Kim Dae-seok's Shishito Pepper and Anchovy Stir-Fry

• shishito peppers 180g
• anchovies 80g
• distilled water 1/4 cup (50g)
• vegetable oil 2.5 teaspoons (15g)
• anchovy sauce 1 teaspoon (9g)
• oligosaccharide 2 teaspoons (24g)
• plum extract 1 teaspoon (9g)
• minced garlic 1 teaspoon (11g)
• pinch of sea salt two pinches
• premium soy sauce 2 teaspoons (16g)
• cooking wine 1 teaspoon (11g)
• toasted sesame seeds 1 teaspoon (4g)
• sesame oil 1.5 teaspoons (9g)

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.