Spicy-Sweet Stir-Fried Korean Green Peppers with Anchovies
The Ultimate Rice Companion: Spicy-Sweet Stir-Fried Green Peppers with Anchovies Recipe
A staple side dish in our home, this stir-fried Korean green pepper and anchovy dish is addictive with its perfectly balanced sweet and savory flavor. Once prepared, you’ll find yourself reaching for it constantly!
Main Ingredients- 1 bag Korean green peppers (approx. 200g)
- 1 bowl prepared anchovies (small or medium, approx. 50g)
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Corn Syrup) or Honey
- Pinch of Sesame Seeds
- 2-3 Tbsp Canola Oil (or Vegetable Oil)
- 1 Tbsp Cooking Wine (Mirin or Sake)
- 2 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 2 Tbsp Oligodang (Corn Syrup) or Honey
- Pinch of Sesame Seeds
- 2-3 Tbsp Canola Oil (or Vegetable Oil)
- 1 Tbsp Cooking Wine (Mirin or Sake)
Cooking Instructions
Step 1
Prepare the Anchovies: Have your small or medium dried anchovies ready. If using medium anchovies, remove the hard heads and fins. If they are large, you can cut them in half. To reduce any fishy smell, you can lightly toast them in a dry pan beforehand.
Step 2
Prepare the Korean Green Peppers: Trim the stems off the Korean green peppers. Wash them under running water, then place them in a bowl with 2 tablespoons of vinegar. Let them soak for about 5 minutes, then rinse them thoroughly again. Soaking in vinegar water helps remove impurities and pesticides.
Step 3
Slice and Wash Peppers: After rinsing, slice the green peppers diagonally into bite-sized pieces. While slicing, if you see any seeds, scoop them out with a spoon for a cleaner taste. Rinse the sliced peppers again and drain any excess water.
Step 4
Drain Thoroughly: Place the sliced green peppers in a colander to drain all excess water. Remaining moisture can cause oil to splatter when stir-frying and prevent the sauce from adhering well.
Step 5
Stir-fry the Green Peppers: Heat 2-3 tablespoons of canola oil in a pan over medium heat. Add the drained green peppers and stir-fry until they soften and become slightly translucent. Add 2 tablespoons of soy sauce and 1 tablespoon of fish sauce during this stage to allow the peppers to absorb the flavor.
Step 6
Add Anchovies and Stir-fry: Once the green peppers are partially cooked, add the prepared anchovies to the pan. Stir-fry them together quickly over medium-low heat, ensuring the anchovies don’t burn. Be careful not to overcook the anchovies until they become too hard.
Step 7
Add Remaining Seasonings: Now, add 1 tablespoon of minced garlic, 2 tablespoons of oligodang (corn syrup), and 1 tablespoon of cooking wine. Stir everything together well until a glossy coating forms on the ingredients. The oligodang will add a nice sheen and sweetness.
Step 8
Sprinkle Sesame Seeds: Just before turning off the heat, sprinkle in some sesame seeds for an extra nutty aroma and flavor.
Step 9
Serve: Once all ingredients are well combined and coated with the sauce, your delicious stir-fried Korean green peppers with anchovies are ready! It’s tasty when hot, but the flavors meld even better if you let it cool slightly before serving.
