Spicy Myeolchi Bokkeum (Stir-Fried Anchovies) with Shishito
A stir-fried side dish of tiny dried anchovies cooked in garlic oil, simmered 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 tender shishito peppers in a spicy gochujang sauce. Stir-frying the anchovies first in garlic oil and sugar removes any fishiness and tempers the saltiness before coating them in the seasoning. Its sweet and spicy flavor is wonderful for waking up your appetite.
- Servings
- about 5–6 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Tiny dried anchovies2 cups (100 g)
- Shishito peppers (kkwari-gochu)150 g
Seasoning
- Minced garlic1 tbsp
- Sugar1 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))2 tbsp (soy sauce)
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Water4 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- Cut the shishito peppers into 3 to 4 pieces. Since the anchovies are tiny, cutting the peppers small helps them blend together nicely.
Steps
Prepare the ingredients
Prepare 400 ml (2 cups) of tiny dried anchovies and 150 g (about 23) shishito peppers.
Slice the ingredients
Cut the shishito peppers into 3 to 4 pieces.
Since the anchovies are tiny, cutting the peppers small helps them blend together nicely.
Stir-fry anchovies in garlic oil
Heat 3 tbsp of cooking oil in a pan, add 1 tbsp of minced garlic, and once it begins to sizzle and release its aroma...
Add 2 cups of dried anchovies and 1 tbsp of sugar, then stir-fry slowly over low heat so the garlic oil and sugar absorb evenly into the anchovies.
When the surface of the anchovies turns golden and crisp, taste one: the sugar will have mellowed much of the saltiness.
The garlic aroma also coats them so there will be no fishy odor at all.
Transfer them to a separate plate.
Simmer shishito peppers in sauce
In a wok, add 2 tbsp of gochugaru, 2 tbsp of regular soy sauce (jin-ganjang), 1 tbsp of gochujang, 2 tbsp of corn syrup (mulyeot), 2 tbsp of mirin, and 4 tbsp of water...
Add the shishito peppers as well.
Once the sauce begins to bubble rapidly, simmer without burning until the sauce soaks into the shishito peppers and they become tender.
Turn off the heat, add the stir-fried anchovies, and mix thoroughly.
Finish by stirring in 1 tbsp of toasted sesame oil and 1 tbsp of toasted sesame seeds.
Complete
Spicy gochujang stir-fried anchovies are complete.
Try adding shishito peppers whenever you make stir-fried anchovies.
The tender texture of the peppers soaked in sauce goes delightfully well with the anchovies.
Even served simply with rice steeped in cold water, this side dish will have you finishing a whole bowl of rice in no time.
Ppunwife's tips
- Since the anchovies are tiny, cutting the peppers small helps them blend together nicely.
- Add 2 cups of dried anchovies and 1 tbsp of sugar, then stir-fry slowly over low heat so the garlic oil and sugar absorb evenly into the anchovies.
FAQ
Is there a trick to removing the fishy odor and cutting down the saltiness of the anchovies?
Infuse the oil with garlic in a pan first, then add the anchovies and sugar together and stir-fry slowly over low heat. The garlic aroma eliminates any fishy odor while the sugar neutralizes the salty taste.
Why are the shishito peppers cut small to match the anchovies?
They are cut into 3 to 4 smaller pieces so their size balances well with the tiny dried anchovies.
When do you mix the stir-fried anchovies with the sauce?
After simmering the shishito peppers in the sauce, turn off the heat and fold in the reserved stir-fried anchovies until evenly combined.
