You can wear a medium-sized anchovy or a large anchovy Remove the head and intestines of anchovies and use only the body. After trimming them all, cut them a couple of times with scissors to make them easy to eat.

I used Cheongyang red pepper, but if it's too much to use only Cheongyang red pepper, you can mix it with half and half with the non-spicy red pepper. Prepare red pepper and trimmed anchovies to be 3:1. Chili peppers are needed a lot because they decrease in volume when cooked.

Stir-fry anchovies to be trimmed in a dry pan, blow away the moisture and fishy smell, and set aside for a while.

Pour all the peppers into the pan and stir-fry about half a cup of water.

Stir-fry the peppers in water until they are slightly out of breath, and it smells really spicy at this time, so make sure to cook while ventilation.

When the pepper is out of breath, add 1T of minced garlic and stir-fry it together

When the minced garlic is cooked, add anchovies and stir-fry again.

I'll season the peppers while they're still in color so that they don't ripen too well. Set the ratio of soy sauce to soy sauce in 1:1 ratio and season little by little.

I put 2/3 bowls of trimmed anchovies, 2 bowls of chopped peppers, 2T of dark soy sauce, and 2T of soy sauce for soup, and it fits perfectly

If it's seasoned, turn off the heat and add 1T of sesame oil

If you add a lot of sesame seeds, it's done.

It's very delicious if you leave it in the refrigerator after cooling it down. If you can't eat it within a few days due to the large amount, you can divide it into parts and put it in the freezer and eat it right away after defrosting it in the refrigerator.