Anchovy and Chili Relish: Spicy & Sweet Rice Thief Side Dish
Anchovy and Chili Relish: Spicy & Sweet Rice Thief Side Dish
Spicy Anchovy and Chili Relish Made with Homegrown Cheongyang Peppers! A Rice-Loving Side Dish Recipe That Will Make You Finish Your Rice Bowl in No Time
Make a delicious anchovy and chili relish using the abundant Cheongyang peppers harvested from your garden! Anchovies are essential for a truly authentic relish, and any kind will do when finely chopped and added. I personally prefer a mix of small anchovies and tiny shrimp, and I happened to find a product sold mixed together, which I used. This side dish is said to be a specialty primarily enjoyed in the coastal regions of Gyeongsangnam-do. Just thinking about it makes your mouth water, and it’s such a fantastic ‘rice thief’ that you can easily finish a whole bowl of rice with just this relish, without needing any other side dishes. However, be mindful that the sharp spiciness can leave your mouth and insides feeling quite tingly.
Main Ingredients- 50 Cheongyang peppers
- 2 cups small dried anchovies (fried or raw)
Seasoning Ingredients- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup fish sauce (Kkanari brand)
- 1/2 cup cooking oil
- 1 cup water
- 1/2 cup soy sauce
- 1/2 cup fish sauce (Kkanari brand)
- 1/2 cup cooking oil
Cooking Instructions
Step 1
First, wash the Cheongyang peppers, remove the stems, and then finely mince them with a knife or process them until finely ground using a food processor or blender. Prepare the anchovies by removing any small bones or impurities. Heat a generous amount of cooking oil in a wide pot. Add the prepared minced chili peppers and anchovies. Then, pour in 1 cup of water, 1/2 cup of soy sauce, and 1/2 cup of fish sauce, ensuring the seasonings are well combined with the ingredients.
Step 2
Now, begin cooking over high heat. Initially, there will be a lot of liquid, so keep stirring as it boils down until the liquid becomes thick and reduced. Once the liquid starts to thicken noticeably, reduce the heat to medium. Continue to stir-fry and reduce the mixture, being careful not to let it burn. Cook until the anchovies and peppers become slightly chewy and well-integrated. This process allows the flavors to deepen significantly.
Step 3
Serve the finished anchovy and chili relish immediately over warm rice for a fantastic flavor experience. It can also be used as an excellent seasoning paste to add depth and umami to stews or soups. Stored in the refrigerator, it keeps well for a considerable time, making it a very useful side dish.
