Spicy and Pungent Cheongyang Pepper Anchovy Stir-fry Paste (Gochujangmul)
Delicious Cheongyang Pepper Anchovy Stir-fry Paste – Perfect for Mixing with Rice!
Introducing the addictive ‘Gochujangmul’ recipe that will have you finishing a bowl of rice in no time! The spicy kick of Cheongyang peppers meets the savory depth of anchovies for a perfect pairing. Mixed into rice, it’s a true ‘rice thief’! It’s also incredibly versatile for various stir-fries and side dishes, making it a must-have in your kitchen.
Main Ingredients- 20 Cheongyang peppers
- 1 handful of dried anchovies (small size)
Seasoning- 1.5 Tbsp tuna extract
- 1.5 Tbsp soy sauce
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp ginger syrup or cooking wine
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp canola oil (or vegetable oil)
- 1.5 Tbsp tuna extract
- 1.5 Tbsp soy sauce
- 0.5 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp ginger syrup or cooking wine
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp canola oil (or vegetable oil)
Cooking Instructions
Step 1
First, thoroughly clean the dried anchovies by removing their heads, fins, tough bones, and innards. Then, place the prepared anchovies in a dry pan and lightly toast them over low heat. This process removes any fishy smell and enhances their nutty flavor. Be careful not to break them apart and avoid burning while toasting.
Step 2
Wash the Cheongyang peppers, remove their stems, and roughly chop them. Place the roughly chopped peppers and the toasted anchovies into a food chopper (or processor).
Step 3
Now, it’s time to finely chop the ingredients using your food chopper with a ‘whirr~ whirr~’ sound. You can adjust the texture to your preference; some people prefer a slightly chunky consistency rather than a completely smooth paste. Transfer the chopped mixture to a pan.
Step 4
Add all the seasoning ingredients to the chopped peppers and anchovies. Remember to exclude the canola oil for now; mix in the tuna extract, soy sauce, oligosaccharide, ginger syrup (or cooking wine), and sesame oil until well combined.
Step 5
Pour in 2 cups of water (based on a standard paper cup or soju cup size). This liquid will help the ingredients cook and the flavors meld together as it reduces. Bring this mixture to a boil over high heat.
Step 6
Reduce the heat to medium and continue to cook until most of the liquid has evaporated and the mixture has thickened. Just when it’s almost dry, drizzle in the 2 Tbsp of canola oil. Stir-fry for another 1-2 minutes, tossing everything together. Your delicious Gochujangmul paste is now ready! Store it in an airtight container in the refrigerator, and it will keep for a long time.
