Korean Stir-fried Anchovies with Shishito Peppers
Quick answer
- Total time
- 19 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
The shishito peppers stay in the oil until a few dark blisters appear on the skins, which is where their slightly bitter aroma comes from.
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The tiny anchovies are toasted separately in a dry pan beforehand until crumbly, and they only rejoin the peppers when the heat is lowered and the syrup goes in.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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