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This Man's Cook Gochujjapabi

A versatile side dish made by simmering spicy green peppers and chili peppers with the deep umami of dried anchovies, creating a bold, fiery flavor.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Always sauté dried anchovies in a dry pan first to remove moisture and fishy odor—this ensures a clean, rich taste after cooking.
  • Avoid overcooking, as prolonged heat can dull the vibrant color of the peppers and soften their crisp texture; it’s best to turn off the heat when a little liquid remains.
  • This finished gochujjapabi makes an excellent condiment for lettuce wraps, bibimbap, or as a spicy topping for cold noodles like janchi guksu or kalguksu.

Recommended for

  • Those seeking a bold, spicy, salty side dish to stir into hot rice when lacking appetite.
  • People looking for a rich, savory pepper seasoning that works perfectly with noodle dishes or lettuce wraps.
  • Fans of the distinctive tangy, refreshing taste created by the combination of peppers and dried anchovies.

Shop ingredients on Coupang(Ad)

Chinese long peppergreen chili pepperred chili pepperoniondried anchoviesperilla oilanchovy fish saucesoy saucecooking winesesame seeds

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