Rice-Stealing! Spicy & Sweet Anchovy-Chili Paste
Rice-Stealing! Spicy & Sweet Anchovy-Chili Paste
How to Make Anchovy-Chili Paste that Revives Your Appetite (Braised Anchovies and Peppers, Chili Paste Recipe, Kim Jin Ok’s Cooking)
Hello! This is Kim Jin Ok. Today, I’m sharing how to make Anchovy-Chili Paste, a side dish that’s so delicious, it’ll make you want to eat two bowls of rice! It’s especially wonderful to make when you lose your appetite during the summer. I recently bought some Cheongyang peppers on sale at a supermarket I frequent and made this dish. My whole family finished the entire rice cooker! It’s a perfect side dish with a harmonious blend of spicy and sweet flavors. The recipe is simple, but the taste is guaranteed. If you enjoy spicy food, you must try this!
**Ingredients (using a rice spoon for measurement):**
– Cheongyang peppers: 400g
– Korean green chili peppers (Oi-mat gochu): 100g
– Dried anchovies for broth: 40g (weight after removing heads and guts)
– Minced garlic: 1 Tbsp
– Cooking oil: 3 Tbsp
– Korean soy sauce (Guk-ganjang): 2 Tbsp
– Fish sauce (Myeolchi aekjeot): 2 Tbsp
– Oligosaccharide: 2 Tbsp
– Water: 100ml
– Sesame oil (for finishing)
– Toasted sesame seeds (for finishing)
***
**Tips:**
– The weight of the Cheongyang peppers and Korean green chili peppers is after removing the stems.
– If you are sensitive to spicy food, you can reduce the proportion of Cheongyang peppers and use more Korean green chili peppers or other less spicy varieties. The spiciness will reduce somewhat during cooking, so you can enjoy it without it being overly hot.
Main Ingredients- Cheongyang peppers 400g
- Korean green chili peppers (Oi-mat gochu) 100g
- Dried anchovies for broth 40g (heads and guts removed)
- Minced garlic 1 Tbsp
- Cooking oil 3 Tbsp
- Korean soy sauce (Guk-ganjang) 2 Tbsp
- Fish sauce (Myeolchi aekjeot) 2 Tbsp
- Oligosaccharide 2 Tbsp
- Water 100ml
- Sesame oil (for finishing)
- Toasted sesame seeds (for finishing)
Cooking Instructions
Step 1
1. Clean the dried anchovies by removing their fins, heads, and guts. Cut them in half and measure out 40g. Place the anchovies in a dry pan over low heat and toast for about 1 minute to remove any fishy smell. This process enhances their savory flavor while eliminating any unpleasant odor.
Step 2
2. Once toasted, transfer the anchovies to a wide plate and let them cool completely. When cool, use your hands to break them into small, bite-sized pieces. It’s best to leave them slightly chunky for a better texture rather than crushing them into a fine powder.
Step 3
3. Wash the Cheongyang peppers and Korean green chili peppers thoroughly under running water and remove their stems. Then, finely mince them using a knife. While a mandoline slicer can be used, chopping by hand preserves the peppers’ crisp texture, making the final dish more enjoyable. Taking the extra time to chop them carefully will greatly enhance the flavor of the paste.
Step 4
4. Now, let’s start cooking. Add 3 Tbsp of cooking oil and 1 Tbsp of minced garlic to a pan over medium heat. Once the garlic becomes fragrant, add the minced peppers and stir-fry for about 1 minute, until the peppers turn a vibrant green and soften slightly. Be careful not to overcook them, as this will diminish their crispness.
Next, add 100ml of water, 2 Tbsp of Korean soy sauce, 2 Tbsp of fish sauce, and 2 Tbsp of oligosaccharide. Stir well to combine the ingredients. Once the mixture comes to a boil, add all the toasted anchovies. Stir gently once more, and when it re-boils, reduce the heat to low. Simmer for about 5 minutes, or until the sauce has reduced to a thick, glaze-like consistency. Finally, turn off the heat and finish by drizzling with sesame oil and sprinkling toasted sesame seeds. Your delicious Anchovy-Chili Paste is ready!
