Korean Anchovy & Shishito Braise
Myeolchi kkwari jorim is a Korean side dish of dry-toasted small anchovies and shishito peppers glazed in a sweet soy sauce with corn syrup and cooking wine. Toasting the anchovies first drives off any fishy smell and brings out their nuttiness, while the peppers are stir-fried in oil to release a mild, lingering heat. The glaze coats everything in a shiny, sweet-salty finish, and sesame oil with sesame seeds add a final toasted aroma. This banchan tastes even better the next day after the sauce has fully settled in, making it one of the most reliable lunchbox staples in Korean home cooking.
Adjust Servings
Instructions
- 1
Remove stems from shishito peppers and prick each 1-2 times.
- 2
Dry-toast anchovies for 1 minute to reduce fishy aroma, then set aside.
- 3
Heat oil and stir-fry peppers over medium heat for 2 minutes.
- 4
Add soy sauce, cooking wine, corn syrup, and sugar; bring to a boil.
- 5
Add anchovies and reduce quickly for 3-4 minutes until coated.
- 6
Turn off heat and finish with sesame oil and sesame seeds.
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