Crispy Cucumber Pepper and Anchovy Stir-fry: Moist and Delicious Side Dish Without Fishy Smell
Crispy Cucumber Pepper and Anchovy Stir-fry: Moist and Delicious Side Dish Without Fishy Smell
A moist anchovy stir-fry with a fresh taste, made by adding cucumber peppers without any fishy odor.
This is one of my go-to side dishes that I make frequently. The ingredients and seasonings can vary greatly from person to person. Today, we’ll make an anchovy stir-fry by adding julienned peppers. By adding peppers, we can eliminate any fishy smell and add a refreshing, moist flavor to the stir-fry.
Main Ingredients- 200g Small Dried Anchovies (for stir-frying)
- 4 Korean Cucumber Peppers (Oigochu)
- A little Red Bell Pepper (for color)
- 1 handful Garlic (sliced thinly)
Seasoning- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Oil
- 3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Sesame Seeds
- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Oil
- 3 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Sesame Seeds
Cooking Instructions
Step 1
① First, clean the small dried anchovies. Place them in a sieve and gently shake to remove any powder or broken pieces. This will result in a cleaner stir-fry. Anchovies at the bottom often have more debris, so be thorough.
Step 2
② Wash the Korean cucumber peppers, cut them in half lengthwise, remove the seeds, and then julienne them as thinly as possible. You can substitute with regular green peppers or bell peppers. If you like it spicy, add some Cheongyang chili peppers. Adding a little red bell pepper for color will make the dish look more appealing.
Step 3
Julienned peppers look beautiful and absorb the sauce well, making them taste even better. Take your time to julienne them finely.
Step 4
③ Thinly slice the garlic cloves. While minced garlic can be used, thinly sliced garlic adds a pleasant texture and keeps the stir-fry looking neat.
Step 5
④ Heat 1 Tbsp of cooking oil in a frying pan and lightly stir-fry the julienned cucumber peppers. For added color, you can finely chop and add a little red bell pepper at this stage.
Step 6
Transfer the stir-fried peppers to a separate bowl. These stir-fried peppers alone could be a delicious side dish; they are so fragrant and tasty.
Step 7
⑤ Now it’s time to stir-fry the anchovies. Place the dried anchovies in a dry pan (no oil) over medium heat and stir-fry for about 1-2 minutes. This step helps to remove any fishy smell and excess moisture, making them crispier.
Step 8
⑥ Add 3 Tbsp of cooking oil and the sliced garlic to the pan. Stir-fry over medium heat until the garlic slices turn golden brown and release their aroma. (Minced garlic can be used, but sliced garlic offers a better texture and a cleaner appearance.)
Step 9
It’s important to maintain medium heat to prevent the anchovies from burning. Continue stir-frying until the anchovies are lightly golden and crispy. They should start making a crisp ‘tak-tak’ sound.
Step 10
⑦ Add the pre-stir-fried julienned cucumber peppers back into the pan with the anchovies and stir-fry briefly. Avoid overcooking to keep the peppers crunchy.
Step 11
⑧ Add 2 Tbsp of soy sauce. The purpose here isn’t to make the dish salty, as anchovies are already salty. It’s to add a soy sauce aroma and enhance the overall flavor. Think of it as adding fragrance rather than saltiness.
Step 12
⑨ Turn off the heat and add 3 Tbsp of oligosaccharide. Mix well. It is crucial to add the oligosaccharide after turning off the heat to prevent the anchovies from becoming hard. You can adjust the sweetness to your preference.
Step 13
⑩ Finally, sprinkle 1 Tbsp of sesame seeds and mix everything together. Your delicious Korean cucumber pepper and anchovy stir-fry is complete!
Step 14
The Korean cucumber pepper and anchovy stir-fry, with its subtle pepper aroma, crisp texture, and moist finish, is ready! Enjoy this delightful side dish that will keep well throughout the week.
