Anchovy and Chili Paste Stir-fry (Gochu Dajaeji/Gochu Dajimmul)
The Ultimate Rice-Thief Anchovy and Chili Paste Stir-fry: Golden Ratio Recipe
Introducing the best-ever anchovy and chili paste stir-fry, made with a golden ratio that has proven to be the most delicious after many attempts! This spicy and savory condiment is perfect as a side dish for rice, making you finish a bowl even when you don’t have much appetite. We’ll share the secret to making this flavorful chili paste without stir-frying the peppers or using small anchovies, ensuring a clean taste without any fishy odor!
Main Ingredients- 10 Cheongyang chili peppers
- 10 Green chili peppers
- 1/3 Bowl dried anchovies (with guts and heads removed)
Seasoning (Tablespoon Measurement)- 1 Tbsp minced garlic
- 2 Tbsp Korean soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (Aekjeot)
- 1 Tbsp sugar
- 1 Tbsp perilla oil
- 100ml water
- 1 Tbsp minced garlic
- 2 Tbsp Korean soy sauce (Guk-ganjang)
- 2 Tbsp fish sauce (Aekjeot)
- 1 Tbsp sugar
- 1 Tbsp perilla oil
- 100ml water
Cooking Instructions
Step 1
First, prepare the 10 Cheongyang chili peppers and 10 green chili peppers. Wash them thoroughly under running water while the stems are still attached. Then, drain them completely in a sieve, and carefully remove the stems.
Step 2
Next, let’s prepare the dried anchovies. Take about 1/3 bowl of dried anchovies (make sure the guts and heads are removed) and spread them on a wide plate. Wiping them with a damp cloth is an optional but good step. Place the anchovies in the microwave and heat for about 30 seconds. Once heated, let them cool down for a moment. This method is a simple way to remove any fishy smell from the anchovies and any residual odors from your refrigerator, much easier than stir-frying them in a dry pan.
Step 3
Now it’s time to chop the anchovies and peppers. If you have a food processor or chopper, it makes this step very easy. However, if you’re chopping them by hand with a knife, it’s crucial to wear thick kitchen gloves. This will protect your hands from getting cold or injured while chopping.
Step 4
What’s the ideal texture for chopping? Aim for a fine chop, but not so fine that the ingredients turn into a paste. You want some texture remaining so you can still identify the chili and anchovy pieces. The consistency shown in the picture is about right – finely chopped but with some distinct pieces.
Step 5
After chopping the chili peppers, chop the anchovies as well to a similar size. Once both the chopped peppers and anchovies are ready, transfer them all into a deep-bottomed pot.
Step 6
Now, let’s add the seasoning ingredients and mix them. To the chopped mixture, add 1 tablespoon of sugar, 2 tablespoons of Korean soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of minced garlic, and 100ml (about half a cup) of water. Stir everything together until well combined. Once the seasoning is mixed, place the pot on the stove over medium heat, keeping the lid open.
Step 7
As the mixture begins to heat up and simmer, you might notice the anchovy aroma. Let this cook off for a bit. Once the liquid starts to reduce slightly, cover the pot with a lid and let it simmer gently for about 5 to 6 minutes. Cooking over medium-low heat will prevent it from burning and allow the flavors to meld beautifully.
Step 8
After about 5 to 6 minutes, check if the liquid has reduced to a desirable level, leaving just a small amount at the bottom. Taste it, and if it’s not salty enough, add a little more Korean soy sauce or fish sauce to adjust to your preference. Once the seasoning is perfect, turn off the heat. Finish by stirring in 1 tablespoon of perilla oil and a sprinkle of toasted sesame seeds for a final touch of flavor and aroma.
Step 9
The finished anchovy and chili paste stir-fry isn’t just spicy; it has a clean yet deep savory flavor that clings wonderfully to your rice. It’s a healthy and satisfying taste that won’t upset your stomach and leaves your mouth feeling refreshed.
Step 10
This anchovy and chili paste stir-fry is incredibly versatile! Simply spoon it over warm rice and mix – you’ll find yourself eating two bowls in no time. Wrap it in dried seaweed for a perfect rice thief experience, or roll it up inside a kimbap for a quick and easy anchovy kimbap. It’s also a great topping for 잔치국수 (Janchi-guksu – Korean banquet noodles) or 칼국수 (Kalguksu – Knife-cut noodles). Add a spoonful to your doenjang jjigae (fermented soybean paste stew) for an extra depth of flavor. But the most fantastic pairing? It’s with grilled pork belly! Try placing a bit of this stir-fry on top of your samgyeopsal. It cuts through the richness and adds incredible flavor – you won’t even miss the wasabi!
