Ingredients
Units
Scale
- 1 1/2 lb shishito pepper
- 6 to 8 cloves garlic
- 1 tbsp cooking oil
- 1 lb Korean small or extra small dried anchovies
- 4 tbsp soy sauce
- 2 tbsp mirin
- 3 tbsp maple syrup or 1 1/2 tbsp sugar and 1 1/2 tbsp honey
- 2 tbsp maesilaek, Korean plum extract or 1 tbsp maple syrup
- sesame seeds
Instructions
- Wash the shishito peppers well and remove the cap of the peppers. Big ones are cut in halves and give small ones a little score. Slice garlic thinly.
- Heat a large skillet or a wok over medium heat. Add cooking oil and sliced garlic. Stir-fry the garlic for about 30 seconds.
- Add anchovies and fry for 1 to 2 minutes. This will cook out the fish smell from the anchovies.
- Add soy sauce, mirin, and prepared peppers. Stir fry for 3 to 4 minutes or until all the liquid has gone.
- Add sugar, honey, maesilaek (plum extract), or maple syrup. Stir fry additional for 3 to 4 minutes or until all the ingredients are well combined.
- Remove from heat and top with sesame seeds. Serve with warm cooked rice, kimchi, and other banchan (side dishes)!
- Cook Time: 12 mins
