Main ingredients
shishito peppersanchoviesanchovy sauceplum syrupminced garlicpremium soy saucecooking wineoligosaccharide
Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry
Shishito peppers and anchovies cooked separately, then combined to preserve both textures
Ingredients needed 4 servings
Recipe
Cooking tips
- To prevent shishito peppers from turning yellow or anchovies from becoming soggy, it's essential to cook each ingredient separately—first braise the shishito peppers, then stir-fry the anchovies.
- Removing the heads and internal organs from anchovies before stir-frying with cooking wine helps reduce bitterness and fishy odor.
- Mix the ingredients only after turning off the heat to maintain the crisp texture of the anchovies.
Recommended for
- Those who want to fully enjoy the contrast between crunchy, spicy shishito peppers and crispy, savory anchovies.
- Those seeking a side dish that stays fresh, glossy, and never becomes tough or soggy even when stored for days.
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