Kkwarigochumyeolchibokkeum || Stir-Fried Shishito Peppers and Dried Anchovies, 꽈리고추멸치볶음 Leave a comment

Kkwarigochumyeolchibokkeum is a popular Korean side dish that combines the spicy kick of shishito peppers with the savory flavor of dried anchovies.

Here’s a basic recipe:

Ingredients:

• Shishito peppers: 1 pound (about 20-25 peppers), stems removed
• Dried anchovies: 1/2 cup, rinsed and patted dry
• Garlic: 4 cloves, minced
• Onion: 1/2 medium onion, thinly sliced
• Gochujang: 1 tablespoon
• Soy sauce: 1 tablespoon
• Sesame oil: 1 tablespoon
• Sesame seeds: 1 tablespoon, toasted
• Salt and pepper: to taste

Instructions:

1. Heat oil: Heat sesame oil in a large skillet or wok over medium heat.
2. Fry anchovies: Add dried anchovies to the skillet and fry until crispy, about 5 minutes. Remove anchovies to a plate and set aside.
3. Sauté vegetables: Add garlic and onion to the skillet and sauté until softened, about 5 minutes.
4. Add shishito peppers: Add shishito peppers to the skillet and stir-fry until slightly blistered and slightly charred, about 5-7 minutes.
5. Combine and season: Return the fried anchovies to the skillet. Add gochujang, soy sauce, and sesame seeds. Stir-fry for another minute to combine flavors.
6. Season and serve: Season with salt and pepper to taste. Serve hot as a side dish.

Tips and Variations:

• Spice level: Adjust the amount of gochujang to your desired spice level. You can also add a pinch of red pepper flakes for extra heat.
• Other vegetables: Feel free to add other vegetables to this dish, such as zucchini, carrots, or bell peppers.
• Toppings: Garnish with chopped scallions or sesame seeds for extra flavor and visual appeal.

Kkwarigochumyeolchibokkeum is a versatile dish that can be enjoyed as a side dish, appetizer, or even a main course with rice.