Spicy Anchovy and Pepper Jang: A Flavorful Side Dish
Spicy Anchovy and Pepper Jang to Awaken Your Appetite
A delightful side dish made with Cheongyang peppers for a spicy kick. This Anchovy and Pepper Jang is prepared without any fishy smell.
Main Ingredients- 5-6 Cheongyang peppers (or other spicy peppers)
- 1 cup dried anchovies (about 30-40g)
Seasoning- 1 cup water (200ml)
- 4 Tbsp soy sauce (60ml)
- 1 Tbsp minced garlic (15g)
- 1 Tbsp cooking wine (like Mirin) (15ml)
- 1 Tbsp sesame oil (15ml)
- 1 Tbsp toasted sesame seeds (5g)
- 1 cup water (200ml)
- 4 Tbsp soy sauce (60ml)
- 1 Tbsp minced garlic (15g)
- 1 Tbsp cooking wine (like Mirin) (15ml)
- 1 Tbsp sesame oil (15ml)
- 1 Tbsp toasted sesame seeds (5g)
Cooking Instructions
Step 1
Prepare all the ingredients for your Spicy Anchovy and Pepper Jang. Have your fresh peppers and anchovies ready, and it’s helpful to measure out your seasoning ingredients beforehand for a smoother cooking process.
Step 2
Wash the peppers thoroughly. Remove the stems and finely mince them. If you prefer a spicier flavor, you can include the seeds. For a milder taste, you can remove some or all of the seeds.
Step 3
It’s best to use dried anchovies meant for broth. If your anchovies are large, remove their heads and the dark intestinal tract. This step helps reduce any bitterness or fishy taste. Smaller anchovies can be used as they are without further preparation.
Step 4
Heat a dry pan over low heat. Add the prepared anchovies and toast them for about 2-3 minutes, or until they become fragrant and any fishy smell dissipates. This roasting step enhances their savory flavor and effectively removes any unpleasant odor. Transfer the roasted anchovies to a separate bowl.
Step 5
Return the roasted anchovies to the pan. Add the minced peppers and stir-fry them together with the anchovies for about 1 minute, allowing the pepper aroma to meld with the anchovies.
Step 6
Now, add 1 tablespoon of minced garlic to the pan. Stir well to combine the garlic with the anchovies and peppers. The garlic will release its fragrance, adding depth to the flavor.
Step 7
Add 1 tablespoon of cooking wine (like Mirin). Stir and cook further. Cooking wine helps to eliminate any lingering fishy smell from the anchovies and enhances the overall umami of the dish.
Step 8
Pour in 4 tablespoons of soy sauce. Mix everything together so that the anchovies and peppers are evenly coated with the seasoning.
Step 9
Finally, add 1 cup (200ml) of water. Stir once more to ensure all ingredients are well combined.
Step 10
Bring the mixture to a simmer over medium heat and let it cook until the sauce thickens. Once it starts boiling, reduce the heat to low and let it simmer gently for about 5-7 minutes, or until the sauce becomes rich and slightly reduced, coating the ingredients. Be careful not to let it burn. You can tell it’s ready when the sauce starts to slightly stick to the bottom of the pan. Turn off the heat.
Step 11
After turning off the heat, drizzle in 1 tablespoon of sesame oil. This adds a glossy finish and a nutty aroma.
Step 12
Finally, sprinkle 1 tablespoon of toasted sesame seeds over the top. Your delicious Spicy Anchovy and Pepper Jang is complete! The flavor deepens as it cools. Enjoy this versatile side dish with rice or as a savory snack.
