Stir-Fried Dried Anchovies with Green Peppers
How to Make Stir-Fried Dried Anchovies with Green Peppers (Soy Sauce Anchovy Stir-Fry)
This dish is a perfect side dish for summer, featuring the slightly spicy and savory flavor of Korean green peppers (kwarigochu) and the rich umami of dried anchovies. Enjoy this seasonal, homemade banchan! (Tablespoon: based on a standard Korean rice spoon)
Ingredients for Stir-Fried Green Peppers and Anchovies- 77g Korean green peppers (kwarigochu)
- 32g Dried anchovies (head and guts removed)
- 1 Tbsp minced garlic
- 50ml Anchovy and kelp broth
- 2 Tbsp grapeseed oil
- 0.5 Tbsp sesame oil
- A sprinkle of toasted sesame seeds
Seasoning for Stir-Fried Green Peppers and Anchovies- 1.5 Tbsp regular soy sauce
- 1.5 Tbsp oligosaccharide
- 1.5 Tbsp regular soy sauce
- 1.5 Tbsp oligosaccharide
Cooking Instructions
Step 1
First, prepare 32g of dried anchovies, the star of this dish. If the anchovies are large, removing their heads and guts will result in a cleaner taste.
Step 2
Next, prepare 77g of fresh Korean green peppers (kwarigochu). Remove the stems cleanly and place them in a bowl, ready for cooking.
Step 3
Wash the green peppers thoroughly under running water. Fill a bowl with enough water to submerge the peppers and rinse them about 3-4 times. This effectively removes pesticides and dirt. After washing, place them in a colander to drain completely.
Step 4
Once drained, cut the green peppers into manageable pieces for cooking. Depending on their length, cut them into 2-3 sections. This size makes them easy to eat and helps them absorb the sauce well.
Step 5
Measure out 1 tablespoon of minced garlic and set it aside. Minced garlic will add a fragrant aroma to the dish.
Step 6
Now, it’s time to toast the anchovies. Heat a dry pan over medium heat. Add the anchovies and stir continuously to prevent burning until they become golden brown and crispy. Transfer the toasted anchovies to a wide plate and let them cool completely. Toasting removes any fishiness and enhances their nutty flavor.
Step 7
Wipe clean the pan used for toasting the anchovies. Add 2 tablespoons of grapeseed oil and 1 tablespoon of minced garlic to the pan. Stir-fry over medium heat until the garlic becomes slightly golden and fragrant, creating an aromatic garlic oil.
Step 8
Once the garlic oil is ready, add the prepared green peppers to the pan and stir-fry them together. Cook for about 1 to 1.5 minutes, just until the peppers are slightly softened but still retain some crispness. Be careful not to overcook them, as they can become mushy.
Step 9
Add the seasoning ingredients to the stir-fried green peppers: 1.5 tablespoons of regular soy sauce and 1.5 tablespoons of oligosaccharide. Toss well to ensure the sauce coats the peppers evenly.
Step 10
Next, pour in 50ml of anchovy and kelp broth and bring the mixture back to a simmer over medium heat. Adding broth will make the ingredients more tender and add depth of flavor.
Step 11
Once the broth begins to boil, reduce the heat to slightly below medium (low-medium) and let it simmer for another 2-3 minutes. This allows the sauce to deeply penetrate the green peppers.
Step 12
While simmering, stir occasionally to prevent the peppers from sticking to the bottom. Continue cooking until the sauce is slightly reduced and coats the ingredients, leaving a moist glaze. Be mindful of the heat to avoid burning the sauce.
Step 13
Now, add the toasted anchovies back into the pan with the green peppers. Stir quickly to combine and coat the anchovies with the sauce. Once the anchovies are well-coated, turn off the heat immediately.
Step 14
Finally, drizzle in 0.5 tablespoon of sesame oil for an added nutty aroma and give it a final toss. Adding sesame oil at the end preserves its fragrant scent.
Step 15
Sprinkle some toasted sesame seeds over the finished Stir-Fried Green Peppers and Anchovies. Your delicious banchan is ready to be enjoyed with a bowl of rice!
