Spicy Savory Gochu Jangmul (Simmered Chili Pepper Relish)
A summer specialty side dish made by simmering anchovies and minced Cheongyang chili peppers until savory, perfect to pair with rice or noodles.
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 dish brings together the deep, savory umami of toasted anchovies and the sharp, fiery kick of plenty of Cheongyang chili peppers. Coarsely mince the anchovies and chilies, then simmer them down with seasonings until saucy—delicious mixed into warm rice or spooned over thin wheat noodles.
- Servings
- about 6–8 servings
- Cook time
- 10 minprep not included
- Difficulty
- Easy
- Spiciness
- Very spicy
Ingredients
Ingredients
- Cheongyang chili pepper (hot green chili)400 g
- Dried soup anchovies150 g
- Water4 cups
Seasoning
- Soup soy sauce (guk-ganjang)4 tbsp
- Sand lance fish sauce (or dried anchovies)4 tbsp
- Mirin (cooking rice wine)4 tbsp
- Minced garlic2 tbsp
- For the anchovies, use dried soup anchovies with the heads and black guts removed.
- I also added a few red chili peppers for color.
Steps
Prepare the ingredients
Here is 400 g of Cheongyang chili peppers.
I also added a few red chili peppers for color.
For the anchovies, use dried soup anchovies with the heads and black guts removed.
Mince the anchovies and chili peppers
Place the anchovies in a food processor and pulse them into coarse pieces so they still have a nice bite.
Roughly chop the Cheongyang chili peppers, then pulse them in the food processor to a size similar to the anchovies.
Toast the anchovies
Place the anchovies in a dry, ungreased pan and toast until crisp and lightly golden.
This drives off any moisture and fishy odor from the freezer or fridge, bringing out their deep, savory aroma.
Simmer
Pour in 4 cups of water...
Once it begins to boil, skim off the foam and simmer for about 5 minutes so the anchovies soften and release their rich flavor.
Add the chili peppers...
4 tbsp soup soy sauce (guk-ganjang), 4 tbsp mirin (cooking rice wine)...
Add 4 tbsp sand lance fish sauce and 2 tbsp minced garlic as well.
Simmer over low heat for about 5 minutes until the chili peppers soften and the seasonings meld together.
Since this is meant to be mixed into rice, adjust it so it is not too bland by adding more soup soy sauce or fish sauce...
If it tastes too salty, add a little water and bring it to a quick simmer to reach your preferred seasoning.
Finish
Anchovy gochu jangmul is finished.
Whenever chili peppers are priced nicely, this is a staple I always make in large batches to stock up on.
Divide it into portions that will last a few days, freeze them, and take one out whenever you crave it.
This savory broth is packed with umami, so it is great to add just the right amount of water and simmer it down so the anchovy flavor infuses deeply and the sauce turns nicely concentrated.
With just chili peppers and anchovies, it goes wonderfully with rice and noodles, and it will keep your appetite alive through the summer heat.
Make sure to try this when Cheongyang chili peppers are in season and affordable.
Ppunwife's tips
- Toasting the anchovies in a dry, ungreased pan until crisp and lightly golden removes any moisture and fishy odor from storage and revives their deep, savory aroma.
- Since this is eaten mixed into rice, adjust the seasoning to taste: add more soup soy sauce or fish sauce if it is too bland, or add a splash of water and simmer briefly if it turns out too salty.
- Divide into portions that will last a few days and freeze them; then simply pull out a container whenever you want some.
FAQ
How can I reduce the fishy smell of the anchovies when cooking?
Toasting the anchovies beforehand in an ungreased dry pan until golden and crisp drives off moisture and unpleasant odors while deepening their rich, savory flavor.
How do I adjust the taste if it turns out too salty or too bland after cooking?
If it is too bland, add more soup soy sauce or fish sauce; if it is too salty, add a little water and bring it to a brief boil to balance the flavor.
How should I store gochu jangmul made in a large batch?
Divide it into convenient portions that will last a few days and store them in the freezer, then thaw as needed.
Can I use anchovy fish sauce instead of sand lance fish sauce?
Yes, you can use whichever is convenient between sand lance fish sauce and anchovy fish sauce in the same amount.
