Spicy-Sweet Perilla Shoot and Anchovy Stir-fry
Spicy-Sweet Perilla Shoot and Anchovy Stir-fry
Make the Best Rice Companion: Spicy and Sweet Perilla Shoot Stir-fry with Dried Anchovies
This stir-fry dish brings together tender perilla shoots, harvested in season, and savory dried anchovies for a fantastic combination. The subtle aroma of blanched perilla shoots, the rich umami of dried anchovies, and the spicy-sweet seasoning create a magical recipe that will have you finishing a bowl of rice in no time. With simple ingredients and an easy cooking process, anyone can make a delicious perilla shoot and anchovy stir-fry.
Main Ingredients- 500g blanched perilla shoots (washed and squeezed dry)
- 76g dried anchovies (gutted and heads removed)
- 1/2 large onion (thickly sliced)
- 70g frozen shredded carrots
Seasoning Ingredients- 2 Tbsp minced garlic
- 4 Tbsp regular soy sauce
- 2 Tbsp anchovy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp cooking oil
- 6 Tbsp gochugaru (Korean chili powder, adjustable to spice preference)
- 6 Tbsp oligodang (corn syrup, adjustable to sweetness preference)
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp sugar
- 2 Tbsp minced garlic
- 4 Tbsp regular soy sauce
- 2 Tbsp anchovy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 2 Tbsp cooking oil
- 6 Tbsp gochugaru (Korean chili powder, adjustable to spice preference)
- 6 Tbsp oligodang (corn syrup, adjustable to sweetness preference)
- 2 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp sugar
Cooking Instructions
Step 1
Prepare the blanched perilla shoots. Make sure to squeeze out excess water after blanching to prevent the stir-fry from becoming watery.
Step 2
Prepare plump dried anchovies. Carefully remove the heads and guts, then separate the fillets. This preparation step ensures a clean taste without any bitterness.
Step 3
Take half of a large onion and slice it into thick shreds. Slicing it thickly will help it retain some texture and meld well with the other ingredients when stir-fried.
Step 4
Prepare frozen shredded carrots to add color and texture. Using frozen shredded carrots makes this step convenient.
Step 5
Heat 2 Tbsp of cooking oil in a wide pan over low heat. Add the prepared dried anchovy fillets and stir-fry gently until they become fragrant and slightly toasted. Be careful not to burn the anchovies. Stir-frying the anchovies first removes any fishy smell and enhances their nutty flavor.
Step 6
To the stir-fried anchovies, add the blanched perilla shoots, thickly sliced onion, shredded carrots, and 2 Tbsp of minced garlic. Garlic is essential for building the aromatic base.
Step 7
Next, evenly drizzle 4 Tbsp of regular soy sauce, 2 Tbsp of anchovy sauce, 1 Tbsp of sugar, and 2 Tbsp of cooking wine over the ingredients. Using a combination of soy sauces adds a deeper layer of umami.
Step 8
Add 6 Tbsp of gochugaru. Wearing disposable gloves, gently massage the ingredients to ensure the seasoning is evenly distributed. Once the seasoning is mixed, increase the heat to high and stir-fry quickly.
Step 9
Finally, add 3 Tbsp of oligodang for a glossy finish and extra sweetness. Since the anchovies were pre-fried and the perilla shoots are blanched, you only need to stir-fry briefly until everything is well combined. Avoid overcooking, as the perilla shoots can become mushy.
Step 10
Just before turning off the heat, generously drizzle in 2 Tbsp of sesame oil and sprinkle 2 Tbsp of toasted sesame seeds for a rich, nutty aroma. Your delicious perilla shoot and anchovy stir-fry is now ready!
Step 11
Transfer the finished perilla shoot and anchovy stir-fry to a serving dish. It’s wonderfully served over warm rice.
Step 12
The combination of the spicy-sweet seasoning, chewy anchovies, and tender perilla shoots offers a taste reminiscent of stir-fried fish cakes, making it a true rice thief! Since it provides both fiber from the perilla shoots and protein from the anchovies, this single side dish can create a satisfying meal on its own.
Step 13
While it’s common to stir-fry perilla shoots with anchovies immediately after washing and draining them, this recipe recommends blanching them first, especially for those who find the strong perilla aroma overpowering. Blanching mellows the intense aroma, making it more palatable for a wider audience.
