Kkoari Gochu Jorim (Braised Shishito Peppers) with Anchovies
Tender braised shishito peppers simmered in a savory soy sauce broth infused with toasted dried soup anchovies.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This braised banchan starts by dry-toasting dried soup anchovies to remove any fishy smell and draw out deep flavor into a savory soy broth. Long peppers are halved so the seasoning penetrates thoroughly, simmering down until tender with a gentle heat that revives any appetite.
- Servings
- about 5–6 servings
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)700 g
- Dried soup anchovies20
- Water1 cup
Seasoning
- Soup soy sauce (guk-ganjang)1 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Remove the heads and innards from the dried soup anchovies, and cut any large, long shishito peppers in half.
- If you do not have dried soup anchovies, medium dried anchovies or dried shrimp work well too.
Steps
Prepare the ingredients
This is quite a generous amount of shishito peppers, about three times what I usually make.
Remove the heads and black innards from 20 dried soup anchovies.
If you do not have dried soup anchovies, medium dried anchovies or dried shrimp are fine too.
The shishito peppers are long and large, so I cut them in half. That way the seasoning absorbs well and they are easier to eat.
Simmer the anchovies
Toast the anchovies briefly in a dry pan with no oil to remove any fishiness and bring out their savory, nutty aroma.
Add soup soy sauce, regular soy sauce, water, and the toasted soup anchovies, then bring to a rolling boil to infuse the anchovy flavor into the broth.
Add the peppers and braise
Add the shishito peppers, minced garlic, and corn syrup, then braise for about 5 minutes until the seasoning absorbs thoroughly and the peppers become tender.
Once the liquid has reduced and thickened slightly, taste and adjust the seasoning if needed, then finish by stirring in toasted sesame seeds and toasted sesame oil.
Finish
Bite into a shishito pepper infused with savory soy sauce and anchovy broth, and the umami simply bursts in your mouth.
Your appetite will perk right up the moment you taste it.
The anchovies, having worked hard to flavor the broth, are delicious eaten right along with the peppers.
The remaining braising sauce is concentrated goodness, so make sure to scrape it up and mix it into your rice.
Medium or tiny anchovies pair well with quick-stir-fried shishito peppers to keep their crisp bite, but dried soup anchovies are best suited for braised dishes like this where everything simmers down until soft and tender.
Side dishes made with peppers never fail to perk up your appetite.
Give this a try and it will become a serious rice thief right alongside chili relish. I promised it would bring your appetite back.
Ppunwife's tips
- Toast the anchovies briefly in a dry pan with no oil to remove any fishiness and draw out their savory aroma.
- Cutting large, long shishito peppers in half makes them bite-sized and helps the sauce absorb much better.
- Medium or tiny dried anchovies suit quick stir-fries with crisp textures, while large soup anchovies are ideal for braised dishes that simmer down until soft and tender.
FAQ
What can I use if I do not have dried soup anchovies?
You can substitute medium dried anchovies or dried shrimp instead.
Why do you toast the anchovies before braising?
Toasting them lightly in a dry pan without oil removes any fishy odor and brings out a much richer, toasted aroma.
Is there a reason to cut the shishito peppers in half?
Cutting long peppers makes them easy to eat in one bite and allows the soy sauce seasoning to soak evenly all the way through.
