Spicy & Flavorful Anchovy Stir-fry with Korean Chili Peppers
Spicy & Flavorful Anchovy Stir-fry with Korean Chili Peppers
Fiery Anchovy Stir-fry Packed with Korean Chili Peppers – It’s Spicy!
We bought plenty of Korean chili peppers and stir-fried them! This recipe features a generous amount of chili peppers, making it delightfully spicy.
Main Ingredients- 160g Cheongyang peppers (approx. 8-10 peppers)
- 100g Gwari chili peppers (approx. 10-12 peppers)
- 150g Anchovies (for soup or small anchovies)
- 20 whole cloves of garlic
Seasoning Ingredients- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Syrup (or Oligosaccharide)
- 1 Tbsp Corn Syrup
- 1 tsp Toasted Sesame Seeds
- 7 Tbsp Cooking Oil (total)
- 2 Tbsp Soy Sauce
- 2 Tbsp Cooking Syrup (or Oligosaccharide)
- 1 Tbsp Corn Syrup
- 1 tsp Toasted Sesame Seeds
- 7 Tbsp Cooking Oil (total)
Cooking Instructions
Step 1
First, wash and prepare the fresh Cheongyang and Gwari chili peppers. You don’t need to remove the stems.
Step 2
Slice the washed peppers into 3-4 bite-sized pieces. If you cut them too small, they might break apart while stir-frying, so aim for a moderate size.
Step 3
Slice the 20 whole garlic cloves thinly into slivers. Thinly sliced garlic will release a wonderful savory aroma when stir-fried.
Step 4
Place the anchovies in a dry pan over medium-low heat and toast them for 2-3 minutes. This step removes any fishy smell and enhances their nutty flavor.
Step 5
Transfer the toasted anchovies to a sieve and gently shake off any powder or broken bits. This ensures a clean and neat final dish.
Step 6
Now, add 3 Tbsp of cooking oil to the pan over medium-low heat and stir-fry the sliced garlic until it’s lightly golden and fragrant. Be careful not to burn it.
Step 7
Once the garlic is fragrant, add the sliced Gwari and Cheongyang chili peppers to the pan and stir-fry them together. Cook until the peppers are slightly softened.
Step 8
Now, add the prepared anchovies and stir-fry them with the peppers. Since the anchovies absorb oil, add the remaining 4 Tbsp of cooking oil. Stir-fry them until they are lightly crisped, almost like they are being fried in oil. This will give them a delightful crunch. Add a little more oil if the pan seems dry.
Step 9
When the anchovies and peppers are well stir-fried, pour 2 Tbsp of soy sauce and 2 Tbsp of cooking syrup around the edges of the pan. Stir well to combine with all the ingredients, ensuring the soy sauce and syrup don’t burn.
Step 10
Finally, drizzle 1 Tbsp of corn syrup over everything to add a glossy finish and coat all the ingredients. Stir gently to distribute the corn syrup evenly.
Step 11
Turn off the heat and sprinkle 1 tsp of toasted sesame seeds over the top. Your spicy and delicious anchovy stir-fry with Gwari and Cheongyang chili peppers is now complete! It’s absolutely delicious served over warm rice.
