Spicy and Sweet Anchovy Gochujang Glaze
The Ultimate Rice Thief! Anchovy Gochujang Glaze Recipe to Boost Your Appetite
If you love spicy food, you’ll absolutely fall in love with this! You won’t need any other side dishes; just mix this Anchovy Gochujang Glaze with hot rice and you’ll finish a whole bowl in no time. It’s a magical side dish that will bring back your lost appetite.
Main Ingredients- 12 Cheongyang peppers (adjust based on spice preference)
- 1 generous handful of cleaned dried anchovies (approx. 50g, guts and heads removed)
Seasoning Ingredients- 2.5 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup, adjust sweetness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Fish Sauce (for umami boost!)
- 3 Tbsp Perilla Oil (adds nuttiness and flavor)
- 2 Tbsp Cooking Wine (Mirin) (removes fishy smell & balances flavor)
- A pinch of Sesame Seeds (for garnish)
- 2.5 Tbsp Soy Sauce
- 2 Tbsp Oligodang (Korean oligosaccharide syrup, adjust sweetness)
- 1 Tbsp Minced Garlic
- 1 Tbsp Anchovy Fish Sauce (for umami boost!)
- 3 Tbsp Perilla Oil (adds nuttiness and flavor)
- 2 Tbsp Cooking Wine (Mirin) (removes fishy smell & balances flavor)
- A pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the dried anchovies. Carefully remove the heads, tough guts, and hard bones from the anchovies. Finely mince the cleaned anchovies using a food processor (chopper). It’s best to chop them so there’s still a slight texture, rather than making a fine paste.
Step 2
Remove the stems from the Cheongyang peppers, wash them thoroughly under running water, and pat them dry. Make four deep slits lengthwise on each pepper, stopping just before the tip. This will help the seasoning penetrate deeply into the peppers, making them more flavorful.
Step 3
Chop the slit Cheongyang peppers into bite-sized pieces. Larger pieces offer a satisfying chew, while thinner slices blend well with the sauce for a softer texture. Chop according to your preference.
Step 4
Now, let’s start making the glaze. In a wide pan or wok, combine the minced anchovies and chopped Cheongyang peppers. Add 2.5 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp minced garlic, 2 Tbsp oligodang, and 2 Tbsp perilla oil. Stir everything gently over **low heat** to coat the ingredients evenly with the sauce, ensuring it doesn’t burn.
Step 5
Once the ingredients are well coated with the sauce, carefully pour in 200ml of water. After adding the water, slightly increase the heat to medium.
Step 6
Now, let the ingredients simmer and reduce in the sauce over medium heat. Gently shake the pan or stir occasionally with a spatula to prevent sticking to the bottom. Simmer for about 5-7 minutes, or until the sauce thickens and the ingredients become glossy. If there’s too much liquid, continue simmering; if it becomes too dry, you can add a very small amount of water.
Step 7
Just before turning off the heat, drizzle the remaining 1 Tbsp of perilla oil around the edges of the pan. The nutty aroma of the perilla oil will enhance the overall flavor.
Step 8
Sprinkle sesame seeds generously over the finished Anchovy Gochujang Glaze for garnish. Give it a light stir with chopsticks or a spatula, and your delicious Anchovy Gochujang Glaze is ready! Enjoy it with a warm bowl of rice!
