Braised Korean Green Peppers with Anchovies (Yi Bo-eun Recipe)
Braised Korean Green Peppers with Anchovies (Yi Bo-eun Recipe)
Altoran’s Yi Bo-eun Recipe: Master the Art of Braised Green Peppers and Anchovies
A true rice thief! This dish features savory and sweet braised Korean green peppers with crunchy anchovies – an irresistible combination that will have you devouring bowl after bowl.
Main Ingredients- 300g Korean green peppers (Ggwari-gochu)
- 50g medium-sized anchovies
- 1 Tbsp cooking oil
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 3 Tbsp regular soy sauce (Jin-ganjang)
- 1 cup water (200ml)
- 2 Tbsp rice wine (Mirin)
- 2 Tbsp corn syrup or maltose
- 1 Tbsp toasted sesame seeds
- A pinch of dried chili threads (for garnish)
- 1 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 3 Tbsp regular soy sauce (Jin-ganjang)
- 1 cup water (200ml)
- 2 Tbsp rice wine (Mirin)
- 2 Tbsp corn syrup or maltose
- 1 Tbsp toasted sesame seeds
- A pinch of dried chili threads (for garnish)
Cooking Instructions
Step 1
First, prepare 50g of medium-sized anchovies. Heat a dry pan over medium-low heat, add the anchovies, and stir-fry for 2-3 minutes until any fishy smell dissipates. Transfer the roasted anchovies to a separate bowl.
Step 2
Thoroughly wash the 300g of Korean green peppers. Rinse them under running water, then briefly soak them in a light saltwater solution before rinsing again for extra cleanliness.
Step 3
Trim the green peppers based on their size. Cut larger peppers in half, and for smaller ones, just snip off the very ends. This preparation helps the seasoning penetrate evenly.
Step 4
Heat 1 Tbsp of cooking oil in a pan over medium heat. Add the prepared green peppers and stir-fry, coating them with the oil. Gently toss them to ensure they are evenly coated.
Step 5
Once the green peppers start to turn slightly translucent, add 1 Tbsp of minced garlic and 1 Tbsp of sugar. Continue to stir-fry, allowing the garlic aroma to release and the sugar to dissolve, coating the peppers with a touch of sweetness.
Step 6
Gently press the green peppers with a chopstick or spoon. They should feel tender and slightly yield when pressed, but not be mushy. Be careful not to overcook them at this stage to maintain a pleasant bite.
Step 7
Turn off the heat temporarily. Add 2 Tbsp of soup soy sauce, 3 Tbsp of regular soy sauce, and 1 cup (200ml) of water. Stir to combine the seasonings. Then, turn the heat back on to high, cover the pan with a lid, and let it simmer vigorously for 5 minutes. This rapid simmering allows the peppers to absorb the delicious flavors.
Step 8
After 5 minutes, lift the lid. The green peppers should be tender and partially braised. Now, add the roasted anchovies you prepared earlier. (Tip: If you don’t have medium anchovies, 25g of small anchovies will also work well, adding an extra crispiness.)
Step 9
With the anchovies added, stir in 2 Tbsp of rice wine (mirin) and 2 Tbsp of corn syrup (or maltose). The rice wine helps to eliminate any fishy notes from the anchovies and adds depth, while the syrup provides a beautiful sheen and subtle sweetness.
Step 10
Reduce the heat to medium and continue to simmer until the sauce has reduced to a glaze. When the peppers and anchovies are well-coated and glossy, just before turning off the heat, sprinkle in 1 Tbsp of toasted sesame seeds and a pinch of dried chili threads, then gently toss. The sesame seeds add nuttiness, and the chili threads provide a beautiful color. Your Altoran-style braised green peppers and anchovies are now complete.
Step 11
This well-braised dish offers a wonderful harmony of the aromatic green peppers and the savory anchovies, making it an ideal side dish for rice. Enjoy your meal with this fantastic Korean green pepper and anchovy dish, perfected with Chef Yi Bo-eun’s secret!
