Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy
Sangchu Ssam with Burrata, Kkwarigochu, Myulchi Bokkeum
상추쌈과 부라타 치즈, 꽈리고추, 멸치 볶음
Enamored with the Korean side dish, myulchi bokkeum, I set out to create a hand-held appetizer for our next dinner party.
Myulchi bokkeum (stir-fried anchovy) is positively addicting. Tiny crisp anchovies are tossed in a sweet, sticky, garlicky sauce. Kkwarigochu (shishito peppers) are blistered in a hot pan with a bit of oil. Kkwarigochu are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. Every once in a while, though, you’ll come across a hot one! Beware…
Anchovies with peppers is a classic Korean banchan (side-dish). Burrata, a heavenly fresh mozzarella that is stuffed with a mixture of shreds of cheese and heavy cream. Pair them together in a lettuce wrap for a bite of fusion paradise. The textures of butter lettuce and soft cheese are contrasted by the crunchy anchovies. Savory salty flavors are balanced by sweet and creamy notes in a delightful little package. It’s sure to be a hit!
Lettuce Wraps with Burrata, Shishito Pepper, Stir-Fried Anchovy Recipe
In a wok or deep pan, heat 2 t. grapeseed oil. Add kkwarigochu and toss until the skins are blistered. Cut off the stems and set aside.
- 1 c. small dried anchovy
- 2 t. grapeseed oil
Heat oil in a medium sauté pan, add anchovy. Toss until crisp and golden brown, about 4 minutes.
- 1 T. soy sauce
- 2 T. mirin
- 2 T. water
- 1 t. sugar
- 1 t. minced garlic
Boil ingredients in a sauté pan until slightly syrupy. Add the crispy anchovies and toss to coat.
Arrange butter lettuce leaves on a serving dish. Place a bite-sized piece of burrata on each leaf. Add one or two peppers depending on size. Top with a spoonful of stir-fried anchovies.
Fold the lettuce into a wrap and enjoy a flavor & texture explosion.
Many thanks to my friend Yuna for helping with the translations!
This one’s for you!