Savory Dried Anchovy and Young Pepper Stir-Fry in Soy Sauce
Savory Dried Anchovy and Young Pepper Stir-Fry in Soy Sauce
How to Make Delicious Soy Sauce Braised Anchovies with Young Peppers – A Classic Home-Style Dish
I reminisce about a side dish my mother used to make with very young, tender peppers added at the end of cooking anchovy stew. My mom recently sent me some of these delicate peppers, so I decided to recreate that cherished flavor. This dish is wonderfully tender and packed with umami.
Main Ingredients- 30-40 Young Peppers (choose the most tender and soft ones)
- 20-30 Dried Anchovies for broth (heads and guts removed)
Seasoning Ingredients- 2 cups Water (approx. 400ml)
- 1 cup Cooking Oil (approx. 200ml)
- 3 Tbsp Soy Sauce (standard Korean tablespoon)
- 1 Tbsp Fish Sauce (standard Korean tablespoon)
- 2 Tbsp Oligosaccharide or Corn Syrup (adjust to taste, standard Korean tablespoon)
- 1 Tbsp Minced Garlic (standard Korean tablespoon)
- Pinch of Toasted Sesame Seeds (for garnish)
- 2 cups Water (approx. 400ml)
- 1 cup Cooking Oil (approx. 200ml)
- 3 Tbsp Soy Sauce (standard Korean tablespoon)
- 1 Tbsp Fish Sauce (standard Korean tablespoon)
- 2 Tbsp Oligosaccharide or Corn Syrup (adjust to taste, standard Korean tablespoon)
- 1 Tbsp Minced Garlic (standard Korean tablespoon)
- Pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the fresh young peppers under running water. Carefully remove the stems. Then, using a fork or toothpick, prick holes all over each pepper. This step is crucial for allowing the peppers to absorb the flavorful sauce evenly, making them even more delicious.
Step 2
Next, prepare the dried anchovies. Remove the heads and the bitter innards (guts) from each anchovy. This preparation step ensures a clean, savory anchovy flavor without any unpleasant fishiness. Take your time to prepare them carefully.
Step 3
Now, it’s time to toast the anchovies to remove any fishy odor. Heat a dry pan over medium-low heat without adding any oil. Add the prepared anchovies and stir-fry them gently until they become fragrant and slightly toasted, being careful not to burn them. This is an important step for achieving the best flavor.
Step 4
Once the anchovies release a nutty aroma, add 2 cups of water, 1 Tbsp of cooking oil, 3 Tbsp of soy sauce, 1 Tbsp of fish sauce, 1 Tbsp of minced garlic, and 1 Tbsp of oligosaccharide (you can increase this to 2 Tbsp for more sweetness, according to your preference) to the pan. Stir everything together and bring it to a boil over high heat.
Step 5
When the sauce mixture begins to bubble, add the prepared young peppers. Cover the pan with a lid and reduce the heat to medium-low. Let it simmer gently, allowing the peppers to soften and absorb the flavors of the sauce. You can check the tenderness of the peppers occasionally.
Step 6
Once the peppers are tender, remove the lid. Continue to simmer, stirring or gently shaking the pan occasionally, until the sauce thickens and reduces to a glaze that coats the peppers and anchovies. This reduction is key to achieving a concentrated, delicious flavor.
Step 7
Finally, transfer the beautifully glazed soy sauce braised anchovies and peppers to a serving dish. Sprinkle a pinch of toasted sesame seeds over the top for added aroma and visual appeal. Your homemade Soy Sauce Braised Anchovies with Young Peppers are now ready to be enjoyed with a warm bowl of rice!
