Main ingredients 🥩
Cheongyang peppersVinegarGochugaru (red pepper flakes)Corn syrupMaesil extract (plum extract)Anchovy sauceGochujang (red chili paste)Jin soy sauce
Okjubu's Instant Gochu Beomuri
A quick side dish made by reducing the spiciness of peppers in vinegar water, then tossing them in a sweet and spicy sauce to keep them crunchy.
🙋 Recommended for
- ⭐ Those looking for a spicy and crunchy summer side dish to instantly boost your appetite.
- ⭐ Those in need of a refreshing side dish to accompany meat dishes or noodle dishes.
Ingredients needed 🛒4 servings
- Cheongyang peppers 400g
- Vinegar 1/2 cup
- Water 1/2 cup
- Gochugaru 6 tbsp
- Corn syrup 5 tbsp
- Maesil extract 1 tbsp
- Sugar 3 tbsp
- Anchovy sauce 3 tbsp
- Gochujang 2 tbsp
- Jin soy sauce 1 tbsp
Recipe 🍳
- Wash the cheongyang peppers thoroughly and cut into bite-sized pieces.
- Mix 1/2 cup water and 1/2 cup vinegar to make vinegar water, then soak the cut peppers for 5 minutes, flipping once halfway.
- After 5 minutes, drain the vinegar water and lightly squeeze out excess moisture from the peppers.
- In a large bowl, combine 6 tbsp gochugaru, 5 tbsp corn syrup, 1 tbsp maesil extract, 3 tbsp sugar, 3 tbsp anchovy sauce, 2 tbsp gochujang, and 1 tbsp jin soy sauce to make a generous seasoning sauce.
- Add the drained peppers to the seasoning sauce and toss well to coat evenly. Serve.
- Cut peppers into bite-sized pieces, soak in vinegar water for 5 minutes to remove pungency, then drain.
- Mix gochugaru, corn syrup, maesil extract, sugar, anchovy sauce, gochujang, and soy sauce to make a spicy seasoning sauce.
- Combine peppers with the sauce, toss well, and store in a container.
Cooking tips 💡
- Soaking peppers in vinegar water reduces the pungent taste and enhances the crunchy texture when bitten.
- If you find the spiciness too strong, substitute cheongyang peppers with cucumber peppers or large green peppers for a milder but equally delicious result.
- To avoid getting spiciness on your hands, use a spatula or kitchen tools instead of your bare hands when mixing.
- This pairs perfectly with cold water rice (mul naengmyeon-style) or warm kalguksu noodles.
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