring all excess water is removed. Properly draining is key to prevent a bitter taste.
Step 4
4. Heat 3 Tbsp of cooking oil in a stir-fry pan over low heat. Add the anchovies and stir-fry for about 3 minutes until fragrant and slightly toasted. Medium-sized anchovies are ideal for this dish.
Step 5
5. In a separate stir-fry pan, add 3 Tbsp of cooking oil and 1/2 Tbsp of minced garlic. Heat over medium-low heat until the garlic becomes fragrant. Once fragrant, you’re ready to add the peppers.
Step 6
6. Add the drained Cheongyang peppers to the pan. Sprinkle a tiny pinch of fine salt (about the size of a pea) and stir-fry for about 30 seconds.
Step 7
7. When the Cheongyang peppers turn a vibrant green after stir-frying for about 30 seconds, turn off the heat. Then, add 5 Tbsp of soy sauce, 2 Tbsp of mirin, and 3 Tbsp of oligosaccharide.
Step 8
8. Turn the heat back on to medium-low. Stir and sauté the Cheongyang peppers gently for about 3 minutes, allowing them to simmer and absorb the sauce. Ensure the sauce coats the peppers evenly.
Step 9
9. Add the stir-fried anchovies (from step 4) to the pan. Stir to combine with the peppers. Drizzle in 2 Tbsp of sesame oil and the remaining 2-3 Tbsp of oligosaccharide. Stir-fry briefly until glossy. Finally, sprinkle with sesame seeds for a delicious finish!
