Cheongyang Chili Anchovy Paste: Spicy Korean Side Dish to Balance Rich Meals

When your holiday table is full of rich, oily dishes, you often need one powerful side to reset your palate. That’s where this fiery Korean banchan comes in. Made with fresh Cheongyang chili peppers and savory dried anchovies, Cheongyang Chili Anchovy Paste adds sharp heat and deep umami that balance heavy meals beautifully.

What is Cheongyang Chili Anchovy Paste?

Cheongyang Chili Anchovy Paste is a spicy Korean side dish (banchan) made by finely chopping fresh Cheongyang chilies and small dried anchovies, then gently simmering them with soy sauce and water. As a result, you get a thick, intensely flavored Korean anchovy paste that is salty, spicy, and slightly smoky from the toasted fish.

Unlike smooth, fermented gochujang-based sauces, this paste keeps a bit of texture. Therefore, every spoonful has tiny bits of chili and anchovy that make it feel rustic and homemade. In many traditional banchan recipes, there is always at least one strong chili dish to cut through rich meats and fried foods, and this paste fills that role perfectly.

Because it is so concentrated, it works especially well as a Korean side dish for oily foods. In other words, you can treat it as a small but mighty accent on the table, particularly when you are serving grilled meat, jeon, or other hearty dishes.

Ingredients

Below are the simple ingredients from the original Korean recipe.

• Cheongyang chili peppers – 200 g or more (about 15–20 peppers, depending on size)
• Small dried anchovies – 2/3 cup, heads and guts removed if needed
• Red chili peppers – 3, optional (mainly for color)
• Soy sauce – 4 tbsp
• Water – 1 cup

Notes on Ingredients and Measurements

First, the “paper cup” and “tablespoon” often mentioned in Korean recipes are similar to standard measuring cups and spoons, so regular kitchen tools are fine. In addition, the red chili peppers are optional; they mostly add a bright red color and slightly soften the sharp heat of Cheongyang chilies.

If you prefer a stronger, hotter Korean chili side dish, keep the chilies on the higher side of the 200 g range. On the other hand, if you want a more balanced, savory flavor, you can lean a bit more heavily on the anchovies. Either way, the base stays the same and remains an easy Korean banchan you can repeat often.

Step-by-Step Instructions

Step 1: Prepare the Ingredients

First, wash the Cheongyang chili peppers and the optional red chili peppers thoroughly, then pat them dry. Next, remove all the stems so only the pepper bodies remain.

After that, roughly chop the peppers into large pieces so they fit easily into a food processor or are easier to mince by hand. At this stage, you can also decide how spicy you want your spicy anchovy banchan to be: more chilies will give a stronger kick, while relatively more anchovies will mellow the heat slightly.

Step 2: Toast the Anchovies

Next, place a dry pan over medium heat and add the small dried anchovies. Stir them frequently and dry-toast for about 3–5 minutes, until they smell nutty and turn lightly golden. This simple step is important because it removes raw fishiness and develops a deeper, roasted flavor.

If you notice any loose heads or very dark bits, you can remove them after toasting for a cleaner taste. In general, small anchovies are preferred here since they create a milder, more balanced Korean anchovy paste compared with larger, more intense anchovies.

Step 3: Chop the Peppers

Now add the chopped Cheongyang chilies and the optional red chilies to a food processor. Then pulse a few times until they are finely chopped but still slightly chunky. You do not want a completely smooth puree, because a bit of texture makes the paste more interesting.

Afterward, add the toasted anchovies to the processor. Pulse again for just 2–3 seconds so the anchovies break into small pieces but are not fully powdered. As a result, you get a mixture that feels like a rustic Korean chili side dish rather than a factory-made smooth sauce.

If you do not have a food processor, you can, of course, chop everything finely with a sharp knife. Although it takes a little longer, it still produces an excellent texture for this Korean chili paste recipe.

Step 4: Simmer the Mixture

Then transfer the chopped chili and anchovy mixture to a pan. Add:

• 1 cup water
• 4 tbsp soy sauce
  

Stir well so everything is evenly combined. Next, place the pan over medium heat and bring the mixture to a gentle simmer. Let it cook for about 10–15 minutes, stirring occasionally, until the liquid reduces and the paste thickens. Eventually, it should become a spoonable mixture that holds together and lightly clings to your spoon.

