Spicy-Sweet Stir-Fried Korean Green Peppers with Anchovies
Spicy-Sweet Stir-Fried Korean Green Peppers with Anchovies
A Satisfying Side Dish: Delicious Stir-Fried Korean Green Peppers with Anchovies
A satisfying side dish to have on hand! This recipe for stir-fried Korean green peppers with anchovies is a keeper. It offers a delightful combination of chewy anchovies and crisp peppers, coated in a sweet and savory sauce that’s perfect with rice.
Main Ingredients- 1 handful of anchovies (for broth or small dried anchovies)
- 1 handful of Korean green peppers (Ggwari-gochu)
Cooking Instructions
Step 1
First, prepare the anchovies and Korean green peppers, which are key to the flavor of this dish. You can use anchovies meant for broth and remove the large bones, or use small dried anchovies, depending on your preference. Remove the stems from the Korean green peppers and make 2-3 small slits in each pepper. This allows the sauce to penetrate better and ensures a more flavorful bite.
Step 2
Place the slit Korean green peppers in a dry, wide pan over medium-low heat. Stir-fry them until they start to look slightly wrinkled and appetizing. Once cooked, transfer them to a separate bowl. This pre-cooking step helps retain their crispness and remove any raw pepper taste, making them even more delicious.
Step 3
In the same pan, add the anchovies and stir-fry over low heat. Again, do not add oil. This process removes any fishy smell from the anchovies and brings out their nutty flavor. Cook until the anchovies are crispy, then set them aside.
Step 4
Now, let’s make the delicious sauce. In a small bowl, combine 4 Tbsp of mirin, 2 Tbsp of soy sauce, 3 Tbsp of sugar, and 1 Tbsp of minced garlic. Mix them well. You can adjust the amount of sugar to your liking. Bringing this sauce to a boil will help it coat the ingredients evenly and give them a glossy finish.
Step 5
Once the sauce begins to simmer, return the stir-fried Korean green peppers and anchovies to the pan. Toss them quickly in the sauce, shaking the pan to ensure even coating. Be mindful of the heat to prevent the sauce from burning.
Step 6
Finally, add the minced onion, thinly sliced red chili peppers, and finely chopped white parts of the scallion. Stir-fry everything together quickly until well combined. The key is to cook over high heat for a short time to keep the vegetables crisp and prevent them from becoming soggy. This also adds beautiful color to the dish.
Step 7
If you prefer less spice or are making this for children, you can omit or reduce the amount of red chili peppers and scallions according to your preference. For an added nutty flavor, consider adding some walnuts or almonds while stir-frying. Enjoy your delicious stir-fried Korean green peppers with anchovies!
