Salty and Spicy Gochu Jangmul (Simmered Chili Pepper Relish)
A salty summer side dish made by simmering minced chili peppers and toasted dried anchovies in a fish sauce seasoning until slightly saucy.
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 →
Toast minced dried anchovies in a dry pan to remove any fishy odor and simmer them thoroughly in broth to draw out deep umami. Simmering them slightly saucy with spicy chili peppers and fish sauce seasoning makes a dish perfect for mixing into rice or pairing with noodles.
- Servings
- 4 servings
- Cook time
- 5 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Minced chili pepper100 g (1 cup)
- Minced dried anchovies70 g (1.5 cups)
- Onion1/2 (medium)
- Water (or kelp broth)2 cups
Seasoning
- Soup soy sauce (guk-ganjang) (or soup soy sauce (guk-ganjang))2 tbsp
- Fish sauce2 tbsp
- Minced garlic2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Perilla oil (or toasted sesame oil)2 tbsp
- Toasted sesame seedsa little
- Remove the heads and guts of soup-stock anchovies or medium dried anchovies, then grind them in a food processor or mince them to an appropriate size with a knife.
- You may also use stir-fry tiny anchovies (jiri-myeolchi).
- If spicy food is burdensome, use only green chili peppers or mix them appropriately according to your preference.
- For kelp broth, steep 1 sheet of dried kelp (dasima) (10 cm square) in 3 cups of water for 30 minutes.
Steps
1. Remove the heads and guts of soup-stock anchovies or medium dried anchovies, then grind them in a food processor or mince them to an appropriate size with a knife.
You may also use stir-fry tiny anchovies (jiri-myeolchi).
2. Mince the chili peppers not too finely.
I used Cheongyang chili peppers (hot green chili) and red chili peppers: 17 medium Cheongyang chili peppers and 4 red chili peppers.
If spicy food is burdensome, use only green chili peppers or mix them appropriately according to your preference.
3. Chop the onion to match the size of the chili peppers.
4. Add all seasoning ingredients except the perilla oil and toasted sesame seeds, and mix them together.
5. Toast the dried anchovies in an unoiled dry pan until crisp to remove any fishy odor.
6. Pour in water or kelp broth and simmer for about 5 minutes so the dried anchovies soften and the broth infuses.
For kelp broth, steep 1 sheet of dried kelp (dasima) (10 cm square) in 3 cups of water for 30 minutes.
7. Add the chili peppers and onion...
8. Simmer until cooked...
10
9. Add the seasoning and simmer vigorously for a short time so all ingredients blend well.
10. Turn off the heat, add perilla oil (= toasted sesame oil) and toasted sesame seeds, and mix evenly to finish.
Ppunwife's tips
- Toast the dried anchovies in an unoiled dry pan until crisp to remove any fishy odor.
- The liquid should be slightly saucy, just pooling a bit at the bottom.
FAQ
I can't eat spicy food well. Can I change the type of chili peppers?
If the spiciness is burdensome, you can use only green chili peppers instead of Cheongyang chili peppers, or mix them appropriately according to your taste.
Can I use other dried anchovies instead of soup-stock anchovies?
Besides soup-stock anchovies or medium dried anchovies, it is completely fine to use stir-fry tiny anchovies (jiri-myeolchi).
Is there a cooking tip to reduce the fishy odor of dried anchovies?
Toast the dried anchovies with the heads and guts removed in an unoiled dry pan first until crisp to drive off the fishy flavor.
How is it best to serve the finished Gochu jangmul?
It goes wonderfully mixed into warm rice or wrapped in unseasoned dried seaweed sheets (gim), and it is also great topped over boiled noodles as both a garnish and seasoning.
