Aha Bujang's All-Purpose Cheongyang Chili Pepper Dadaegi

• onion 250g
• cheongyang chili pepper 500g
• minced garlic 3 tablespoons
• fermented sand lance sauce 10 tablespoons
• beef dashida 2 tablespoons
• Miwon 3 tablespoons
• gochugaru 10 tablespoons (mix regular and spicy gochugaru to taste)

Recipe 🍳

Cooking tips 💡

• Make a large batch, portion it out, and freeze for long-term use—just take out what you need whenever you want.
• Letting it mature in the refrigerator for one to three days allows the powdered seasonings to meld fully and develop a deeper flavor.
• For an even fierier heat, increase the proportion of Vietnamese gochugaru or cheongyang gochugaru in the blend.

Recommended for 🙋

• ⭐Those looking for a restaurant-style spicy dadaegi to add to gukbap, noodles, or naengmyeon.
• ⭐Those who want to make a spicy all-purpose seasoning paste once and use it for a long time.