Step 1

Try to buy good quality dried anchovies (마른 멸치 maleun myulchi or myeolchi). They should not be too dry (it should still be somewhat soft and not hard). If the anchovies are really dry it means it's too old. The best way to judge the quality is to taste them - they should be still soft, chewy and taste not too salty but meaty and even a bit sweet. See my post for more info and pics on best kind of myeolchi to use.

Step 2

Prepare the glaze - in a bowl, add soy sauce, sugar, sake, water, and sesame seeds. Set aside. Cut shishito peppers into bite size pieces.

Step 3

On medium high heat and brown ginger in oil (2 min or so) until brown. The essence of ginger will get infused into the oil which will take away any fishy smell from the anchovies.

Step 4

Add dried anchovies and sliced peppers to the hot ginger oil and saute for 3-4 minutes until they are slightly browned. This step is very important. Make sure you sauté enough until the anchovies are well browned before going to the next step.

Step 5

Lower heat and add soy sauce glaze to pan. Stir for about 2 min. until anchovies are evenly glazed with the sauce. Drizzle maple syrup and stir for another 1 - 2 min until anchovies are well coated and has a sheen to them. Turn off heat. Finish by drizzling some sesame oil.