Spicy and Sweet Braised Korean Chili Peppers with Anchovies
Spicy and Sweet Braised Korean Chili Peppers with Anchovies
A Delicious Combination of Korean Chili Peppers and Dried Anchovies
I made this braised dish of Korean chili peppers and dried anchovies for the first time in a while, and it was so delicious that a bowl of rice disappeared in no time. The savory and sweet-spicy sauce perfectly complements the crispiness of the peppers and the umami of the anchovies, making it an irresistible side dish.
Main Ingredients- 1 bag Korean chili peppers (approx. 200-250g)
- 1 cup large dried anchovies (for soup)
- 1/2 stalk green onion
Seasoning- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1/3 Tbsp allulose (or sugar)
- 1 Tbsp corn syrup (for shine and sweetness)
- 2 Tbsp cooking oil
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (for garnish)
- 2 Tbsp soy sauce
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1/2 Tbsp ginger syrup (or minced ginger)
- 1/3 Tbsp allulose (or sugar)
- 1 Tbsp corn syrup (for shine and sweetness)
- 2 Tbsp cooking oil
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, lightly rinse the large dried anchovies under running water. Remove the heads and guts (‘ssom’) for a smoother texture. If the anchovies are quite large, it’s also a good idea to remove the stiff bones and spines to make them easier to eat; they often come out with a gentle press. Pat them dry with a paper towel.
Step 2
Next, wash the Korean chili peppers thoroughly under running water. Trim off the stems. If the peppers are very long, cut them in half or into thirds with scissors. This helps the seasoning penetrate better and makes them more flavorful.
Step 3
Now, let’s start the braising process. Use a pan or pot with a slightly deep base to prevent the sauce from drying out too quickly. First, arrange the prepared Korean chili peppers in the bottom of the pan, then evenly place the cleaned anchovies on top.
Step 4
Pour the seasoning ingredients over the anchovies and peppers. Add 2 Tbsp soy sauce and 1 Tbsp fish sauce for savory depth, 1 Tbsp minced garlic and 1/2 Tbsp ginger syrup for aroma. Include 2 Tbsp cooking oil to help everything cook smoothly without burning.
Step 5
To ensure the ingredients braise moistly and don’t burn, add 1/2 cup (100ml) of water. For a touch of sweetness without being overly sugary, I’m adding 1/3 Tbsp of allulose (you can substitute with regular sugar if you prefer).
Step 6
Cover the pan and bring it to a boil over high heat. Once boiling, reduce the heat to medium. Stir occasionally to prevent sticking and ensure even cooking as the sauce reduces and thickens. Be careful not to overcook the chili peppers until they become too soft.
Step 7
As the braising liquid begins to reduce, it’s time to add the finishing touches for gloss and a hint of sweetness. Stir in 1 Tbsp of perilla oil for a nutty aroma, and 1 Tbsp of corn syrup to give the dish a beautiful sheen. Taste and adjust seasoning if needed, adding more soy sauce or syrup to your preference.
Step 8
Finally, add the chopped green onion and give it a quick stir. Your delicious braised Korean chili peppers and anchovies are ready! Sprinkle with toasted sesame seeds for a final flourish. Serve hot with a bowl of rice.
