Spicy Anchovy and Pepper Relish
Spicy Anchovy and Pepper Relish
A Mouthwatering Relish to Revive Your Appetite! Anchovy and Gochu-Dajim with Cheongyang Peppers and Gochujang Sauce
This anchovy and pepper relish is a flavor explosion that will bring back your appetite in no time! Simply spoon it over rice or wrap it in seaweed for an irresistible bite. You’ll be asking for more rice before you know it! Try making this delicious relish easily at home.
Ingredients- 30 Cheongyang peppers
- 5 Red bell peppers
- 1 cup dried anchovies (medium size)
- 6 Tbsp anchovy sauce
- 4 Tbsp plum extract
- 2 Tbsp sesame oil
- 3 Tbsp toasted sesame seeds
- 1/2 cup water
Cooking Instructions
Step 1
First, wash the Cheongyang peppers and red bell peppers thoroughly under running water. Remove any stems and finely chop them. Chopping them by hand with a knife preserves their fresh flavor and prevents a raw taste. Using a food processor might make them too fine, affecting the texture.
Step 2
You can use medium-sized, small, or dried anchovies for this recipe. It’s important to remove the intestines to reduce any fishy smell. If there are intestines, remove them. Lightly toast the anchovies in a dry pan over low heat to remove any fishy odor, then finely chop them. If the anchovies are too large, they might affect the texture, so chop them to a suitable size.
Step 3
Now, let’s start stir-frying. Heat a pan over medium heat, add a little cooking oil, and add the chopped Cheongyang peppers. Stir-fry for about 3 minutes. Stir-frying the peppers first enhances their spicy aroma and softens their heat, making them more palatable. Make sure to cook over medium-low heat to prevent burning.
Step 4
Once the Cheongyang peppers are slightly softened, pour in 1/2 cup of water. Then, add 6 tablespoons of anchovy sauce and 4 tablespoons of plum extract in that order. The anchovy sauce adds umami, while the plum extract provides sweetness and a glossy finish, balancing the overall flavor.
Step 5
When the sauce begins to simmer, add the chopped red bell peppers and the chopped anchovies. Stir-fry everything together for another moment until well combined. The red bell peppers add a beautiful color, and the anchovies contribute to the rich flavor. Continue to stir-fry for about 2-3 more minutes.
Step 6
Once the liquid has reduced to a thick consistency and all ingredients are well cooked, turn off the heat. Stir in 2 tablespoons of sesame oil and 3 tablespoons of toasted sesame seeds. The sesame oil and seeds add a nutty aroma that elevates the relish’s taste. Let it cool completely, then store it in an airtight container in the refrigerator. This anchovy and pepper relish is perfect as a side dish for rice or to enjoy with seaweed wraps. Enjoy your delicious homemade relish!
