Fiery & Spicy Cheongyang Pepper Paste
How to Make Addictively Spicy Cheongyang Pepper Paste with Autumn Garden Peppers
Enjoy a deliciously spicy Cheongyang pepper paste made with fresh peppers harvested from your autumn garden! It’s a fantastic way to use up extra peppers. This paste is perfect for a quick and satisfying meal – simply serve over hot rice with a drizzle of sesame oil for an instant mood-lifter that melts away stress. You can also add a spoonful to stir-fries or stews to enhance their flavor profile. Here’s the recipe!
The Heart of Spice: Main Ingredients
- 400g fresh Cheongyang peppers
- 100g anchovies for broth (for depth of flavor)
Golden Ratio: Seasoning Ingredients
- 2 Tbsp avocado oil (for a rich base)
- 1 Tbsp minced garlic (for aromatic punch)
- 1 Tbsp doenjang (fermented soybean paste) (for umami depth)
- 1 Tbsp soup soy sauce (for clean saltiness)
- 1 Tbsp tuna extract (for extra savory notes)
- 100ml water (to help combine and simmer)
- 1 Tbsp sesame seeds (for garnish and nutty flavor)
- 2 Tbsp avocado oil (for a rich base)
- 1 Tbsp minced garlic (for aromatic punch)
- 1 Tbsp doenjang (fermented soybean paste) (for umami depth)
- 1 Tbsp soup soy sauce (for clean saltiness)
- 1 Tbsp tuna extract (for extra savory notes)
- 100ml water (to help combine and simmer)
- 1 Tbsp sesame seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
First, let’s thoroughly wash the Cheongyang peppers. Fill a bowl with plenty of water and add 1-2 tablespoons of vinegar. Submerge the peppers for about 10 minutes; this helps effectively remove pesticides and impurities. After soaking, rinse them 2-3 times under running water and drain well. You might be surprised by how much dirt comes off, so thorough washing is key.
Step 2
Once cleaned, trim the stems off the 400g of Cheongyang peppers and finely mince them. You can adjust the coarseness to your preference, but for a paste-like consistency, aim for a very fine mince. You can use a knife or a food processor for this step.
Step 3
Next, we prepare the anchovies, which are key to the umami depth. Remove the heads and guts from the anchovies – this is important to prevent a fishy taste. Place the cleaned anchovies in a microwave-safe bowl and microwave for 2 minutes. This process removes moisture and reduces the fishy odor, while also helping them become crispier when sautéed later.
Step 4
After microwaving for 2 minutes to dry them out, place the anchovies on a cutting board and finely chop them with a knife. You can chop them very finely if you want a smoother texture, or slightly coarser if you prefer some crunch. Chopping them to a uniform size will help the flavors meld together beautifully.
Step 5
Now, let’s start sautéing. Heat a frying pan over medium heat and add 2 tablespoons of avocado oil. Once the oil is warm, add 1 tablespoon of minced garlic and sauté for about 30 seconds to 1 minute, until the garlic becomes fragrant and lightly golden brown. Sautéing the garlic first significantly enhances its aroma. Be careful not to burn it.
Step 6
Once the minced garlic is nicely browned, add the minced Cheongyang peppers and sauté them together. You’ll immediately notice the distinctive spicy aroma of the peppers. Sauté them just until they soften slightly; overcooking can dull their vibrant color and texture.
Step 7
After the peppers have sautéed a bit, add the chopped anchovies and stir-fry them with the peppers. Cook them together so the savory flavor of the anchovies infuses into the mixture without becoming too hard.
Step 8
When the peppers and anchovies are well combined, it’s time to add all the seasoning ingredients. Add 1 tablespoon of doenjang, 1 tablespoon of soup soy sauce, and 1 tablespoon of tuna extract. Pour in 100ml of water. Reduce the heat to medium-low to prevent burning. Stir gently and continuously as the mixture simmers and the flavors meld together, creating a harmonious blend of the doenjang’s earthiness, the soy sauce and tuna extract’s savoriness, and the peppers’ heat.
Step 9
The final step is to reduce the moisture in the pepper paste. Continue to simmer over low heat, stirring occasionally, until the sauce thickens and the ingredients become drier and more cohesive. Reducing the moisture thoroughly will help preserve the paste for longer. Cook until you reach your desired consistency.
Step 10
Voila! Your vibrant and fiery Cheongyang pepper paste is ready. Sprinkle 1 tablespoon of sesame seeds over the top for an extra nutty aroma and appealing finish. The beautiful colors and spicy scent are sure to whet your appetite.
Step 11
Serving this homemade Cheongyang pepper paste over a bowl of warm rice with a drizzle of sesame oil is pure bliss! It’s the perfect way to relieve stress with its satisfyingly spicy and savory flavor. This paste is a true ‘rice thief’ – it makes you want to eat more rice! It’s a fantastic condiment for everyday meals or a special treat.
