Kim Dae-seok's Braised Shishito Peppers and Garlic

• Braised Shishito Peppers and Garlic 150g
• red pepper 1
• anchovy fish sauce 1 tablespoon (for marinating)
• whole garlic 120g (about 2 handfuls)
• medium-sized anchovies 1 handful
• vegetable oil 2 tablespoons
• mirin 1 tablespoon
• water 200ml
• sugar 1/2 tablespoon
• soy sauce 1 tablespoon
• gochugaru 1/2 tablespoon
• corn syrup 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Marinating Braised Shishito Peppers and Garlic in anchovy fish sauce for 15 minutes reduces cooking time and ensures the flavor penetrates deeply into the core, resulting in a much richer taste.
• Fry the garlic slowly over medium heat until the outer layer is nicely browned—this eliminates its sharp, pungent bite and leaves behind a sweet, soft, savory richness.
• Do not dry the stew completely; turn off the heat when a small amount of thick broth remains. This keeps the anchovies and garlic moist and flavorful, ensuring they stay delicious even after storage.

Recommended for 🙋

• ⭐Those looking to break away from traditional stewing methods and learn a deep-flavored, fermented sauce-marinated technique.
• ⭐People who enjoy the contrasting textures of sweet, tender garlic and aromatic Braised Shishito Peppers and Garlic.
• ⭐Home cooks and office workers seeking a hearty, long-lasting staple side dish that can be made ahead and enjoyed throughout the week.