Korean Stir-fried Anchovies with Shishito Peppers
Kkwarigochu myeolchi bokkeum is a Korean pantry side dish of small dried anchovies dry-toasted to remove fishiness, then combined with oil-blistered shishito peppers and glazed in soy sauce and oligosaccharide syrup. The anchovies stay crunchy and salty while the syrup adds a gentle sweetness, and the peppers' mild heat keeps the flavor from becoming one-note. Adding the syrup on reduced heat prevents burning and produces a glossy coat. Sesame oil and sesame seeds finish the dish, which stores well refrigerated for several days of banchan service.
Adjust Servings
Instructions
- 1
Remove stems and prick each shishito once or twice.
- 2
Dry-toast anchovies for 1 minute, then set aside.
- 3
Add oil and stir-fry shishitos for 2 minutes until lightly blistered.
- 4
Add garlic, soy sauce, and syrup; toss quickly for 30 seconds.
- 5
Return anchovies and stir for 1 minute to coat evenly.
- 6
Turn off heat and finish with sesame oil and sesame seeds.
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