Spicy & Sweet Stir-Fried Korean Chili Peppers with Anchovies
Spicy & Sweet Stir-Fried Korean Chili Peppers with Anchovies
How to Make Stir-Fried Korean Chili Peppers with Anchovies
Introducing the irresistible recipe for Stir-Fried Korean Chili Peppers with Anchovies that will have you devouring a bowl of rice in no time! The chewy Korean chili peppers and savory anchovies create a fantastic pairing, and the spicy-sweet sauce makes it an absolute rice thief. It’s the perfect simple yet impressive side dish!
Main Ingredients- 2 packs Korean chili peppers (approx. 300-400g)
- 1 handful dried anchovies (with guts removed)
Seasoning Ingredients- 3 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Sesame seeds, to taste
- 3 Tbsp soy sauce
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly under running water. After washing, completely pat them dry with paper towels or a cloth to prevent oil splattering while stir-frying. Remove the stems from the dried peppers. If the peppers are thick, cut them in half lengthwise or chop them into 2-3 cm pieces. This helps the seasoning to be absorbed evenly, making them even more delicious.
Step 2
Prepare a wide pan or wok and add a generous amount of cooking oil. Once the pan is heated, add all the prepared Korean chili peppers and stir-fry them quickly over high heat. Sauté for 1-2 minutes until the peppers slightly wilt and their color becomes vibrant. At this stage, adding the corn syrup (or rice syrup) and stir-frying together will give the chili peppers a glossy sheen and coat them with a subtle sweetness, making them more appealing.
Step 3
Once the Korean chili peppers are somewhat cooked, add the dried anchovies (with heads and guts removed) and stir-fry together until the anchovies become crispy. The anchovies will become coated in oil and release a savory aroma. Now, add the soy sauce and minced garlic, mixing well to ensure the seasoning coats all the ingredients. Stir-fry over medium heat, being careful not to burn the ingredients.
Step 4
Finally, add the sesame oil and sesame seeds, and stir-fry for another minute to let all the ingredients meld with the seasoning. Stir-frying quickly over medium-low heat rather than high heat prevents the sauce from burning and preserves the ingredients’ flavors. Turn off the heat and transfer the finished stir-fried Korean chili peppers and anchovies to a serving dish. Your delicious side dish, a true rice thief, is now complete!
