Spicy & Sweet Anchovy Stir-fry with Peppers
Mouth-tinglingly Spicy Pepper and Anchovy Stir-fry
This dish combines spicy peppers and savory anchovies, creating a perfect harmony of spicy, sweet, and salty flavors that’s incredibly addictive. It’s a true ‘rice thief’ that will make you devour bowl after bowl of rice. Enjoy this deeply flavorful and satisfying side dish!
Ingredients
- 1 cup (approx. 240ml) small dried anchovies (jeonmyeolchi)
- 1 cup (approx. 240ml) spicy peppers (like Cheongyang peppers), finely chopped
- 1 handful thinly sliced garlic
- 2 Tbsp soy sauce (using a Korean rice spoon)
- 3 Tbsp corn syrup (mulyeot)
- 1 Tbsp honey (can be substituted with corn syrup)
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
To make the most of the spicy peppers, first wash them thoroughly, pat them dry, and then finely mince them. You can adjust the spiciness by removing or keeping some of the seeds.
Step 2
Prepare 1 cup of small dried anchovies. If you want to reduce any fishy smell, you can lightly toast them over low heat until dry. This will make them crispier and more flavorful.
Step 3
Heat 2 Tbsp of cooking oil in a pan over low heat. Add the sliced garlic and sauté gently until fragrant, being careful not to burn it. This infuses the oil with a wonderful aroma.
Step 4
Once the garlic is fragrant, increase the heat to medium and add the prepared anchovies. Stir-fry them, gently agitating with a spatula to prevent sticking.
Step 5
When the anchovies are lightly golden and toasted, and their nutty aroma is noticeable, transfer them to a separate clean bowl. This step helps prevent the anchovies from becoming soggy when coated with the sauce later.
Step 6
In the same pan (no need to clean), add 2 Tbsp of soy sauce and 3 Tbsp of corn syrup. Bring the mixture to a simmer. This forms the base of our flavorful sauce.
Step 7
Once the sauce begins to bubble, add the finely minced spicy peppers. Reduce the heat to medium-low and let it simmer, stirring occasionally, allowing the pepper’s flavor to infuse into the sauce. Continue simmering until the liquid reduces and thickens.
Step 8
When the sauce has thickened and most of the liquid has evaporated, **turn off the heat completely!** This is crucial. Add the toasted anchovies back into the pan and gently mix them with the pepper-soy sauce mixture. The residual heat will help coat the anchovies evenly.
Step 9
Finally, stir in 1 Tbsp of honey. Mix well to combine. The honey adds a beautiful sheen and a subtle sweetness that balances the spicy and salty flavors, enhancing the overall taste.
Step 10
Your delicious Spicy & Sweet Anchovy Stir-fry with Peppers is ready! The perfect blend of spicy, sweet, and salty will have you reaching for another bowl of rice in no time. This truly is a champion ‘rice thief’!
