Spicy Anchovy Chili Sauce
The Ultimate All-Purpose Spicy Anchovy Chili Sauce: A Recipe You’ll Use Everywhere!
Introducing a versatile sauce that’s perfect as a side dish, mixed into noodles, or as a filling for kimbap. This ‘Spicy Anchovy Chili Sauce’ is not only delicious but also has a long shelf life, making it incredibly useful. Make it today!
Main Ingredients- 5 Green chili peppers
- 3 Cheongyang chili peppers (adjust for spice level)
- 15 Anchovies (for broth or small anchovies)
Seasoning Ingredients- 1 Tbsp minced garlic
- 5.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 cup water (100ml)
- 1/2 Tbsp oligosaccharide (adjust sweetness)
- 1 Tbsp cooking wine (Mirin)
- 1 Tbsp minced garlic
- 5.5 Tbsp soy sauce for soup (Guk-ganjang)
- 1/2 cup water (100ml)
- 1/2 Tbsp oligosaccharide (adjust sweetness)
- 1 Tbsp cooking wine (Mirin)
Cooking Instructions
Step 1
First, wash and prepare the chili peppers. Using a mix of green chilies and cheongyang chilies creates a moderately spicy and flavorful sauce. If you prefer it very spicy, increase the amount of cheongyang chilies, or if you want a milder version suitable for children, use only green chilies. Finely chop the prepared chilies as much as possible.
Step 2
Next, we’ll remove the fishy smell from the anchovies. Remove the heads and guts from the anchovies, then separate the flesh. Place the anchovy flesh in a microwave and heat for about 50 seconds. This process removes the fishy odor and makes them nuttier. Once removed from the microwave and slightly cooled, crush them finely with your hands or a mortar and pestle.
Step 3
Now, let’s start making the sauce! Lightly grease a pan with cooking oil and heat it over medium-low heat. Once the pan is warm, add the crushed anchovies, finely chopped chilies, and minced garlic. Sauté them together.
Step 4
Continue to stir-fry over medium-low heat for about 3 minutes. It’s important to sauté them just enough so the chilies remain vibrant green and not too mushy. This step helps blend the chili aroma with the savory anchovy flavor.
Step 5
Once the chilies and anchovies are lightly sautéed and look vibrant, add the soy sauce for soup. Stir well to combine everything and sauté for another minute. This will deepen the flavors of the ingredients.
Step 6
Finally, add the water and oligosaccharide, then simmer over low heat. As the sauce cooks and thickens, the ingredients will absorb moisture. To prevent the finished sauce from becoming too dry, it’s crucial to leave enough liquid. Turn off the heat while there’s still plenty of broth, as it will reach the perfect consistency as it cools.
Step 7
The sauce is ready when the chilies are slightly softened. Taste it and adjust the seasoning to be pleasantly salty. Proper seasoning is key so that the sauce doesn’t taste bland when served with other dishes.
Step 8
Once the sauce has completely cooled, transfer it to an airtight container and store it in the refrigerator. This sauce is fantastic as a filling for kimbap, mixed into bibimbap, or used as a base for soy sauce-based mixed noodles. Enjoy using it in various dishes! (For more recipes, visit my Instagram @happy_oneul)
