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

• shishito pepper 200g
• anchovies 80g
• red chili pepper 1/2 piece
• minced garlic 1 tablespoon
• vegetable oil 2 tablespoons
• soy sauce 2 tablespoons
• plum syrup 1 tablespoon
• rice syrup 1 tablespoon
• anchovy fish sauce 1 tablespoon
• mirin 2 tablespoons
• corn syrup 1 tablespoon
• sesame oil 1 tablespoon
• water 4 tablespoons
• toasted sesame seeds to taste

Recipe 🍳

Cooking tips 💡

• The secret to this shishito pepper stir-fry lies in using anchovy fish sauce. Add a generous spoonful at the perfect moment—when the peppers are just lightly cooked—to deeply infuse them with clean, savory umami.
• Cooking anchovies together with peppers from the start can make them soggy due to excess moisture and intensify fishy odors. Instead, use a separate section of the pan to crisp up the anchovies with mirin first, then combine—this is the real game-changer.
• Adding 1 tablespoon of water and 1 tablespoon of corn syrup at the end creates a protective coating that keeps the stir-fry moist and soft even after cooling, preventing it from drying out or becoming hard.

Recommended for 🙋

• ⭐Those tired of anchovy stir-fry that turns dry and bland after a short time.
• ⭐People who want to enjoy the fresh, spicy kick of shishito peppers perfectly balanced with the savory richness of anchovies.
• ⭐Home cooks looking to reduce cleanup and create a flavorful, efficient side dish using just one pan.