Gyeongsang-do Style Spicy Minced Pepper Banchan
Gyeongsang-do Style Spicy Minced Pepper Banchan
The Ultimate Rice Thief: Make Thrilling Gyeongsang-do Style Minced Peppers (Gochu Dajim)!
This is a beloved summer delicacy from the Gyeongsang-do region, cherished for generations. While it’s become more known through broadcasts, many haven’t actually tried making it from scratch. I’m here to share this amazing recipe with you! The taste is truly incredible and will have you reaching for more rice. You can also check out the video for a visual guide: https://youtu.be/OpA_W5MB79s
Ingredients- 300g Cheongyang peppers (spicy Korean peppers)
- 50g Anchovies (small or medium)
- 1/2 medium Onion
- 1/2 cup Soy sauce for soup (Guk-ganjang) (approx. 100ml)
- 50g Minced garlic (approx. 3.5 Tbsp)
- 1.5 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, thoroughly wash the Cheongyang peppers. To ensure they are clean, soak them in water with a bit of vinegar or baking soda for about 10 minutes, then rinse them well. If you prefer a milder heat or want to add variety, you can mix them with regular green peppers (put-gochu) in a 1:1 ratio.
Step 2
Prepare your anchovies. Small, medium, or dried anchovies suitable for broth (dashima myulchi) are all suitable. If using dashima myulchi or medium anchovies, it’s recommended to remove their guts for a less bitter taste, and you can also include their heads for extra flavor.
Step 3
Finely mince the Cheongyang peppers (and regular peppers, if using), onion, and garlic. You can use a food processor for convenience or chop them finely by hand. Leaving a little texture is better than making them completely into a paste.
Step 4
If you are using dashima myulchi or medium anchovies, mince them finely using a blender or knife. This helps their savory flavor infuse better into the mixture. If you’re using very small anchovies (janmyulchi), you can leave them whole.
Step 5
Combine all the minced ingredients—peppers, onion, garlic, and anchovies—in a pot. Add just enough water to barely cover the ingredients. Adding too much water will prolong the cooking time.
Step 6
Add 1/2 cup of soy sauce for soup (Guk-ganjang). This dish relies solely on the fresh ingredients and the Guk-ganjang for its flavor, making it a healthy side dish without any artificial seasonings. Now, cover the pot and bring it to a boil over high heat.
Step 7
Once the mixture starts boiling vigorously, reduce the heat to medium-low. Continue to simmer gently until the liquid has reduced and thickened to a stew-like consistency. Stir occasionally to prevent the anchovies or peppers from sticking to the bottom of the pot.
Step 8
You don’t need to completely dry out the liquid. It’s best to stop cooking when there’s still a little bit of sauciness remaining. This ensures the banchan stays moist and flavorful, perfect for mixing with rice, and prevents it from becoming too dry when stored.
Step 9
Finally, generously sprinkle in 1.5 tablespoons of toasted sesame seeds. Sesame oil is optional and can be added to your preference. Adding sesame oil will enhance the nutty aroma and make the dish even more delicious.
Step 10
Serve this delightful Gochu Dajim over plain rice, either warm or cold. Drizzle a little sesame oil on your rice and add a spoonful of the pepper mixture. You’ll find you won’t need any other side dishes! This addictive ‘rice thief’ will disappear so quickly, you’ll be eating two bowls of rice without even realizing it!
