Stir-Fried Anchovies with Korean Chili Peppers recipe - ingredients, nutrition and when to eat it
Small anchovies and Korean chili peppers are stir-fried in a soy sauce mixture to make a punchy side dish.
Small anchovies and Korean chili peppers are stir-fried in a soy sauce mixture to make a punchy side dish. The salty flavor and sharp heat of the peppers make it a great match for rice.
Side dishes · 10 minutes to cook
Nutrition (per 58.5g serving): 173.9 kcal · protein 18.9g · carbohydrate 6.8g · fat 7.3g · sodium 836.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Dry-frying the anchovies first helps reduce moisture and bring out their savory aroma.
Tips: After adding the soy sauce and oligosaccharide syrup, stir-fry briefly over low heat so it doesn’t burn.
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Ingredients (1 serving)
- Dried anchovies — 30 g
- Cheongyang chili pepper — 1 pc
- Soy sauce — 1 tsp
- Oligosaccharide syrup — 1 tsp
- Cooking oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp