Sweet and Spicy Gwamegi Gochujang Bokkeum
A side dish made by simmering leftover gwamegi (semi-dried Pacific saury or herring) in a saucy gochujang glaze with spicy chili peppers.
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 stir-fry uses Cheongyang chili peppers and ginger to cleanly eliminate the fishy aroma of leftover gwamegi. Simmered down into a saucy, sweet-and-spicy gochujang glaze, it is wonderful mixed into warm rice like yak-gochujang or wrapped in dried seaweed sheets.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Gwamegi (semi-dried Pacific saury or herring)10 whole
- Onion1/4
- Large green onion (daepa)1/4 stalks
- Cheongyang chili pepper (hot green chili)5
Seasoning
- Water1/2 cup
- Gochujang (Korean red chili paste)3 tbsp
- Minced garlic2 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang) (or gin)2 tbsp
- Corn syrup (mulyeot)3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced ginger1/2 tsp
- Ground black peppera little
- Toasted sesame seeds1 tbsp
- Toasted sesame oila little
- I prepared plenty of Cheongyang chili peppers to remove the fishy aroma of the gwamegi.
Steps
The ingredients are 10 whole gwamegi, onion, large green onion, and Cheongyang chili peppers.
I prepared plenty of Cheongyang chili peppers to remove the fishy aroma of the gwamegi.
Finely chop the gwamegi, and finely chop the onion, large green onion, and Cheongyang chili peppers as well.
Mix all the seasoning ingredients together, except for the toasted sesame seeds and toasted sesame oil.
Heat a pan with a little cooking oil, add the gwamegi and seasoning, and stir to combine.
Add the onion and water, then simmer until the flavors meld and the onion is cooked through.
Add the Cheongyang chili peppers and large green onion, simmer until the sauce is reduced and saucy,
then finish by adding the toasted sesame seeds and a little toasted sesame oil.
Ppunwife's tips
- It turns out similar to yak-gochujang, making it wonderful to mix into rice.
- It is also great wrapped in dried seaweed sheets.
FAQ
Is there a secret to removing the unique fishy aroma of gwamegi?
Adding a generous amount of Cheongyang chili peppers and including minced ginger in the sauce effectively reduces the fishy taste.
What is the best way to enjoy it?
It pairs wonderfully mixed into warm rice like yak-gochujang, or wrapped together in dried seaweed sheets.
I cannot eat spicy food well. Can I reduce the amount of Cheongyang chili peppers? AI-generated
Yes, you can adjust the amount of chilies to suit your taste, or swap them for milder green chili peppers when stir-frying.
