Kkwari-Gochu Myeolchi Jorim: Korea’s Sweet and Savory Braised Peppers with Anchovies

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A close-up shot of Kkwari-Gochu Myeolchi Jorim, a Korean side dish featuring bright green shishito peppers and small dried anchovies, coated in a glossy, savory sauce.

kkwari-gochu myeolchi jorim (photo credit : easyn)

 If you’ve ever tasted a Korean home-cooked meal, chances are you’ve seen small dishes of flavorful side dishes, known as banchan, covering the table. Among them, one humble yet irresistible favorite is kkwari-gochu myeolchi jorim, a braised dish made with tender Korean shishito peppers and crispy anchovies.

Balancing sweet, salty, and slightly spicy flavors, this dish perfectly embodies what Korean cuisine does best: transforming simple ingredients into something memorable. Served with hot steamed rice, it’s a side dish that quickly disappears from the table.

What Is Kkwari-Gochu Myeolchi Jorim?

Kkwari-gochu myeolchi jorim is a braised side dish combining shishito peppers (kkwari-gochu in Korean) with dried anchovies (myeolchi). The peppers are tender yet slightly crunchy, while the anchovies add a savory depth and umami punch.

The dish is simmered in a light soy-based sauce with garlic, sugar, and sesame oil until the flavors blend together beautifully. The result is a glossy, flavorful dish that’s not only delicious but also nutritious, offering protein from anchovies and vitamins from peppers.

The Role of Banchan in Korean Cuisine

In Korean dining culture, rice is the centerpiece, and everything else—soups, stews, and side dishes—revolves around it. Banchan like kkwari-gochu myeolchi jorim play an important role in creating variety and balance.

This particular dish is loved because:

  • It’s quick and easy to make – ready in under 20 minutes.

  • It lasts well – perfect as a meal prep item that can be kept in the fridge for several days.

  • It balances flavors – the mild heat of peppers, the crunch of anchovies, and the sweet-savory glaze make it addictive.

  • It completes the table – alongside kimchi, pickles, and stir-fried veggies, it rounds out a traditional Korean meal.

The Star Ingredients: Peppers and Anchovies

  • Kkwari-gochu (Shishito peppers) – Unlike hot chili peppers, these are mild and slightly sweet, with only a gentle heat. Their wrinkled, thin skin absorbs sauces well, making them ideal for braising.

  • Myeolchi (Dried anchovies) – Commonly used in Korean cooking for stocks and side dishes. In this dish, they provide both flavor and texture, balancing the peppers’ freshness with a salty crunch.

Together, they create a dish that is both light and satisfying.

How to Make Kkwari-Gochu Myeolchi Jorim at Home

This dish is simple enough for beginners and requires only basic ingredients.

Ingredients (Serves 3–4)

  • 1 cup dried small anchovies

  • 2 cups shishito peppers (or similar mild green peppers)

  • 2 tbsp soy sauce

  • 1 tbsp sugar (or honey)

  • 1 tbsp rice syrup (optional for gloss)

  • 2 cloves garlic, minced

  • 1 tbsp sesame oil

  • 1 tbsp sesame seeds

  • ½ tbsp vegetable oil

Instructions

  1. Prepare anchovies: Lightly stir-fry the dried anchovies in a dry pan for 1–2 minutes to remove excess fishy flavor. Set aside.

  2. Cook peppers: Heat vegetable oil in a pan and stir-fry shishito peppers until slightly softened but still vibrant green.

  3. Make the sauce: Add soy sauce, sugar, garlic, and rice syrup (if using). Stir well.

  4. Combine: Return anchovies to the pan and toss everything together, letting the sauce coat evenly.

  5. Finish: Drizzle sesame oil and sprinkle sesame seeds before serving.

Serve warm or cold with rice.

Perfect Pairings

Kkwari-gochu myeolchi jorim is almost always eaten with plain rice, but it also pairs beautifully with:

  • Kimchi – balancing freshness with spice.

  • Doenjang jjigae (soybean paste stew) – a comforting pairing that feels like a complete meal.

  • Grilled fish or bulgogi – adding variety to a main dish-centered table.

Because it’s not overly spicy, even children and spice-sensitive eaters enjoy it, making it a family-friendly side dish.

Why This Dish Matters in Korean Homes

For many Koreans, kkwari-gochu myeolchi jorim is a nostalgic food. It reminds them of home-cooked meals lovingly prepared by mothers or grandmothers. It may not be flashy, but it holds a place of comfort on the table.

It also reflects an important philosophy in Korean cuisine: nothing needs to be complicated to be delicious. With just a handful of ingredients, you can create a side dish that feels complete and satisfying.

Final Thoughts

Kkwari-gochu myeolchi jorim may be simple, but it’s a dish that captures the heart of Korean everyday cooking. With its balance of sweet, savory, and mild spice, it proves that side dishes are just as important as the main course in Korean dining culture.

If you’re exploring Korean cuisine, don’t just stop at the famous dishes like kimchi or bulgogi—try humble gems like this braised pepper and anchovy dish. It’s a small taste of home that carries big flavors.

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