This punchy little banchan is a magical cheat key that can instantly elevate any dish you eat. Affectionately nicknamed “Maepjjari” (맵짤이), which is a mashup of maepda (spicy) and jjada (salty), it’s a spicy-salty, umami-packed side made with minced green chilies and baby anchovies. In my opinion, it’s a protein-packed flavor bomb that belongs in every fridge.
What Is Maepjjari?
At its core, this is a variation of Korean anchovy stir-fry: finely chopped fresh chilies sautéed with aromatics and coated in a savory sauce, then tossed with toasted baby anchovies.
Unlike the sweeter versions of anchovy banchan, this one is bold and savory. The heat level depends entirely on the chilies you choose, which makes it highly customizable. It’s meant to be eaten in small spoonfuls, because the flavor is so concentrated.
How to Eat It
This keeps well in the fridge for several days and only gets more flavorful.
Try it:
- Over a fried or soft-boiled egg
- Mixed into hot rice or porridge
- With grilled pork belly or beef short ribs
- Tossed into fried rice
- On top of tofu
I assure you, a little goes a long way.
Choosing Your Chilies
Different chilies mean different personalities:
- Mild green peppers → flavorful but approachable
- Korean cheongyang peppers → serious heat
- Jalapeños → balanced, slightly grassy
Storage Tips
- Store in an airtight container.
- Keeps 4–5 days refrigerated.
- If it dries out slightly, add a tiny drizzle of sesame oil before serving.
Maepjjari (Spicy-Salty Minced Chili Anchovy Banchan)
Ingredients
Main
Sauce
To finish
Instructions
-
Prep the Aromatics
Add the chilies, scallion, garlic, and onion to a food processor. Pulse until finely minced but not pureed. You want textured pieces, not paste.
If you prefer a chunkier texture, chop everything by hand.
-
Toast the Anchovies
Place the baby anchovies in a dry pan over medium heat with no oil.
Toast for 2–3 minutes, stirring frequently. This step removes excess moisture and significantly reduces any fishy aroma.
Once lightly crisped and fragrant, remove from the pan and set aside.
-
Make the Sauce
In a small bowl, combine the sugar, soy sauce, rice wine, and fish sauce. Stir until the sugar dissolves.
-
Cook the Chili Mixture
Return the pan to medium heat. Add the minced chili mixture (you don’t need much oil, since the moisture will release naturally). Cook for a few minutes until slightly softened and fragrant.
Slowly drizzle in the sauce, stirring continuously. Let it simmer until the liquid reduces and coats the chilies evenly.
-
Add the Anchovies
Add the toasted anchovies back into the pan.
Mix thoroughly so each anchovy is coated in the sauce. Cook for another minute or two until everything looks cohesive.
-
Finish
Turn off the heat. Drizzle with sesame oil and sprinkle generously with toasted sesame seeds. Let cool before transferring to an airtight container.
