Stir-fried Dried Anchovies with Shishito Peppers and Garlic Cloves
While dried anchovies can become tough if stir-fried for too long, this recipe ensures they remain soft and delicious. With shishito peppers and whole garlic cloves, this is a rich and flavorful stir-fried anchovy dish.
📝 Editor's Notes
Stir-fried Anchovies with Shishito Peppers and Whole Garlic (Ggwari-gochu Tongmaneul Myeolchi-bokkeum (꽈리고추 통마늘 멸치볶음)) is an excellent side dish, with its savory, sweet, and spicy sauce perfectly complementing the anchovies.
This recipe specifically prevents the anchovies from becoming tough by avoiding over-frying, and the generous addition of whole garlic cloves and shishito peppers creates a rich flavor, aroma, and diverse texture.
It highlights the soft yet chewy appeal of the anchovies and features a relatively simple cooking method, making it easy for beginner cooks to follow.
It's truly a beloved national Korean side dish that can be enjoyed year-round.
🛒 Ingredient Tips
For this recipe's key ingredient, anchovies, prepare medium-sized ones that have already been cleaned.
If they are too small, they may lack texture; if too large, they may not absorb the sauce well.
When choosing anchovies, select firm ones with minimal fishy odor and little breakage.
For shishito peppers (ggwari-gochu (꽈리고추)), choose fresh ones that are plump, vibrantly green, and free of blemishes or softness on their surface.
Seasonal shishito peppers offer even better aroma and flavor.
For whole garlic cloves, select firm ones that haven't sprouted.
Fresh ingredients truly enhance the dish's taste.
🔄 Substitution Guide
If medium dried anchovies are unavailable, small dried anchovies (janmyeolchi (잔멸치)) can be used.
However, small anchovies will have a crispier texture and absorb the sauce more readily, so adjust stir-frying time accordingly.
For a crispier texture, you can substitute shishito peppers with 'ah-sak-i gochu' (아삭이고추, a type of Korean non-spicy pepper) or bell peppers.
Note that this will reduce the spiciness and increase sweetness.
If whole garlic cloves are not available, minced garlic can be used, but the unique soft texture and subtle aroma of whole garlic will be diminished, and the garlic flavor may become more intense.
Tuna fish sauce (chamchi-aekjeot (참치액젓)) can be replaced with anchovy fish sauce (myeolchi-aekjeot (멸치액젓)) or Korean soup soy sauce (guk-ganjang (국간장)), but be aware that the depth of umami flavor may differ.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial cooking point is how to stir-fry the anchovies.
First, lightly stir-fry the anchovies in a dry pan over medium heat to remove any fishy smell, then strain them through a sieve to remove powder – this is the secret to delicious anchovies without any off-putting odor.
Another key to maintaining a soft texture is to avoid stir-frying the anchovies with the sauce for too long.
After the sauce has been thoroughly cooked with the shishito peppers and garlic, turn off the heat and add the stir-fried anchovies, corn syrup, toasted sesame seeds, and sesame oil, tossing them with the residual heat of the pan.
Don't forget to add corn syrup at the final stage, as it adds gloss and softness.
Remembering these two tips will help you make delicious stir-fried anchovies without fail.
👨🍳 Directions
For the whole garlic cloves, use small ones as they are and cut larger ones in half. (If whole garlic cloves are unavailable, minced garlic can be used.)
If the shishito peppers are large, cut them in half.
In a bowl, mix together 1 tbsp soy sauce, 2 tbsp mirin, 2 tbsp tuna fish sauce (chamchi-aekjeot (참치액젓)), 1 tbsp sugar, 1 tbsp Korean chili powder (gochugaru (고춧가루)), and ½ tbsp Korean chili paste (gochujang (고추장)) to prepare the sauce.
Heat a pan over medium heat, then add 3.5 oz (100g) of cleaned medium dried anchovies and stir-fry to remove any fishy smell.
Transfer the stir-fried anchovies to a sieve and shake off any powder.
In another pan (or a cleaned pan), add 2 tbsp perilla oil, then add the whole garlic cloves and 3.5 oz (100g) shishito peppers, and stir-fry.
Once the pan is hot, reduce to medium heat and continue stir-frying.
When the garlic and shishito peppers are partially cooked, add the prepared sauce and stir-fry quickly with the vegetables until the sauce is cooked and the shishito peppers are almost done.
Turn off the heat and add the stir-fried anchovies.
Add 2 tbsp corn syrup, 2 tbsp toasted sesame seeds, and 1 tbsp sesame oil. Toss all ingredients evenly using the residual heat of the pan to coat them with the sauce. Serve.
💡 Tips
If whole garlic cloves are unavailable, minced garlic can be used.
To remove the fishy smell and make them crispy, stir-fry the anchovies first, then strain them through a sieve to remove any powder.
To prevent the anchovies from becoming tough, avoid stir-frying them continuously with the sauce. Instead, after stir-frying the sauce with the vegetables, turn off the heat and toss in the anchovies, corn syrup, toasted sesame seeds, and sesame oil, using the residual heat to combine.
Adding corn syrup gives the dish a glossy finish and keeps the anchovies soft, enhancing the flavor.
📦 Storage & Reuse
The finished Stir-fried Anchovies with Shishito Peppers and Whole Garlic can be stored in an airtight container in the refrigerator for 3-5 days.
Freezing stir-fried anchovies may result in a hard or chewy texture, so it's recommended to consume them fresh from the refrigerator.
To reheat, gently warm them in a pan over low heat or briefly microwave them for a more delicious experience.
Leftover shishito peppers can be stir-fried with other vegetables or made into a pickled side dish (jangajji (장아찌)), while whole garlic cloves can accompany meat dishes or be used in stir-fried garlic scapes.
🥢 Who This Is For
This Stir-fried Anchovies with Shishito Peppers and Whole Garlic (Ggwari-gochu Tongmaneul Myeolchi-bokkeum (꽈리고추 통마늘 멸치볶음)) is highly recommended as a popular side dish for all ages.
It's especially great for children's lunchboxes or as a hearty side dish for busy morning meals.
Its sweet and spicy flavor makes it a delightful treat on days when you lack an appetite.
It's delicious served generously over warm white rice, and pairs wonderfully with steamed egg custard (gyeran-jjim (계란찜)) or a savory soybean paste stew (doenjang-jjigae (된장찌개)) for a more complete meal.
It will be a nutritious and enjoyable side dish for the whole family.
🔥 Nutrition Info
When prepared for approximately 4-5 servings, this Stir-fried Anchovies with Shishito Peppers and Whole Garlic (Ggwari-gochu Tongmaneul Myeolchi-bokkeum (꽈리고추 통마늘 멸치볶음)) is estimated to contain about 250-300 kcal per serving.
It's estimated to provide around 12-15g of protein, 13-16g of fat, and 10-13g of carbohydrates.
The main ingredient, anchovies, are rich in calcium and protein, contributing to bone health.
Shishito peppers contain Vitamin C, which is beneficial for boosting immunity.
Garlic's allicin compound has antibacterial properties and helps improve blood circulation.
By using perilla oil and sesame oil, you also consume Omega-3 fatty acids and antioxidants.
However, due to seasonings like soy sauce and fish sauce, the sodium content can be high, so it's advisable to consume in moderation.
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