Spicy & Sweet Stir-Fried Cheong Gose Chili with Anchovies
Perfectly Balanced Cheong Gose Chili and Anchovy Stir-Fry Recipe
Discover the fantastic harmony of chewy anchovies and crisp cheong gose chili! This recipe for spicy and sweet stir-fried cheong gose chili with anchovies is loved by everyone, young and old. We’ll guide you through it step-by-step. Make a delicious homemade side dish with simple ingredients.
Main Ingredients
- 100g Stir-frying anchovies (small anchovies can be used)
- 10 Cheong gose chilies
- 10 cloves Garlic
- 1/2 stalk Green onion
- 2 Korean green chilies (adjust to your preference)
- 1 Red chili (for color)
- 1 Tbsp Sesame oil
- 1 Tbsp Toasted sesame seeds
- 2-3 Tbsp Oligodang (corn syrup/sweetener, adjust sweetness)
- 3 Tbsp Cooking oil
Sauce Ingredients
- 4 Tbsp Water
- 3 Tbsp Soy sauce
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract (maesilcheong)
- 1 Tbsp Corn syrup (for gloss)
- Pinch of Black pepper
- Pinch of Ginger powder (optional, to remove fishy smell)
- 4 Tbsp Water
- 3 Tbsp Soy sauce
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Plum extract (maesilcheong)
- 1 Tbsp Corn syrup (for gloss)
- Pinch of Black pepper
- Pinch of Ginger powder (optional, to remove fishy smell)
Cooking Instructions
Step 1
First, wash and prepare the vegetables. Remove the stems from the cheong gose chilies and slice them diagonally into about 5cm lengths. If they are too long, they can be difficult to stir-fry. Thinly slice the garlic cloves. Seed the Korean green chilies and red chili, then slice them thinly on an angle. Finely chop the green onion.
Step 2
In a bowl, combine the water, soy sauce, mirin, plum extract, corn syrup, black pepper, and ginger powder (if using). Stir well with a spoon until the sweetener dissolves to create the sauce. Preparing the sauce beforehand helps it to meld better with the ingredients.
Step 3
Heat a dry pan over low heat. Add the stir-frying anchovies and toast them for about 3-5 minutes. Be careful not to burn them. Toasting the anchovies helps to remove any powdery residue and fishy smell, resulting in a more savory and crispy texture.
Step 4
Add 3 tablespoons of cooking oil to the pan and heat over medium-low heat. First, stir-fry the sliced garlic until fragrant. Once the garlic begins to turn golden brown, add the chopped green onion and stir-fry together to release its sweet aroma.
Step 5
Now, pour the prepared sauce into the pan and bring it to a simmer. Once the sauce is boiling, add the sliced cheong gose chilies. Reduce the heat to medium-low and let it simmer for 3-4 minutes, allowing the chilies to soften slightly and absorb the sauce. Adjust the cooking time to prevent the chilies from becoming too mushy.
Step 6
Add the toasted anchovies to the simmered chilies and gently toss to coat them evenly with the sauce. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for added richness, and sprinkle with 1 tablespoon of toasted sesame seeds, mixing lightly. Finally, add 2-3 tablespoons of oligodang to adjust the sweetness to your preference and add a glossy finish. Your delicious stir-fried cheong gose chili with anchovies is now complete!
