Stir-Fried Korean Green Peppers with Anchovies (Kkwari Gochu Myeolchi Bokkeum)
Stir-Fried Korean Green Peppers with Anchovies (Kkwari Gochu Myeolchi Bokkeum)
Alto Ran’s Delicious Recipe for Stir-Fried Korean Green Peppers with Anchovies
Hello everyone! Today, I’ll be sharing a fantastic recipe for stir-fried Korean green peppers with anchovies, inspired by Alto Ran’s renowned chef, Kim Ha Jin. This dish is a beloved classic in Korean cuisine, featuring the satisfying crunch of kkwari gochu (Korean green chili peppers) paired with savory anchovies and a sweet-savory glaze. It’s so delicious, it’ll have you reaching for extra rice! The recipe from Alto Ran is designed to be easy to follow, making it accessible even for beginners. We’ll be using medium-sized anchovies (jung myeolchi), which are great because you can eat them whole, including the head, making them nutritious and delightfully nutty. For those who prefer smaller portions or want to avoid waste, feel free to halve the recipe quantities, just like I did. This version uses 1/4 of the original ingredients, proving that you don’t need a large batch to achieve amazing flavor!
Main Ingredients- 51g Medium Anchovies (jung myeolchi), heads and guts removed
- 51g Korean Green Peppers (kkwari gochu)
- 1 handful Walnuts (about 10-15 nuts)
- 1 handful Sliced Garlic (about 10-15 slices)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly and remove their stems. Slice them diagonally into 2-3 pieces. Place the sliced peppers in a bowl and sprinkle with 1 tablespoon of salt. Let them sit for about 3-5 minutes to lightly salt. This process helps to draw out excess moisture and gives the peppers a more pleasant crunch. Next, heat a good amount of olive oil in a pan over medium heat. Add the salted peppers and stir-fry them gently, being careful not to burn them. Once cooked, transfer the peppers to a plate and spread them out to cool slightly. Tip! For the best flavor and texture, choose peppers that are firm and have fresh-looking stems. Modern kkwari gochu can be quite long, so cutting them into manageable pieces is a good idea. The reason we cook the anchovies and peppers separately is to preserve the unique texture and flavor of each ingredient.
Step 2
To enhance the nutty flavor and reduce any potential fishiness, toast the medium anchovies in a dry pan over low heat for about 5 minutes. This process removes excess moisture, making the anchovies crispier and more aromatic. Let the toasted anchovies cool down before proceeding. While there are many types of anchovies, the medium-sized ones are particularly well-suited for this dish, offering a rich, nutty taste.
Step 3
Wipe the pan clean and add a little more olive oil. Sauté the sliced garlic over medium-low heat until it becomes golden brown and fragrant. Be careful not to burn the garlic. Once the garlic releases its aroma, add the toasted anchovies to the pan and stir-fry for another 1-2 minutes over low heat. It’s crucial to keep stirring to prevent the anchovies from burning. Now, pour in the pre-mixed seasoning sauce (1 Tbsp soy sauce, 2 Tbsp corn syrup, 1 Tbsp cooking wine, 2 Tbsp water). Let the sauce simmer and reduce for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly. The garlic will help to cut through any remaining fishiness from the anchovies, so using plenty of sliced garlic is highly recommended!
Step 4
Once the anchovies are well coated with the simmering sauce, add the prepared walnuts and stir-fry for another minute to incorporate their nutty flavor. Allow the stir-fried anchovy mixture to cool down slightly. The key to this Alto Ran recipe is to combine the separately cooked green peppers and the simmered anchovy mixture *after* they have cooled a bit. Gently mix the cooled green peppers with the anchovy mixture. This technique ensures that the kkwari gochu remain crisp and the anchovies stay crunchy, resulting in a perfectly balanced and delicious dish. Serve this over warm rice for an incredibly satisfying meal!
