1
Prepare the whole garlic cloves by leaving small ones as they are and cutting larger ones in half.
Soft Stir-fried Anchovies
A delicious stir-fried anchovy recipe made with shishito peppers and whole garlic cloves that stays soft instead of becoming hard.
KoreanSide Dish
📝 11 steps
What You'll Need
Anchovies100g
Shishito peppers100g
Whole garlic cloves14 pieces
Perilla oil2 tbsp
Dark soy sauce1 tbsp
Cooking wine2 tbsp
Sugar1 tbsp
Tuna fish sauce2 tbsp
Red chili powder1 tbsp
Gochujang (Korean chili paste)0.5 tbsp
Starch syrup2 tbsp
Whole sesame seeds2 tbsp
Sesame oil1 tbsp
Instructions
2
Prepare the shishito peppers by cutting them in half depending on their size.
3
In a bowl, mix 1 tbsp of dark soy sauce, 2 tbsp of cooking wine, 2 tbsp of tuna fish sauce, 1 tbsp of sugar, 1 tbsp of red chili powder, and 0.5 tbsp of gochujang to make the sauce in advance.
4
Place the prepared anchovies in a pan and stir-fry them briefly without oil to remove any fishy smell.
5
After stir-frying the anchovies, wipe or shake out any debris from the pan.
6
Pour 2 tbsp of perilla oil into the pan and add the whole garlic cloves to stir-fry.
7
Lower the heat to medium and continue to stir-fry until the garlic turns golden brown.
8
Add the prepared shishito peppers and stir-fry them together.
9
When the shishito peppers are half-wilted, pour in the prepared sauce and stir-fry.
10
Turn off the heat, add the previously stir-fried anchovies, and mix well.
11
Using the residual heat in the pan, add 2 tbsp of starch syrup, 2 tbsp of whole sesame seeds, and 1 tbsp of sesame oil, then mix and stir-fry everything together.