Spicy and Sweet Anchovy and Pepper Paste (Side Dish)
How to Make Spicy and Sweet Anchovy and Pepper Paste for Summer
Now that the summer heat is finally breaking after the start of autumn and the hottest days of summer have passed, the wind feels a bit cooler. It seems like cooler weather is on its way. I decided to recreate a dish I made a while ago: ‘Anchovy and Pepper Paste’. This dish, made with a mix of readily available chili peppers like Korean green chili peppers (kkori peppers) and regular chili peppers, is incredibly addictive. You’ll find yourself reaching for it again and again. It’s delicious mixed with rice or served as a flavorful condiment alongside grilled meats. I didn’t appreciate this flavor initially, but after trying it once, I couldn’t stop thinking about it. Today, I’m excited to share how to make this perfect summer side dish and staple pantry item, ‘Anchovy and Pepper Paste’.
Main Ingredients- 800g Peppers (Korean green chili peppers, Cheongyang peppers, or a mix, to your preference)
- 400g Anchovies (small dried anchovies or anchovies for stir-frying)
Seasoning & Other Ingredients- 2 Tbsp Soy Sauce for soup (Guk-ganjang)
- 3 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1.5 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Tuna Extract (Chamchi Aek)
- 1.5 cups Dashi Stock or Water
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Soy Sauce for soup (Guk-ganjang)
- 3 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1.5 Tbsp Minced Garlic
- 2 Tbsp Sugar
- 3 Tbsp Cooking Wine (Mirin)
- 2 Tbsp Tuna Extract (Chamchi Aek)
- 1.5 cups Dashi Stock or Water
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the peppers thoroughly and remove the stems. Prepare the anchovies by removing their heads and guts if using larger ones, or use small dried anchovies as they are. Removing the heads and guts from larger anchovies will result in a cleaner taste.
Step 2
To remove any fishy odor and enhance the nutty flavor, dry-roast the anchovies in a pan over low heat until lightly fragrant, being careful not to burn them. Once roasted, sift them through a fine-mesh sieve to remove any crumbs and let them cool slightly.
Step 3
While finely chopping the peppers with a knife is an option, it can be quite tedious, especially during the hot summer months. Here’s a more convenient method.
Step 4
Utilize a vegetable chopper, hand blender, or food processor to mince the peppers. This method is much easier and faster, saving you both time and effort.
Step 5
Place the roasted anchovies into the vegetable chopper and pulse until coarsely ground. Add the ground anchovies and the prepared peppers to a heated pan. Stir-fry over high heat briefly. Once the peppers are somewhat softened, pour in 1.5 cups of dashi stock or water and bring to a simmer over medium-low heat. Using dashi stock will add a deeper umami flavor.
Step 6
Once the liquid starts to boil, add 2 Tbsp of soy sauce for soup and 3 Tbsp of anchovy sauce for a savory boost. Stir in 1.5 Tbsp of minced garlic to add aromatic depth.
Step 7
Next, add 3 Tbsp of cooking wine (mirin), 2 Tbsp of sugar, and 2 Tbsp of tuna extract. Stir well and continue to simmer over medium-low heat, allowing the sauce to reduce until it becomes slightly thick and coats the ingredients. Stir occasionally to prevent sticking.
Step 8
Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for a nutty aroma and sprinkle 1 Tbsp of toasted sesame seeds. Your delicious Anchovy and Pepper Paste is now ready!
Step 9
If you enjoy a spicier kick, increase the proportion of Cheongyang peppers for a sharp and fiery flavor. Nowadays, some Korean green chili peppers (kkori peppers) are also quite spicy. Mixing kkori peppers, Cheongyang peppers, and red chili peppers creates a complex flavor profile that is spicy, pungent, and subtly sweet. Served over warm rice and mixed in, it’s so good you might find yourself wanting more than one bowl!
Step 10
When you lack appetite or feel like other side dishes are lacking, this spicy and sweet Anchovy and Pepper Paste will revive your taste buds. It’s the perfect summer staple side dish, so be sure to give it a try!
