Spicy and Sweet Anchovy & Pepper Paste
The Ultimate Rice-Stealing Recipe: Chan Won’s Anchovy & Pepper Paste
Craving something special when your appetite is down? Chef Lee Chan Won’s Anchovy & Pepper Paste from ‘Pyeonstorang’ came to mind! The spicy kick from the Cheongyang peppers is sure to awaken your taste buds. Especially when your appetite feels diminished due to the recent times, this recipe is perfect. I decided to make it, and it’s fantastic!
Main Ingredients- 1 bowl dried anchovies (about 1-2 cm in size)
- 8 Cheongyang peppers
- 1 red bell pepper (for color)
Seasoning- 2 Tbsp minced garlic
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 500ml broth
- 2 Tbsp minced garlic
- 2 Tbsp cooking oil
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp anchovy sauce (myeolchi aekjeot)
- 1/2 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 500ml broth
Cooking Instructions
Step 1
First, prepare the Cheongyang peppers that will add a spicy kick. Remove the seeds and mince them finely. (You can add Korean chili peppers for extra crunch if you like, but it’s okay to omit them if unavailable.)
Step 2
Mince the red bell pepper finely after removing the seeds; this is for color. While not strictly necessary, it adds a visually appealing look. Using a food chopper or mincer will make dicing the Cheongyang peppers much easier.
Step 3
Heat 2 tablespoons of cooking oil in a frying pan over low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. Once the garlic aroma starts to release, add the minced Cheongyang peppers and stir-fry together. Be aware that a strong spicy aroma might arise, so ensure good ventilation or wear a mask. The smell can be pungent, but it’s surprisingly manageable to cook. The fragrance of garlic and chili will fill your kitchen!
Step 4
Once the Cheongyang peppers are somewhat softened, add the prepared anchovies and continue to stir-fry. This recipe uses small dried anchovies, but you can also use larger ones meant for broth. Small anchovies provide a pleasant chewy texture and a nutty flavor, making the dish even more delightful.
Step 5
Add 2 tablespoons of soy sauce for soup, 1 tablespoon of anchovy sauce, and 1/2 tablespoon of plum extract to the stir-fried anchovies and peppers. Stir well to ensure the seasoning is evenly distributed. Since anchovies and soy sauce can make it salty, gradually add the prepared broth (start with 500ml) while cooking to adjust the saltiness. If you find the taste too intense, you can add an extra 30ml of broth.
Step 6
Simmer until the broth is slightly reduced, leaving a saucy consistency. Finally, drizzle in 1 tablespoon of sesame oil for added aroma. Garnish with toasted sesame seeds if desired. As you can see, I’ve made it slightly saucy. Although this is a familiar recipe for ‘gochujangmul’ (spicy pepper paste), exploring different variations is always fun!
