Spicy & Savory Conqueror of Hunger: Gochu Dabeagi
Spicy & Savory Conqueror of Hunger: Gochu Dabeagi
[Geochang Local Cuisine] How to Make Anchovy Gochu Dabeagi & Cheongyango Pepper Dabeagi
This is a special Gochu Dabeagi (spicy pepper paste/relish) from my hometown, also known as ‘Myeolchi Gochu Jangmul’ or ‘Myeolchi Gochu Dajim’. It’s an absolute gem that’s perfect for those times when your appetite is lacking, especially when made in abundance during the summer pepper season and stored in the freezer. It’s also incredibly delicious as a topping or seasoning for jeon (pancakes) or noodles.
Ingredients- Fresh peppers (can mix spicy/regular, spicy recommended)
- Medium-sized anchovies or small anchovies (jiri myeolchi)
- Minced garlic
- Korean soup soy sauce (Guk-ganjang)
- Regular soy sauce (Jin-ganjang)
- Sesame oil
- Toasted sesame seeds
- Water
Cooking Instructions
Step 1
The best time to make Gochu Dabeagi is when my parents send me a generous amount of peppers they’ve grown themselves. I personally prefer using only cheongyango peppers (땡초) for a fiery kick, but you can also mix them with regular peppers. However, I don’t recommend making it with only non-spicy peppers, as it would miss the signature punch of this dish.
Step 2
First, thoroughly wash the peppers. Then, carefully chop them into small pieces (about 0.5cm or smaller), being mindful of your eyes. The finer you chop them, the better the flavors will meld.
Step 3
Traditionally, medium-sized anchovies are used. However, if you have some leftover small anchovies (jiri myeolchi) in your freezer, they work too. If using medium anchovies, remove their heads and innards, then chop them into small pieces. Avoid mincing them too finely; aim for bite-sized pieces.
Step 4
Heat a dry pan over medium-low heat. Add the prepared anchovies and stir-fry them until they release their fishy aroma. Once toasted, transfer the anchovies to a separate bowl and let them cool.
Step 5
In the same pan, add the chopped peppers. Pour in a little water (about 2-3 tablespoons) and cook them by stir-frying until they soften and turn translucent. Caution: Stir-frying cheongyango peppers can fill your house with a pungent, spicy aroma, so it’s a good idea to open windows for ventilation.
Step 6
Once the peppers are cooked to a softened state, add the toasted anchovies and minced garlic to the pan. Stir everything together and continue to cook for a minute or two, allowing the garlic’s pungency to meld with the peppers and anchovies.
Step 7
Now, it’s time to season. Add both Guk-ganjang (Korean soup soy sauce) and Jin-ganjang (regular soy sauce) in a 1:1 ratio. Start with one tablespoon of each, taste, and then gradually add more to achieve your desired saltiness and flavor profile. You can also adjust with a pinch of salt if needed.
Step 8
When the peppers are fully cooked and tender, and all the ingredients are well combined, turn off the heat. Finish by drizzling generously with sesame oil and sprinkling toasted sesame seeds for a nutty aroma. Your delicious Gochu Dabeagi is now complete!
Step 9
This Gochu Dabeagi is a true appetite stimulant, perfect for summer days. It’s so flavorful that it can make a simple bowl of rice incredibly satisfying. It’s also a fantastic accompaniment to grilled meats or jeon, cutting through richness and adding a burst of flavor.
Step 10
It’s highly recommended to make a large batch when peppers are in season. Once completely cooled, portion it into servings and store it in the freezer. When you want to enjoy it, simply transfer a portion to the refrigerator to thaw. There’s no need to cook it further; it’s ready to be enjoyed as a side dish or a flavorful topping.
