Spicy Sakhin Gochu Kimchi (Fermented Chili Pepper Kimchi) with Dried Squid
A side dish of soaked dried squid and fermented chili peppers mixed in a spicy anchovy fish sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish features chili peppers fermented in salt water tossed with soaked, sliced dried squid in a spicy seasoning. The salty, tangy kick of the fermented peppers pairs wonderfully with the chewy texture of the squid to stimulate your appetite. The key is soaking the peppers in fresh water beforehand to draw out excess salt and adjusting the amount of fish sauce to taste.
- Servings
- about 8–10 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented chili peppers600 g
- Scallions (jjokpa)10
- Dried squid1 whole
Seasoning
- Gochugaru (Korean chili flakes)2/3 cup (paper cup)
- Anchovy fish sauce3 tbsp
- Sugar2 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Anchovy broth2 tbsp
- Toasted sesame seeds
Fermenting the chili peppers
- Green chili pepper1 kg
- Salt1/2 cup
- Water5 cups
- Soak 1 dried squid in water for 1 hour.
- If the fermented chili peppers are too salty, soak them in fresh water to draw out the excess salt.
Steps
These have been fermented in salt water for over 1 week.
For 1 kg of green chili peppers, make a brine by mixing 1/2 cup of salt with 5 cups of water, pour it over, and weigh them down with a stone or heavy object.
If the fermented chili peppers turn out too salty, soak them in clean water so the salt leaches out.
If you want to see the pepper-fermenting process, check here: http://blog.naver.com/ppunwife/140052630786
Remove them and drain the water.
Soak 1 dried squid in water for 1 hour, then cut it with kitchen shears into strips 1 cm wide and 4-5 cm long.
Soaking it this way makes the dried squid nicely soft and easy to eat.
Cut the scallions to the same length as the squid. Slice thick root ends in half lengthwise.
2/3 cup gochugaru (Korean chili flakes) (paper cup), 3 tbsp anchovy fish sauce, 2 tbsp sugar, 2 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp anchovy broth
Mix everything together to make the seasoning.
Adjust the amount of anchovy fish sauce depending on how salty your chili peppers are.
I added the anchovy broth because the seasoning felt a bit too thick.
Let it sit until the gochugaru blooms and turns a vibrant red, then toss the ingredients.
Add the chili peppers, squid, and green onions, then toss them together with the seasoning.
Toss well until the seasoning is evenly distributed across all the ingredients, and it is done.
Ppunwife's tips
- Since the seasoning contains anchovy fish sauce, it is best to soak out some of the salt from the fermented chili peppers.
- Adjust the amount of anchovy fish sauce depending on how salty your chili peppers are.
- Let the seasoning sit so the gochugaru blooms and turns a vibrant color before tossing.
FAQ
What should I do if the fermented chili peppers are too salty?
Soak them in fresh water to draw out the excess salt, then shake off the water before tossing them in the seasoning.
How should I prep the dried squid to make it tender?
Soak it in water for about 1 hour to soften, then cut it into bite-sized strips 1 cm wide and 4-5 cm long.
Why do you add anchovy broth to the seasoning?
It prevents the seasoning paste from becoming too thick and helps achieve the right consistency.
How can I ferment green chili peppers at home?
For 1 kg of green chili peppers, dissolve half a cup of salt in 5 cups of water, pour the brine over the peppers, weigh them down with something heavy, and let them ferment for over 1 week.
