AI-generated imageGyeongsang-Style Pepper and Anchovy Gochujangmul (6 Portions)
Despite the name, this regional rice condiment has no gochujang paste. Chopped green peppers and dried anchovies are simmered into a spoonable relish. This is a milder, small-batch adaptation.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Rinse and stem the peppers. Wear gloves for hot Cheongyang peppers and keep hands away from the eyes.
- 02
Finely chop 150 g mild peppers, 50 g hot peppers and 50 g onion. Replace hot peppers with mild ones to reduce spiciness.
- 03
Remove bitter anchovy heads and entrails as appropriate; lightly dry-toast and crush or chop.
- 04
Heat 1 tsp oil in a saucepan and gently cook chopped peppers, onion and garlic. Add 150 mL water and 2 tbsp soup soy sauce.
- 05
Add 30 g anchovies and simmer on medium-low while stirring until peppers soften and only a little liquid remains, creating a spoonable condiment.
- 06
Add 1 tsp sesame seeds if desired, spoon small portions onto rice, and promptly refrigerate leftovers in clean shallow containers.
Helpful source links
Before you cook
Wear gloves for hot chilies and keep pepper oils away from eyes. Anchovies contain fish; check soy and possible wheat on soy-sauce labels. This homemade relish is not shelf-stable. Refrigerate within two hours and serve with clean utensils.
Allergens: FISH: dried anchovies, SOY and possibly WHEAT: check Korean soup soy sauce label, SESAME: optional garnish
Image & source credits
AI-generated image.
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