Spicy and Savory Pepper ‘Jjabakyi’: A Rice Thief’s Delight!
Transforming Ordinary Peppers into a Rice-Stealing Star! Making Addictively Delicious Gochu Jjabakyi Following Baek Jong-won’s Recipe
The humble pepper, once a mere side dish, is reborn as a star rice accompaniment. When your appetite wanes, this pepper ‘jjabakyi’ served with a bowl of rice, especially rice mixed with water, will effortlessly make you devour two bowls. It’s that good!
Main Ingredients
- 1 handful of Korean chili peppers (called ‘Ggwari-gochu’), enough to fill half a ttukbaegi (earthenware pot)
- 2 Cheongyang peppers (for adjustable spiciness)
- 2 tablespoons of salted shrimp (primarily the solid bits)
- 1 stalk of green onion
- 4 cloves of garlic (or 1 tablespoon minced garlic)
- 2 tablespoons of perilla oil
Seasoning
- 1/2 tablespoon of fish sauce (optional, for added depth of flavor)
- 1/2 tablespoon of fish sauce (optional, for added depth of flavor)
Cooking Instructions
Step 1
First, prepare the Ggwari-gochu. Wash about a handful thoroughly – enough to fill roughly half of your ttukbaegi (earthenware pot). Rinse them well under running water to remove any dirt.
Step 2
Remove the stems from the Ggwari-gochu. Then, cut them in half crosswise. If you chop them too finely, they might become mushy after cooking and lose their shape. Cutting them into halves will help maintain a pleasant texture when you bite into them.
Step 3
Thinly slice 4 cloves of garlic. This step is key to infusing the dish with a robust garlic flavor. If you prefer minced garlic, use about 1 tablespoon.
Step 4
If you enjoy a spicier kick, prepare 2 Cheongyang peppers. You can adjust the spiciness to your liking. Slice the Cheongyang peppers diagonally or into rounds.
Step 5
Chop 1 stalk of green onion into large pieces, using both the white and green parts. The sweetness of the onion will enhance the overall flavor of the dish.
Step 6
Now, it’s time to assemble the dish in the ttukbaegi. Layer all the prepared ingredients into the pot: the cut Ggwari-gochu, Cheongyang peppers, sliced garlic, and green onions.
Step 7
Add the salted shrimp for seasoning. To avoid making it too salty, use about 2 tablespoons of the solid shrimp bits. The savory umami from the salted shrimp will perfectly balance the flavors and add depth.
Step 8
Next, add the liquid. Using rice water (the cloudy water from rinsing rice) will lend a richer, nuttier flavor. If you don’t have rice water, plain water is also fine. Since the vegetables will release their own moisture as they cook, pour in just enough liquid to reach about two-thirds of the way up the ingredients, so they aren’t fully submerged.
Step 9
Place the ttukbaegi on the stove over high heat and bring it to a boil. Once it starts bubbling vigorously, reduce the heat slightly.
Step 10
Once the stew begins to simmer, add the fish sauce for an extra layer of flavor. Just 1/2 tablespoon will transform the dish with a more complex, savory taste. If you prefer less salt, feel free to omit the fish sauce. After simmering for a bit more with the fish sauce, drizzle in 2 tablespoons of perilla oil. Its nutty aroma will elevate the dish beautifully.
Step 11
Your delicious Gochu Jjabakyi is ready! The nutty fragrance of the perilla oil fills the air. It’s not just salty; it’s a uniquely addictive flavor that makes you crave more. Each bite will evoke a sense of comforting, rustic home cooking.
Step 12
While delicious served directly over rice, this Gochu Jjabakyi truly shines when enjoyed with plain rice mixed with a little water. The broth seeps into the rice, creating a magical combination.
Step 13
Take a spoonful of the water-mixed rice, top it with some peppers and a piece or two of salted shrimp from the jjabakyi, and savor the incredible taste – it’s pure bliss! This dish awakens your appetite like nothing else. After finishing the first bowl, don’t forget to mix the remaining broth with more rice for a delightful second course. The synergy between the salted shrimp and perilla oil is remarkable. Adjust the spiciness and saltiness to your preference, and create your own perfect ‘rice thief’ Gochu Jjabakyi!
