Spicy & Savory Anchovy & Chili Paste: A Rice-Stealing Banchan
Easy & Delicious Recipe for Anchovy & Chili Paste (Myeolchi Gochujangmul)
This ‘Myeolchi Gochujangmul’ is the ultimate banchan (side dish) that will make you finish a bowl of rice in no time, especially during the summer when appetites tend to wane. It’s incredibly easy to make, and its savory, spicy flavor is guaranteed to have you reaching for more rice. The fantastic combination of spicy chilies and nutty anchovies makes a single bowl of rice disappear!
Main Ingredients
- 500g spicy green chilies (like Cheongyang peppers)
- 50-100g dried anchovies for broth (larger ones are good)
- A little bit of red chili (for garnish and color)
Seasoning & Other Ingredients
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp tuna extract (or fish sauce like Kkanari aekjeot)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp chili powder (adjust for spiciness)
- 100ml water
- 1 stalk green onion (thinly sliced)
- 2 Tbsp soup soy sauce (Guk-ganjang)
- 2 Tbsp regular soy sauce (Jin-ganjang)
- 1 Tbsp tuna extract (or fish sauce like Kkanari aekjeot)
- 2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1/2 Tbsp chili powder (adjust for spiciness)
- 100ml water
- 1 stalk green onion (thinly sliced)
Cooking Instructions
Step 1
First, wash the 500g of spicy chilies, remove the stems, and thinly mince them. You can remove some of the seeds to reduce the heat level if desired.
Step 2
Drain the 50-100g of dried anchovies using a sieve to remove any powder. Place them in a dry pan (no oil) over medium-low heat and toast for about 5-7 minutes. This step removes the fishy smell and enhances their nutty flavor.
Step 3
Once toasted, let the anchovies cool slightly. Then, finely mince them using a knife or a food processor. Avoid making them into a powder; a slightly coarse texture is best for the bite.
Step 4
Now, heat 2 Tbsp of perilla oil in a pan. Over low heat, add the minced chilies and anchovies. Stir gently to prevent burning. Cook until the aroma of the chilies begins to release.
Step 5
To the cooked chilies and anchovies, add 2 Tbsp of soup soy sauce, 2 Tbsp of regular soy sauce, 1 Tbsp of tuna extract, and 100ml of water. Mix well.
Step 6
Next, add 1 Tbsp of minced garlic and the thinly sliced green onion. Stir-fry briefly. Once the ingredients are combined, reduce the heat to very low, cover the pan, and simmer until the liquid is reduced to a thick, sauce-like consistency, about 5-10 minutes.
Step 7
Finally, if you want to add a prettier color, thinly slice some red chili and add it to the pan for a final brief simmer. You can also add 1/2 Tbsp of chili powder at this stage for extra spiciness.
Step 8
When the liquid has reduced to your desired consistency, your delicious Myeolchi Gochujangmul is ready! Spoon it over hot rice and mix – it’s absolutely heavenly.
