Spicy and Savory Anchovy and Chili Paste – A Rice Thief!
The Ultimate Summer Side Dish: Anchovy and Chili Paste with Cheongyang Peppers / Spicy Chili Sauce
When your appetite wanes on hot summer days like these, this Anchovy and Chili Paste is just the thing to crave! It’s a flavorful and addictive side dish that will have you reaching for more rice.
Ingredients
- 10 Cheongyang peppers (spicy Korean green peppers)
- 10 Korean green peppers (less spicy)
- 50g dried anchovies (medium size, guts removed)
- 2 Tbsp cooking oil
- 1 Tbsp minced garlic
- 1 Tbsp soybean paste (doenjang)
- 200ml water
- 1 Tbsp soup soy sauce (guk-ganjang)
- 0.5 Tbsp anchovy sauce (myeolchi aekjeot)
- 0.5 Tbsp regular soy sauce (jin-ganjang)
- Pinch of toasted sesame seeds
- Pinch of sesame oil
Cooking Instructions
Step 1
Finely chop both the Cheongyang peppers and the regular green peppers. You can leave the seeds in for extra spice. Aim for a very fine mince.
Step 2
Prepare the anchovies by removing their heads and guts. Heat a dry pan (no oil) over medium heat. Add the anchovies and toast them until they make a ‘pitter-patter’ sound and their fishy aroma dissipates, about 3-5 minutes. This roasting step is crucial for a better flavor.
Step 3
Once the anchovies have cooled slightly, finely chop them with a knife. You don’t need to make them into a powder; a slightly coarse chop will provide a nice texture to the final paste.
Step 4
In the same pan, add 2 tablespoons of cooking oil and 1 tablespoon of minced garlic. Sauté over low heat until the garlic becomes fragrant, being careful not to burn it.
Step 5
Add all the finely chopped peppers to the pan with the garlic and oil. Stir-fry them together.
Step 6
Continue to stir-fry the peppers for about 1-2 minutes. This process helps to mellow out their raw spiciness and deepen their flavor.
Step 7
Pour in 200ml of water. This will create the base liquid for the paste.
Step 8
Add the chopped roasted anchovies to the pan. Stir them into the mixture to allow their savory flavor to infuse into the liquid.
Step 9
Add 1 tablespoon of soybean paste (doenjang). If you find it clumps, you can dissolve it in a little water before adding. The doenjang adds a rich, umami depth.
Step 10
Add 1 tablespoon of soup soy sauce, 0.5 tablespoon of anchovy sauce, and 0.5 tablespoon of regular soy sauce. Stir everything together and let it simmer. Cook for an additional 3-5 minutes, or until the liquid has reduced and the paste has thickened to your desired consistency. Taste and adjust the soy sauce or anchovy sauce if needed.
Step 11
Turn off the heat. Stir in a pinch of sesame oil and a pinch of toasted sesame seeds. Give it one final mix. Your delicious Anchovy and Chili Paste is ready! Let it cool completely before storing it in an airtight container in the refrigerator. It keeps well for a good amount of time.
