Gochujang Myeolchi Bokkeum (Spicy Stir-Fried Anchovies) with Shishito
A side dish of tiny dried anchovies stir-fried crisp in garlic oil and tossed with shishito peppers in a spicy gochujang sauce.
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 side dish pairs crispy stir-fried tiny dried anchovies with slightly pungent shishito peppers in a sweet and spicy gochujang sauce. The anchovies are first stir-fried in garlic oil and sugar to cut down on fishiness and saltiness, then mixed with the peppers once they have simmered down in the sauce.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Tiny dried anchovies2 cups (100 g)
- Minced garlic1 tbsp
- Sugar1 tbsp
- Shishito peppers (kkwari-gochu)35, 150 g
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Corn syrup (mulyeot) (or oligosaccharide syrup (oligodang))2 tbsp
- Mirin (cooking rice wine)3 tbsp
- Water3 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds2 tbsp
- Use jiri-myeolchi, the smallest size of dried anchovies.
Steps
Prepare the ingredients
You will need 2 cups of the smallest jiri dried anchovies, and about 35 shishito peppers, around 150g.
Prep the ingredients
Place the anchovies in a sieve and shake them to let any crumbs and dust fall through.
Cut the shishito peppers into 3 to 4 pieces each.
Stir-fry the anchovies
Heat 4 tbsp of oil in a pan, add 1 tbsp of minced garlic, and stir-fry gently. Once the garlic aroma rises, add the anchovies and 1 tbsp of sugar.
Stir-fry until crisp without burning, letting the garlic oil and sugar coat the anchovies evenly.
Transfer them to a plate for a moment.
This step helps the garlic eliminate any fishy odor from the anchovies while the sugar balances out their natural saltiness.
Simmer the shishito peppers in the sauce
In the same pan used for the anchovies, add 1 tbsp of gochugaru, 1 tbsp of gochujang, 2 tbsp of regular soy sauce, 2 tbsp of corn syrup, 3 tbsp of mirin, and 3 tbsp of water...
Add the shishito peppers as well.
Once the sauce starts to boil, lower the heat to medium-low and simmer, stirring frequently so the peppers soften and absorb the seasoning.
Once the peppers reach your desired texture...
Add the anchovies and mix
Turn off the heat, add the anchovies, and mix well to coat evenly.
Finish by stirring in 1 tbsp of toasted sesame oil and 2 tbsp of toasted sesame seeds.
Done
Gochujang myeolchi bokkeum with shishito peppers is ready.
Ppunwife's tips
- Stir-frying with garlic removes the fishy smell from the anchovies, while the sugar neutralizes their salty edge.
FAQ
Why do you add sugar when stir-frying the anchovies?
It softens the salty edge of the anchovies, helps the garlic oil eliminate any fishy odor, and creates a crisper texture.
Can I use oligosaccharide syrup instead of corn syrup?
Yes, you can substitute oligosaccharide syrup in the same amount.
Should I keep stir-frying over the heat after adding the anchovies to the sauce?
No, once the sauce and shishito peppers have simmered down properly, turn off the heat, add the anchovies, and toss everything together off the heat.
Why shake the anchovies in a sieve before cooking?
Shaking off the fine powder and crumbs prevents the seasoning from turning muddy and keeps the anchovies from burning easily during cooking.
