Soft Stir-fried Anchovies with Korean Chili Peppers
Super Easy Side Dish: Soft Stir-fried Anchovies with Korean Chili Peppers
By shortening the stir-frying time, you can achieve a tender, not hard, texture for your anchovy stir-fry. Adding cooking wine eliminates any fishy smell and makes it deliciously enjoyable.
Main Ingredients
- 110g dried anchovies (small or medium size, depending on preference)
- 1 Tbsp minced garlic
- 1 handful of Korean chili peppers (about 100g)
- 1 handful of pumpkin seeds (or sunflower seeds)
- Sesame oil, to taste
- Toasted sesame seeds, to taste
Seasoning Ingredients
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sugar
- 1.5 Tbsp corn syrup (or oligodang)
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 2 Tbsp sugar
- 1.5 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly under running water. Trim off the stems and cut them into bite-sized pieces, about 2-3 cm long. If the peppers are large, you can cut them in half lengthwise.
Step 2
Heat a lightly oiled pan over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic is aromatic, add the soy sauce, cooking wine, and sugar. Bring the mixture to a simmer over medium heat.
Step 3
Once the sauce starts to bubble, add the cut Korean chili peppers. Stir-fry them for about 1-2 minutes over medium heat. This step helps the peppers soften slightly and absorb the sauce.
Step 4
When the chili peppers have softened a bit, add the pumpkin seeds and dried anchovies. Gently stir everything together to combine without breaking the anchovies. Continue to stir-fry for about 2-3 minutes, just until the anchovies are heated through and slightly crisped, but not overly hard.
Step 5
Once the anchovies and peppers are well coated with the sauce, reduce the heat to low. Stir in the corn syrup to add a glossy finish and mix well. Drizzle in sesame oil for added aroma and flavor.
Step 6
Finally, sprinkle generously with toasted sesame seeds for a nutty crunch. Your delicious and tender stir-fried anchovies with Korean chili peppers are now ready! Let them cool slightly before storing in an airtight container in the refrigerator for longer freshness.
