Stir-fried Shishito Peppers and Anchovies (Kkari-gochu Myeolchi Bokkeum)
A family-favorite side dish, this Kkari-gochu Myeolchi Bokkeum (Stir-fried Shishito Peppers and Anchovies) incorporates the special know-how of a popular restaurant.
📝 Editor's Notes
Kkari-gochu Myeolchi Bokkeum (Stir-fried Shishito Peppers and Anchovies) is a beloved national side dish that is both sweet and savory, with the refreshing clean taste of shishito peppers (Kkari-gochu).
This recipe provides the know-how to eliminate the fishy taste of anchovies and ensure the seasoning thoroughly penetrates the shishito peppers, allowing anyone to make a delicious stir-fry without fail.
The method of cooking anchovies and shishito peppers separately, and adjusting the sweetness with sugar at the end, preserves the inherent flavors of the ingredients while adding depth.
Easy and quick to prepare, it's an excellent hearty side dish for busy routines and can be enjoyed by the whole family year-round.
🛒 Ingredient Tips
The first step to delicious Kkari-gochu Myeolchi Bokkeum is selecting fresh ingredients.
For shishito peppers (Kkari-gochu), choose plump, soft, and light green ones.
Avoid those with a very dark color or stiff texture, as they might be too spicy.
Next, it's crucial to select 'medium-sized anchovies for side dishes' (중멸치).
Very small anchovies (잔멸치) can be too salty, while large ones might have a strong fishy taste.
Good quality anchovies have a silvery sheen, are intact in shape, and have a distinctive savory aroma.
For garlic, choose plump, unblemished whole cloves to add a more fragrant flavor.
🔄 Substitution Guide
If you lack certain ingredients or desire a different flavor, consider these substitutions.
Instead of shishito peppers, you can use *asagi-gochu* (아삭이고추, Korean non-spicy green peppers), making it suitable for children as it lacks heat.
However, the unique aroma and slight bitterness of shishito peppers might be less prominent.
If anchovies are unavailable, dried shrimp can be used instead.
Dried shrimp adds a distinct savory umami flavor, but those with shrimp allergies should be cautious.
It will offer a different taste profile than anchovies.
If tuna sauce (Chamchi-aek) is not available, a small amount of *kkanaeri-aekjeot* (까나리액젓, sand lance fish sauce) or *myeolchi-aekjeot* (멸치액젓, anchovy sauce) can be added for umami.
Since fish sauces are very salty, precise quantity adjustment is essential.
A small amount of oyster sauce can also work, but be mindful as its distinctive flavor can be strong.
🥘 Ingredients
👨🍳 Cooking Points
The key to successful Kkari-gochu Myeolchi Bokkeum lies in three points.
First, eliminating the fishy smell and achieving crispy anchovies!
After stir-frying garlic, sauté the anchovies over low heat for about 2 minutes to coat them in oil, which brings out their nutty flavor.
Second, ensuring the shishito peppers are well seasoned.
For larger shishito peppers, poke holes with a fork, then simmer them in the boiling sauce over high heat until it reduces.
This prevents them from becoming mushy and ensures they absorb the seasoning well.
Third, adjust the sweetness with 1-2 pinches of sugar after turning off the heat.
Adding sugar too early can cause it to burn and stick; the trick is to melt it with residual heat for a clean sweetness.
👨🍳 Directions
Wash and dry 250g of shishito peppers (Kkari-gochu). For larger peppers, do not cut them; instead, poke two holes on both sides with a fork.
Prepare the seasoning sauce. Combine 5 tbsp of corn syrup, 1.5 tbsp of soy sauce, 0.5 tbsp of tuna sauce (Chamchi-aek), and 2 tbsp of mirin (cooking wine) in a bowl.
Heat a wide, shallow 11-inch (28 cm) frying pan over high heat, then add 3 tbsp of cooking oil.
Once the pan is hot, add 5 large cloves of sliced garlic. When the garlic starts to sizzle vigorously, reduce the heat to low.
Over low heat, add 100g of medium-sized anchovies and stir-fry for about 2 minutes, ensuring they are well coated in oil. This helps remove any fishy odor and makes them glossy.
Transfer the stir-fried anchovies to a plate and set aside.
With the heat off, pour the prepared seasoning sauce into the pan. Turn the heat to high. Once the sauce comes to a vigorous boil, add the shishito peppers.
Continue to simmer the shishito peppers over high heat until the sauce has reduced significantly and is almost absorbed, allowing the peppers to be well seasoned.
Once the sauce has reduced, turn off the heat. Return the stir-fried anchovies to the pan and mix everything well.
Taste the finished anchovy dish. If you prefer it sweeter, add 1 or 2 pinches of sugar while the heat is off, adjusting to your preference. Add the deseeded red chili pepper and mix well. Serve.
💡 Tips
If anchovies are too small, they can be too salty, and if too large, they might have a strong fishy odor. It's best to choose medium-sized anchovies for side dishes.
When buying shishito peppers, avoid those with a dark color and stiff texture as they can be spicy. It's best to choose soft, light green ones.
Instead of cutting large shishito peppers, poke two holes on both sides with a fork. This allows the seasoning to penetrate deeply, making them more flavorful and keeping them neat after cooking.
For stir-frying, using a wide, shallow pan is advantageous.
After the dish is complete, taste it. If you want it sweeter, add 1-2 pinches of sugar while the heat is off, adjusting the seasoning to your liking.
Adding a small amount of deseeded red chili pepper at the end enhances both the flavor and visual appeal, making the dish more appetizing.
📦 Storage & Reuse
Store the finished Kkari-gochu Myeolchi Bokkeum in an airtight container in the refrigerator for about 3-5 days.
As it sits in the fridge, the seasoning can deepen, sometimes making it even more delicious over time.
When ready to eat, gently warm it in the microwave or lightly stir-fry it in a pan over low heat.
Leftover Myeolchi Bokkeum can be used as an ingredient for *gimbap* (김밥, Korean rice rolls), or mixed with warm rice, sesame oil, and *gim-garu* (김가루, roasted seaweed flakes) for a tasty treat.
It also works wonderfully as an addition to fried rice.
🥢 Who This Is For
This Kkari-gochu Myeolchi Bokkeum is highly recommended as a satisfying side dish enjoyed by people of all ages.
Rich in calcium from anchovies and vitamins from shishito peppers, it's a healthy menu item for the entire family, from growing children to seniors.
It pairs wonderfully with warm rice or as a lunchbox side dish, and when served alongside other mild Korean side dishes, it completes an excellent meal.
It especially complements savory *doenjang-jjigae* (된장찌개, soybean paste stew) or clear *kongnamul-guk* (콩나물국, soybean sprout soup).
🔥 Nutrition Info
Kkari-gochu Myeolchi Bokkeum is not only delicious but also a nutritionally excellent side dish.
At approximately 150-180 kcal per serving, it can be enjoyed without burden, containing about 10-12g of protein, 10g of fat, and 25-30g of carbohydrates.
Notably, anchovies, the main ingredient, are dubbed 'King of Calcium' due to their rich calcium content, highly beneficial for bone health.
Shishito peppers are abundant in Vitamin C, aiding in immune system strengthening and skin health, and are also rich in dietary fiber, promoting gut health.
Garlic's allicin component contributes to antibacterial action and improved blood circulation.
Its sweet and savory taste makes it a great alternative when children are reluctant to eat vegetables, serving as a healthy side dish that contributes to the entire family's nutritional balance.
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