Anchovy Gochujang Paste
Spicy and Sweet Anchovy Gochujang Paste Recipe: A Summer Rice Stealer!
Introducing ‘Anchovy Gochujang Paste,’ the ultimate summer rice thief, made with an abundant harvest of Cheongyang peppers from the garden and fresh anchovies. When your appetite wanes in the sweltering heat, this spicy and sweet paste will have you devouring two bowls of rice without any other side dishes! Make it a star side dish filled with heartfelt effort to capture everyone’s taste buds!
Main Ingredients
- 1 bowl of Cheongyang peppers (approx. 10-15 peppers)
- 1 bowl of dried anchovies (approx. 100g)
Seasoning Sauce
- 1/2 cup water (100ml)
- 4 Tbsp soy sauce for soup (60ml)
- 1 Tbsp minced garlic (15g)
- 3 Tbsp anchovy sauce (45ml)
- 3 Tbsp perilla oil (45ml)
- 3 Tbsp oligosaccharide (45ml)
- 1 Tbsp toasted sesame seeds (10g)
- 1/2 cup water (100ml)
- 4 Tbsp soy sauce for soup (60ml)
- 1 Tbsp minced garlic (15g)
- 3 Tbsp anchovy sauce (45ml)
- 3 Tbsp perilla oil (45ml)
- 3 Tbsp oligosaccharide (45ml)
- 1 Tbsp toasted sesame seeds (10g)
Cooking Instructions
Step 1
First, let’s start by preparing the main ingredient for our Anchovy Gochujang Paste: the dried anchovies.
Step 2
Preparing anchovies is a great way to pass the time. Lay down some newspaper, sit comfortably, and watch TV while you do it – time will fly!
Step 3
The preparation is simple. Gently split the anchovies along their backs, then carefully remove the heads, the hard belly part, and the guts. These can cause a fishy smell.
Step 4
Thanks to the generous amount of dried anchovies my in-laws sent, I feel quite prosperous! This means I can make plenty of delicious Anchovy Gochujang Paste.
Step 5
Here we have fresh dried anchovies and vibrant Cheongyang peppers just picked from the garden.
Step 6
Now, it’s time to prepare the delicious seasoning sauce that will determine the flavor of our Anchovy Gochujang Paste.
Step 7
Place the prepared dried anchovies in a dry, preheated pan. Stir-fry over high heat for about 3 minutes to eliminate any fishy odor. This method preserves the anchovies’ savory flavor while removing the unpleasant smell.
Step 8
After stir-frying, place the anchovies in a fine-mesh sieve and gently shake off any powder or residual impurities.
Step 9
The anchovies, now free of fishiness, should be finely chopped using scissors or a knife. You don’t need to mince them too finely.
Step 10
Next, we’ll prepare the Cheongyang peppers harvested from the garden. First, cut them in half lengthwise and remove the seeds. At this stage, due to the spiciness of the peppers, your hands might sting. Therefore, it is crucial to wear cooking gloves! (Safety first!)
Step 11
Once the seeds are removed, cut the Cheongyang peppers in half again, then mince them finely. This step requires a bit of effort, but the more carefully you mince them, the more delicious your Anchovy Gochujang Paste will be.
Step 12
With all the ingredients prepared with such care, this Anchovy Gochujang Paste will be a fantastic side dish that will make your mouth water just by looking at it.
Step 13
When mincing the peppers, I highly recommend turning on your kitchen exhaust fan. You might find yourself tearing up or getting a runny nose from the spicy fumes! (Laughs)
Step 14
Now, it’s time to combine and cook all the ingredients. In a wide pan, add the finely chopped anchovies, minced Cheongyang peppers, 1/2 cup water, 4 Tbsp soy sauce for soup, 1 Tbsp minced garlic, 3 Tbsp anchovy sauce, and 3 Tbsp oligosaccharide. Begin stir-frying over high heat.
Step 15
Simmer over high heat for about 5 minutes until the ingredients are well combined and the sauce has thickened slightly. The fragrant aroma of sweet and savory flavors simmering will make your mouth water.
Step 16
Reduce the heat to medium, add 3 Tbsp of perilla oil and 1 Tbsp of toasted sesame seeds, stir-fry briefly, then turn off the heat. This completes your spicy and sweet ‘Anchovy Gochujang Paste’ or ‘Gochu Yangnyeom Bibimjang’! While the preparation takes time, the actual cooking process takes less than 10 minutes.
Step 17
This is our household’s summer rice thief, Anchovy Gochujang Paste. It’s a special side dish that we make every summer without fail. Even my husband, who loses his appetite in the heat, devours two bowls of rice with just this paste. Served over warm white rice and mixed in, it’s absolutely delicious!
