Anchovy Gochujang Stew
A True Rice Thief: Anchovy Gochujang Stew
If you have anchovies from a holiday gift set, you must try making this! This dish is incredibly addictive and will have you reaching for seconds.
Ingredients- 1 cup anchovies (preferably larger ones for broth or stir-frying)
- 6 green peppers
- 1 Korean chili pepper (add more or less to your taste)
- 1 cup water (approx. 200ml)
- 3-4 Tbsp soy sauce for soup (adjust to taste)
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, prepare all the ingredients for the Anchovy Gochujang Stew. Clean and prepare the anchovies, and finely chop the peppers.
Step 2
When choosing anchovies, larger ones typically used for broth or stir-fries often yield better texture and flavor than very small ones. Thoroughly clean the anchovies by removing their heads and innards. If the anchovies are too large, tear them into bite-sized pieces by hand. If using anchovies meant for broth, you can pulse them briefly in a blender, but be mindful that this can create a lot of powder. I personally prefer tearing them by hand for a more satisfying chew.
Step 3
Slice the green peppers in half and thoroughly remove the seeds. While it’s okay to leave the seeds in, removing them results in a visually cleaner finished dish. Feel free to leave them in if you prefer. Finely chop the peppers. Chopping the Korean chili pepper can be a bit challenging, so using a food chopper can be a convenient option.
Step 4
Place the prepared anchovies in a dry pan and stir-fry them over low heat until the fishy smell dissipates. Be careful not to burn them; slow and steady is key. Once the fishy aroma has subsided, add the green peppers and Korean chili pepper and stir-fry together. Then, pour in 1 cup of water (about 200ml) and let it simmer until the ingredients meld. At this point, your Anchovy Gochujang Stew is nearly complete.
Step 5
Now it’s time to add the seasonings and let it simmer. Add 3-4 Tbsp soy sauce for soup, 1 Tbsp minced garlic, and 1 Tbsp cooking wine. Simmer over medium and low heat, alternating between the two. Adjust the amount of soy sauce to your preference, considering it’s a side dish to be eaten with rice. I find about 3 Tbsp is good for a balanced flavor, but it’s best to taste and add more if needed.
Step 6
Once the sauce has thickened to a rich, coating consistency, finish by drizzling in 1 Tbsp of sesame oil and a sprinkle of sesame seeds. If you prefer a saucier stew, you can increase the amount of water and soy sauce. The Korean chili pepper adds a pleasant spiciness, ensuring there’s no fishy smell.
Step 7
This Anchovy Gochujang Stew is truly delicious with its savory depth and lack of fishy odor. The combination of savory anchovies and the sweet and spicy sauce is a true rice thief! Enjoy it spooned over hot rice for an incredibly satisfying meal.
