Korean Anchovy & Shishito Braise

Name: Korean Anchovy & Shishito Braise
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: Korean
Ingredients: small dried anchovies 90 g; shishito peppers 140 g; soy sauce 2 tbsp; cooking wine 1.5 tbsp; corn syrup 1.5 tbsp; sugar 1 tsp; neutral oil 1 tbsp; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 22 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

A couple of fork pricks in each shishito pepper keep them from bursting in the hot pan and let the soy and syrup glaze seep inside.

The peppers are stir-fried on their own until glossy and lightly wrinkled, while the anchovies are toasted dry and only tossed back in for a quick glaze. You get nutty, salty anchovies against the mild green taste of the peppers.

Ingredients

servings

IngredientAmount

small dried anchovies

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Instructions

6 steps

1

Rinse 140 g shishito peppers, dry them well, and remove the stems.

Prick each pepper 1-2 times with a fork so steam can escape and the peppers do not burst while braising.
2

Heat a dry pan over medium-low heat, add 90 g small dried anchovies, and toast for about 1 minute.

Stir constantly, then remove them as soon as they smell nutty so they do not turn hard.
3

Add 1 tablespoon neutral oil to the same pan and stir-fry the peppers over medium heat for about 2 minutes.

Stop when the skins look glossy and lightly wrinkled, before the peppers collapse.
4

Add 2 tablespoons soy sauce, 1.5 tablespoons cooking wine, 1.5 tablespoons corn syrup, and 1 teaspoon sugar.

Stir over medium heat until the sugar dissolves and the sauce bubbles around the edges.
5

Return the toasted anchovies and toss quickly over medium heat for 3-4 minutes.

When the glaze clings and looks shiny, stop reducing so the anchovies stay pleasantly crisp instead of tough.
6

Turn off the heat, then mix in 1 teaspoon sesame oil and 1 teaspoon sesame seeds.

Spread the braise out to cool before storing; the seasoning settles in better after cooling.