Crispy Stir-Fried Korean Chili Peppers with Anchovies in Soy Sauce
Crispy Stir-Fried Korean Chili Peppers with Anchovies in Soy Sauce
Delicious Recipe for Stir-Fried Korean Chili Peppers with Anchovies and Soy Sauce
Learn to make a delicious stir-fry featuring vibrant green and crunchy Korean chili peppers with savory anchovies in a soy sauce glaze. This dish is a perfect side for any meal.
Main Ingredients- 200g Korean chili peppers (about 3 handfuls)
- 40g dried anchovies (heads and guts removed)
Stir-fry Sauce- 1/2 Tbsp minced garlic
- 4 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp corn syrup
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
Other- 1 Tbsp vinegar (for washing)
- 3 Tbsp grapeseed oil (or cooking oil)
- 1/2 Tbsp minced garlic
- 4 Tbsp soy sauce
- 1 tsp sugar
- 1 Tbsp corn syrup
- 1 Tbsp oligosaccharide
- 1 Tbsp toasted sesame seeds
Other- 1 Tbsp vinegar (for washing)
- 3 Tbsp grapeseed oil (or cooking oil)
Cooking Instructions
Step 1
Start by preparing about 200g (approximately 3 handfuls) of fresh Korean chili peppers. Trim off the stems and then soak them in water with 1 tablespoon of vinegar for about 10 minutes. This step helps to thoroughly wash away any residual pesticides, ensuring a cleaner and safer ingredient.
Step 2
Next, prepare 40g of medium-sized dried anchovies. It’s important to remove their heads and the dark gut (which can cause bitterness) to achieve a clean, pleasant taste. Set aside the prepared anchovies in a sieve.
Step 3
Heat 1 tablespoon of grapeseed oil in a frying pan over medium heat. Add the prepared anchovies and stir-fry for about 2 minutes. This process helps to eliminate any fishy odor. After stir-frying, drain the anchovies on a sieve. (Any cooking oil can be used as a substitute.)
Step 4
Rinse the Korean chili peppers thoroughly under running water after soaking them in the vinegar solution, and then pat them dry. For better flavor absorption, cut each chili pepper in half lengthwise. This preparation ensures that the sauce penetrates deeply into the peppers.
Step 5
Add another 2 tablespoons of grapeseed oil to the clean frying pan and heat it over medium heat. Once the oil is shimmering, add the ingredients for the sauce: 1/2 tablespoon of minced garlic and 4 tablespoons of soy sauce. We’ll add the sweeteners later.
Step 6
As soon as the soy sauce mixture begins to bubble, immediately add the halved Korean chili peppers. Stir-fry over medium-high heat for about 4 minutes, or until most of the liquid has evaporated and the peppers are tender-crisp. The goal is to cook them until the sauce thickens slightly while maintaining a pleasant bite.
Step 7
When the sauce has mostly been absorbed by the peppers, add the stir-fried anchovies. Then, stir in 1 tablespoon of oligosaccharide to add gloss and a touch of sweetness. Continue to toss everything together for another minute until well combined. Finally, sprinkle with 1 tablespoon of toasted sesame seeds. Your delicious stir-fried Korean chili peppers with anchovies and soy sauce are now ready!
Step 8
This dish is wonderful served as a side with warm rice. While it’s delicious when simmered deeply in sauce, this version focuses on capturing the freshness of spring with a crisp texture and vibrant green color. It’s a fantastic ‘rice thief’ that will surely awaken your appetite!
