Spicy Red Pepper and Soybean Paste Stir-Fry: The Ultimate Rice Thief!
Spicy Red Pepper and Soybean Paste Stir-Fry: The Ultimate Rice Thief!
#PepperRecipe #SoybeanPasteStirFry #AnchovyPerillaSeeds #SpicySauce #RiceThiefDish
Inspired by a special recipe from the Korean TV show ‘The Korean Table’, this dish transforms spicy peppers from your garden into a culinary delight! We’re introducing ‘Gochu Doenjang Jijimi’, a stir-fry featuring the savory depth of soybean paste (doenjang) and fermented soybean paste (tojang), complemented by the rich flavor of small dried anchovies and the nutty crunch of perilla seeds. The inherent pungency of the soybean pastes is beautifully balanced with a touch of honey, creating a universally appealing side dish that’s guaranteed to make you crave more rice. This spicy and savory stir-fry is incredibly versatile: use it as a flavorful sauce for seasoned vegetables, a delicious filling for rice balls, or even a unique addition to your kimbap for a nutty, spicy twist that rivals ‘jjinddae’ kimbap (spicy roll). Prepare to discover a flavor sensation that will have you reaching for bowl after bowl of rice!
Main Ingredients- 6 Red peppers
- 10 Cheongyang (Korean hot) peppers
- 5 Other spicy peppers (e.g., Shishito or similar)
- 150g Small dried anchovies for stir-frying
- 2 Tbsp Soybean paste (Doenjang)
- 2 Tbsp Fermented soybean paste (Tojang, or use more Doenjang if unavailable)
- 3 Tbsp Honey
- 1 cup (approx. 200ml) Natural seafood broth
- 50g Whole perilla seeds
Cooking Instructions
Step 1
First, wash the red peppers, Cheongyang peppers, and any other spicy peppers thoroughly and finely chop them. Heat a pan over medium-low heat, then add the chopped peppers without any oil. Stir-fry them until they begin to soften. This dry-roasting process, known as ‘jijim’, is crucial for removing moisture and concentrating the pepper’s flavor. If you’re using frozen peppers, this step also helps to thaw them and release excess water, leading to a better texture. Even with fresh peppers, a brief stir-fry helps evaporate moisture, enhancing the taste.
Step 2
Once the peppers have softened and lost some moisture, add the soybean paste (doenjang), fermented soybean paste (tojang), small dried anchovies, and honey to the pan. Stir well to combine all the ingredients and continue to stir-fry. If you don’t have tojang, using only doenjang will still yield delicious results. If the mixture becomes too dry during cooking, pour in about 1 cup of the seafood broth and let it simmer, allowing the ingredients to cook and meld together.
Step 3
Finally, add the whole perilla seeds for a nutty flavor and delightful crunchy texture. Stir them in and cook for another minute. Taste the mixture. If it’s not salty enough, you can add a little more soy sauce or soybean paste to adjust the seasoning. If it’s too spicy for your liking, a bit more broth or honey can be added to mellow out the heat. Adjust the flavors to your preference to create the perfect Gochu Doenjang Jijimi.
Step 4
Voila! Your ‘Gochu Doenjang Jijimi’ is ready, boasting the savory umami from the anchovies and the satisfying crunch of the perilla seeds. This is truly a dish that will make you want to eat more rice! Simply mix it with a bowl of hot white rice for a fantastic meal on its own. You can also use this delicious stir-fry as a filling for homemade rice balls, or wrap it in steamed perilla leaves or cabbage for a flavorful ‘ssambap’ (wrap meal). It’s an incredibly versatile side dish that enhances any meal.
Step 5
Let’s prepare some wonderful wraps to accompany the Gochu Doenjang Jijimi. Steamed perilla leaves or cabbage wraps are a perfect match, beautifully complementing the rich flavors of the stir-fry. To prepare the perilla leaves, place them in a steamer basket over boiling water and steam for about 5 minutes, or until tender and pliable. Cabbage can also be steamed similarly or briefly microwaved until soft and easy to wrap.
Step 6
Now, enjoy your hearty meal featuring the Gochu Doenjang Jijimi, a steaming bowl of white rice, and fresh perilla leaf wraps. This combination alone is a delicious ‘ssambap’ that will have you finishing your rice in no time. Cabbage wraps are also a great pairing, their natural sweetness harmonizing wonderfully with the stir-fry. Even without rice, dipping fresh cabbage into the Gochu Doenjang Jijimi is a delightful experience. Enjoy the rich flavors and varied textures!