At this point, taste and adjust the seasoning. If you want deeper umami, you can add a touch more soy sauce or, optionally, replace a small amount of soy sauce with fish sauce. However, be careful not to over-salt it, since this is meant to be eaten in small amounts. If it feels too strong, simply add a spoonful of water and simmer briefly again.

This simmering step is crucial because it melds the flavors of the chilies, anchovies, and soy sauce. Consequently, the paste becomes a bold, well-rounded spicy Korean side dish that works beautifully with rice and rich dishes.

Step 5: Store and Serve

Once the paste is thick and fragrant, turn off the heat and let it cool completely. Then transfer it to a clean, airtight glass container.

For best results, store it in the refrigerator. It keeps well for several days, and, in fact, the flavors often deepen and harmonize after a day. To serve, spoon a small amount into a side dish bowl and place it on the table alongside rice, meat, or fried foods. Because it is so intense, a little goes a long way, making it a perfect quick Korean banchan recipe to keep on hand.

Tips & Variations

Although the base recipe is very simple, you can still adjust it slightly to match your taste and menu.

1. Adjust the Spiciness

• For a milder version, increase the anchovy amount slightly or reduce the number of Cheongyang chilies. This way, you keep the umami but soften the heat.
• For a hotter version, do the opposite: add more Cheongyang chilies or reduce the anchovies. Additionally, you can rely less on the milder red chilies and focus mainly on Cheongyang peppers.

2. Use Red Chilies for Color

Red chili peppers are optional, yet they are very useful. Not only do they add a vivid red color, but they also round out the flavor so the heat feels a bit more layered instead of purely sharp. Therefore, if you want a visually striking Korean chili side dish, it is worth including them.

3. Seasoning Tweaks

• You may add a tiny splash of fish sauce instead of part of the soy sauce for deeper umami.
• If you like a slight hint of sweetness, you can stir in a small amount of sugar or rice syrup at the end. However, this is optional and not part of the strict base recipe.

These small adjustments let you customize the paste without changing its identity as a strong, savory spicy anchovy banchan.

4. Storage Tips

Because this paste is salty and has no added oil, it keeps nicely in the refrigerator. Be sure to:

• Store it in a sealed container.
• Use a clean spoon each time you serve it to keep it fresh longer.

Consequently, it becomes a reliable easy Korean banchan you can prepare once and enjoy for several meals.

5. Serving Ideas

There are many delicious ways to serve this holiday Korean side dish:

• Pair it with fried or pan-fried foods, such as jeon, cutlets, or fried fish, as a Korean side dish for oily foods.
• Serve it alongside grilled meat and simple vegetable sides as part of your Korean festive meal side dishes.
• Add a small spoonful on top of warm rice, tofu, or simple steamed vegetables for a quick flavor boost.

In each case, it acts as a concentrated flavor bomb that ties the meal together.

Why This Side Dish Works for Holiday Meals

During holidays and special gatherings, tables are often filled with rich meats, fried items, and hearty stews. Consequently, your palate can get tired quickly. This is exactly why Cheongyang Chili Anchovy Paste shines among your banchan recipes.

First, the bright heat from the chilies cuts through greasiness and resets your taste buds. Second, the anchovy-based umami adds depth without adding extra fat, so the dish remains relatively light. Third, you can make it ahead of time, which is extremely helpful when you are planning several Korean festive meal side dishes at once.

Overall, it functions like a palate cleanser and flavor booster in one, turning a heavy spread into a more balanced, enjoyable feast.

Cheongyang Chili Anchovy Paste is small in quantity but huge in impact. With just chilies, dried anchovies, soy sauce, and water, you create an intense, versatile spicy Korean side dish that brightens rich meals and works beautifully on holiday tables.

Try making this Cheongyang Chili Anchovy Paste once, and you may find yourself reaching for it every time you serve fried or oily foods. If you enjoy it, share the recipe, save it to your favorite easy Korean banchan collection, and pair it with your go-to Korean main dishes for a memorable, well-balanced meal.