Cheonggukjang Anchovy Fried Rice: A Perfect Blend of Savory and Chewy Textures
Cheonggukjang Anchovy Fried Rice
Experience a delightful fried rice infused with the rich, savory notes of cheonggukjang (fermented soybean paste) and the satisfying crunch of dried anchovies. This dish offers a wonderful combination of flavors and a pleasant chewy texture.
Main Ingredients- 1 cup dried baby anchovies
- 1/2 onion
- 1/4 bell pepper
- 1 Korean chili pepper (optional, for spice)
- 2 bowls cooked rice
Seasoning & Stir-fry Ingredients- 200g cheonggukjang
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp mixed nuts (e.g., walnuts, almonds)
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 50ml water or anchovy broth
- 2 Tbsp grapeseed oil or cooking oil
- 1 Tbsp pomegranate enzyme (can substitute with corn syrup or honey)
- 200g cheonggukjang
- 1 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp mixed nuts (e.g., walnuts, almonds)
- 1 Tbsp sesame oil
- 1/2 Tbsp minced garlic
- 50ml water or anchovy broth
- 2 Tbsp grapeseed oil or cooking oil
- 1 Tbsp pomegranate enzyme (can substitute with corn syrup or honey)
Cooking Instructions
Step 1
First, let’s prepare the cheonggukjang seasoning for the fried rice. Heat 2 Tbsp of grapeseed oil in a pan over medium heat. Add 1/2 Tbsp of minced garlic and sauté until fragrant. Then, add 1 Tbsp of doenjang and 1 Tbsp of gochujang, stir-frying together for about 1 minute to bring out their savory flavors.
Step 2
To the sautéed doenjang and gochujang, add 200g of cheonggukjang. Break it up with your spatula and stir-fry until well combined. As the savory aroma of cheonggukjang emerges, add 1 Tbsp of pomegranate enzyme (or corn syrup/honey) and 25ml of water (or broth). Cook until the liquid has reduced slightly. Then, add the remaining 25ml of water and continue to stir-fry, allowing the flavors to meld together.
Step 3
Once the seasoning is well incorporated, stir in 2 Tbsp of mixed nuts. Finish with 1 Tbsp of sesame oil for a nutty aroma and then turn off the heat. This prepared cheonggukjang mixture will elevate your fried rice to a new level of deliciousness.
Step 4
Now, let’s prepare the anchovies, a key ingredient for our fried rice. Place 1 cup of dried baby anchovies in a dry pan over low heat. Stir continuously and toast them until they become crispy, being careful not to burn them. Once crispy, transfer them to a paper towel to absorb any excess oil.
Step 5
Finely dice the onion, bell pepper, and Korean chili pepper (if you prefer a spicy kick). Heat about 1 Tbsp of grapeseed oil in a clean pan over medium heat. Add all the diced vegetables and stir-fry until the onion becomes translucent and the vegetables are softened, releasing their flavors.
Step 6
Add 2 bowls of cooked rice to the sautéed vegetables. Use a spatula to break up the rice clumps and mix everything well. Once the rice is somewhat separated, add the prepared cheonggukjang mixture. Stir-fry vigorously over high heat until the rice and seasoning are evenly combined. Finally, add the crispy toasted anchovies and mix gently. Your savory and delicious Cheonggukjang Anchovy Fried Rice is now ready to be enjoyed!
