Korean Stir-fried Anchovies with Shishito Peppers
Quick answer
Kkwarigochu myeolchi bokkeum is a Korean banchan of dried anchovies and shishito-style peppers cooked together and glazed with soy sauce and oligosaccharide syrup.
What makes this special
- Kkwarigochu myeolchi bokkeum glazes crispy dried anchovies and shishito peppers in sweet soy syrup.
- Dry-toasting anchovies first removes fishiness before oil and peppers go in
- Shishito skin blistered with dark spots brings out the pleasantly bitter aroma
Key ingredients
Core cooking flow
- 1 Remove the stems from 140 g shishito peppers and prick each one once or twice with a fork.
- 2 Heat a dry pan over medium heat, add 120 g small dried anchovies, and toast for 1 to 2 minutes.
- 3 Add 1 tablespoon cooking oil to the same pan and raise the heat to medium-high.
Kkwarigochu myeolchi bokkeum is a Korean banchan of dried anchovies and shishito-style peppers cooked together and glazed with soy sauce and oligosaccharide syrup. The anchovies are dry-toasted first in an unoiled pan over medium heat until their moisture evaporates and the fishiness reduces, then set aside. Oil goes into the pan next and the kkwarigochu peppers are fried over medium-high heat until blistered and darkened in spots, which develops a slightly bitter, charred edge that adds character to the finished dish. The anchovies return to the pan along with the peppers, soy sauce is added for the base seasoning, and then the heat is reduced before the oligosaccharide syrup goes in. Adding the syrup over reduced heat is the step that most often goes wrong: high heat scorches the syrup almost immediately, preventing the glaze from forming and leaving a bitter residue instead. Over low heat, the syrup coats the anchovies and peppers in a thin, shiny layer as it slowly reduces. Sesame oil and whole sesame seeds are stirred in at the end for fragrance and texture. The finished dish layers the crunchy, salty anchovies against the syrup's gentle sweetness, with the peppers providing mild heat that prevents the flavor from becoming cloying. Stored in a sealed container in the refrigerator, the banchan keeps well for several days.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Remove the stems from 140 g shishito peppers and prick each one once or twice with a fork.
Dry off any surface moisture so the peppers do not splatter when they hit the hot oil.
- 2Control
Heat a dry pan over medium heat, add 120 g small dried anchovies, and toast for 1 to 2 minutes.
Stir constantly until the fishy smell softens and the anchovies feel dry and crisp, then transfer them out.
- 3Heat
Add 1 tablespoon cooking oil to the same pan and raise the heat to medium-high.
Stir-fry the peppers for 2 to 3 minutes, until the skins soften, blister, and show a few dark spots.
- 4Season
Add 0.5 teaspoon minced garlic and stir-fry for only 20 to 30 seconds, just until fragrant.
Pour 1 tablespoon soy sauce around the edge of the pan and toss quickly so it seasons without burning.
- 5Finish
Lower the heat to low before adding 1.5 tablespoons oligosaccharide syrup and the reserved anchovies.
Toss gently for about 1 minute, until the syrup forms a thin glossy coating instead of scorching.
- 6Prep
Turn off the heat and mix in 1 teaspoon sesame oil and 1 teaspoon sesame seeds.
Let the banchan cool briefly so the glaze sets, then pack it in a sealed container and refrigerate.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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