Spicy Cheongyang Pepper and Anchovy Stir-fry: Addictive, Flavorful Side Dish for Rice
Spicy yet Irresistibly Delicious Cheongyang Pepper and Anchovy Stir-fry, Perfect Rice Accompaniment!
This Cheongyang pepper and anchovy stir-fry is incredibly spicy yet possesses an addictive quality that will have you reaching for more. The savory umami from the anchovies perfectly complements the sharp heat of the Cheongyang peppers, making it a versatile condiment. It’s wonderful spooned over rice or incorporated into other dishes. This spicy pepper paste stir-fry is sure to awaken your appetite when it’s feeling dull!
Main Ingredients- 1 pack Cheongyang peppers (approx. 300g)
- 1 handful dried anchovies (cleaned, heads and guts removed)
Seasoning Ingredients- 2 Tbsp cooking oil
- 2 Tbsp perilla oil (deul-gireum)
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
- 2 Tbsp cooking oil
- 2 Tbsp perilla oil (deul-gireum)
- 2 Tbsp minced garlic
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin, etc.)
Cooking Instructions
Step 1
First, prepare 1 pack of Cheongyang peppers (about 300g). It’s fine if they are a mix of red and green peppers. Remove the stems from the peppers and wash them thoroughly under running water. Pat them dry, then make 4 slits lengthwise on each pepper, and chop them into small, bite-sized pieces.
Step 2
Place all the chopped Cheongyang peppers into a pot. Do not turn on the heat yet.
Step 3
Prepare the dried anchovies by removing their heads and guts, as they are often used for making broth. To remove any fishy smell, microwave the anchovies for about 2 minutes until they become crispy. Once toasted and brittle, crush them into smaller pieces with your hands. While small anchovies work, larger ones tend to offer a richer umami flavor.
Step 4
Now, add 2 Tbsp of cooking oil and 2 Tbsp of perilla oil to the pot with the Cheongyang peppers. Turn the heat to medium-low and stir-fry the peppers until they are fragrant and slightly softened. Once the peppers are cooked to your liking, add the prepared anchovies, 2 Tbsp of minced garlic, 3 Tbsp of soy sauce, and 2 Tbsp of cooking wine. Stir everything together well to ensure the seasonings coat the peppers and anchovies evenly.
Step 5
The longer you stir-fry this mixture, the less spicy it will become and the softer the peppers will be. Adjust the cooking time according to your preferred level of spiciness.
Step 6
When the mixture is moist and has a slightly soupy consistency, and the ingredients are well-cooked, your delicious stir-fry is ready. If you plan to store it for a longer period, it’s advisable to make it slightly saltier. Finish by sprinkling in a pinch of black pepper and some toasted sesame seeds for an aromatic touch.
Step 7
This finished Cheongyang pepper and anchovy stir-fry boasts a spicy yet harmonious flavor that is incredibly versatile. It serves as an excellent side dish for rice and is also perfect for use in bibimbap or fried rice, offering great utility in your cooking.
