Spicy & Sweet Gochujang Mush: A Rice Thief Recipe
Mouthwatering Gochujang Mush to Finish a Bowl of Rice Instantly
Simply mix with hot rice and devour! A must-try recipe for ‘gochujang mush’ that will have you clearing your plate in no time.
Main Ingredients
- 14 Cheongyang peppers (or other hot green chilies)
- 1 bowl of prepared dried anchovies (gutted and deboned)
Seasoning Ingredients
- 2.5 Tbsp Soy sauce
- 1 Tbsp Fish sauce (e.g., anchovy or sand lance sauce)
- 2 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Minced garlic
- 2 Tbsp Oligosaccharide (or corn syrup/honey for sweetness)
- 2 Tbsp Mirin (rice wine)
- Pinch of toasted sesame seeds
- 1 paper cup (approx. 200ml) Water
- 2.5 Tbsp Soy sauce
- 1 Tbsp Fish sauce (e.g., anchovy or sand lance sauce)
- 2 Tbsp Perilla oil (or sesame oil)
- 1 Tbsp Minced garlic
- 2 Tbsp Oligosaccharide (or corn syrup/honey for sweetness)
- 2 Tbsp Mirin (rice wine)
- Pinch of toasted sesame seeds
- 1 paper cup (approx. 200ml) Water
Cooking Instructions
Step 1
Prepare the dried anchovies. Carefully remove their guts and bones; this step is crucial for a smoother, cleaner taste. Rinse them lightly under running water and pat them dry.
Step 2
Wash the Cheongyang peppers and remove their stems. If you enjoy a spicier kick, leave the seeds in. For a milder flavor, you can remove some or all of the seeds.
Step 3
Roughly chop the prepared chilies into pieces about 2-3 cm long. Place the chopped chilies and the prepared anchovies into a food processor.
Step 4
Pulse the food processor until the ingredients are finely minced, making a ‘whizzing’ sound. Aim for a texture that still has a slight bite, rather than a completely smooth paste. Transfer the minced mixture to a pan.
Step 5
Add all the seasoning ingredients (soy sauce, fish sauce, perilla oil, minced garlic, oligosaccharide, and mirin) to the pan with the minced pepper and anchovy mixture. Stir well to combine.
Step 6
Cook over medium-low heat, stirring ‘swish-swish’ occasionally, allowing the flavors to meld. Be careful not to burn it; slow cooking is key to developing the rich taste. You’ll start to smell the delicious aromas developing.
Step 7
Pour in 1 paper cup (about 200ml) of water and simmer until the liquid has reduced and the mixture is nicely concentrated. This process deepens the flavor of the gochujang mush. Sprinkle with toasted sesame seeds for an extra nutty aroma. Voilà! Your ultimate ‘rice thief’ is ready! Serve generously over a bowl of hot, steamed rice for an unforgettable meal.
