Kkwarigochu Myeolchi Bokkeum
A sweet and savory side dish of tiny dried anchovies stir-fried in garlic oil and tossed with shishito peppers braised in seasoning.
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 →
Tiny dried anchovies are stir-fried crisp in garlic oil to remove any fishiness, then tossed with sugar to balance their natural saltiness. Braising shishito peppers in a savory gochugaru and soy sauce mixture adds a pleasantly spicy, rich flavor. It is a convenient side dish to keep on hand for regular meals or packed lunch boxes.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies2 cups (100 g)
- Sugar1 tbsp
- Shishito peppers (kkwari-gochu)about 40, 180 g
- Cooking oil4 tbsp
- Minced garlic1 tbsp
Seasoning
- Fine gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I used a large amount of ingredients today to share with others, but a household of 3 to 4 people can cut the recipe in half.
- For kids, you can replace the shishito peppers with bell peppers or sweet mini peppers and simply leave out the gochugaru.
Steps
Prepare the ingredients
Prepare 2 cups (100 g) of tiny dried anchovies.
I used about 40 large shishito peppers; wash them and remove the stems.
I used a large amount of ingredients today to share with others, but a household of 3 to 4 people can cut the recipe in half.
Prep the ingredients
Place the anchovies in a fine-mesh strainer and shake to sift out any loose debris.
Cut the shishito peppers in half so they are easy to eat.
Stir-fry the anchovies
Heat 4 tbsp of cooking oil and 1 tbsp of minced garlic in a pan. Once it starts bubbling, add the anchovies and stir-fry until crisp.
Stir-fry over medium-low heat so they do not burn; the garlic oil removes the fishiness and makes them nutty and fragrant.
When they are nearly finished, add 1 tbsp of sugar and mix well to balance the anchovies' saltiness.
Braise the shishito peppers in seasoning
In a pan, bring 1 tbsp of fine gochugaru (Korean chili flakes), 3 tbsp of regular soy sauce (jin-ganjang), 2 tbsp of mirin (cooking rice wine), and 2 tbsp of corn syrup (mulyeot) to a lively simmer so the flavors meld.
Add the shishito peppers and 1/2 tbsp of minced garlic, then braise over medium heat until tender and well coated in the sauce.
Add the anchovies and finish
Add the anchovies and toss everything together thoroughly, then finish with 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds.
Ppunwife's tips
- Stir-fry over medium-low heat so they do not burn; the garlic oil eliminates any fishy taste and makes the anchovies nutty and fragrant.
- When the anchovies are nearly done, tossing them with 1 tbsp of sugar helps mellow out their saltiness.
FAQ
How can I reduce the fishy taste of the anchovies?
Heat cooking oil and minced garlic in a pan to infuse the oil, then stir-fry the anchovies over medium-low heat until crisp without burning. The garlic oil removes any fishy odor and leaves them nutty and fragrant.
How can I modify this for children who cannot eat spicy food?
Use bell peppers instead of shishito peppers and omit the gochugaru from the seasoning.
How should I adjust the ingredient amounts for a family of 3 to 4?
This recipe makes a generous batch meant for sharing, so for 3 to 4 people, simply cut all the ingredients in half.
