Kkwarigochu Myeolchi Bokkeum (Stir-Fried Anchovies and Shishito Peppers)

Ingredients

• This makes a generous amount because of all the peppers. For a family of 3 to 4, cutting the recipe down by about 1/3 will give you enough for two or three delicious meals.
• Remove the heads and guts from the dried soup anchovies. Remove the stems from the shishito peppers, wash them, and drain thoroughly.

Steps

1. Prepare the ingredients

   

   Prepare about 3 cups (100 g) of dried soup anchovies with their heads and guts removed.

   Remove the stems from the shishito peppers, wash them, and drain the water.

2. Cut the peppers

   

   Cut the shishito peppers in half so they are easy to eat.

3. Toast the anchovies

   

   

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   Toast the anchovies in a dry pan without oil until golden, being careful not to let them burn.

   Toasting them beforehand removes any fishiness or off-odors and brings out a much nuttier, richer flavor.

   

   You can discard the small crumbs that fall off during toasting, or save them to add when making doenjang jjigae.

4. Stir-fry the shishito peppers

   

   

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   Heat cooking oil in a pan, add 1 tbsp minced garlic and 2 tbsp gochugaru (Korean chili flakes), and stir-fry briefly until fragrant.

   Add the shishito peppers and toss so they are coated in the garlic chili oil.

   

   

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   Add 5 tbsp regular soy sauce (jin-ganjang), 3 tbsp mirin (cooking rice wine), and 4 tbsp corn syrup (mulyeot) from the seasoning ingredients first.

   Stir frequently and stir-fry until the seasoning soaks in, the peppers turn tender, and the liquid reduces down.

5. Add the anchovies and finish

   

   

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   Add the anchovies and mix evenly.

   Finally, stir in 1 tbsp sugar to balance out the saltiness of the anchovies and bring a pleasant overall sweetness.

   

   

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   Turn off the heat, add 2 tbsp toasted sesame oil and 2 tbsp toasted sesame seeds, and toss to finish.

6. Finished dish

   

   The anchovies are stir-fried until tender and lightly braised.

   Shishito peppers that are mild in spring tend to pack more heat under the summer sun, making them pleasantly spicy.

   Using large soup anchovies instead of tiny ones gives a much deeper savory flavor and a far better bite.

   

   

   

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   Spoon some over warm rice, and your spoon will not stop moving—it is such a delicious side dish.

   Try making this tasty dish with anchovies and shishito peppers, two ingredients that complement each other wonderfully in both flavor and nutrition.

Ppunwife's tips

• Toasting the anchovies beforehand removes any fishiness or off-odors and brings out a much nuttier, richer flavor.
• You can discard the crumbs that fall off during toasting, or save them to add when making doenjang jjigae.
• Add 1 tbsp sugar at the end to balance out the saltiness of the anchovies and round out the sweetness of the dish.

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