Main ingredients 🥩
Cheongyang chili peppersRed chili peppersSoy saucePlum extractVinegarSalted anchovy sauceRed pepper flakesGarlic
Ttukdak Hyung's Restaurant-Style Side Dishes
A flavorful side dish for grilled meat restaurants, made by spicing up cutlassfish jeot (fermented fish sauce) with chili peppers, creating a mouthwatering appetizer.
🙋 Recommended for
- ⭐ Those looking for special side dishes that enhance the flavor of meat.
- ⭐ Those who enjoy a sauce with the umami of fermented hairtail intestine sauce and the spiciness of chili peppers.
- ⭐ Those who want to create a restaurant atmosphere at home and enjoy a variety of flavors.
Ingredients needed 🛒4 servings
- Cheongyang chili peppers: 120g
- Red chili peppers: 30g
- Soy sauce: 100ml
- Plum extract: 100ml
- Vinegar: 50ml
- Water: 50ml
- Salted anchovy sauce: 2T
- Soju: 50ml
- Red pepper flakes: 1 tablespoon
- Minced garlic: 1 tablespoon
- Cheongyang chili peppers: 10g
- Red chili peppers: 10g
Recipe 🍳
- Make pickled Cheongyang chili pepper strips. Pour water into a bowl. Add the diagonally sliced Cheongyang and red chili peppers to the bowl. Remove the seeds, then drain the water using a sieve for a moment. Pour soy sauce into a pot. Add plum extract to the pot. Add vinegar to the pot. Add water to the pot. Once the sauce boils, immediately turn off the heat. Place the drained, sliced peppers into a jar. Pour the freshly made sauce over them while hot. Let it mature in the refrigerator for half a day.
- Make the salted anchovy sauce. Add salted anchovy sauce to a pan. Add soju to the pan. Add red pepper flakes to the pan. Add minced garlic to the pan. Add minced Cheongyang chili peppers to the pan. Add minced red chili peppers to the pan. Boil until thickened.
- How to enjoy the finished restaurant-style side dishes. Grill the meat until golden brown on both sides. Place the salted anchovy sauce on top of rice and meat in a ssam (wrap). Add the pickled Cheongyang chili pepper strips as well.
- Remove seeds from chili peppers and red chili peppers, then boil soy sauce, plum extract, and vinegar, and pour the hot sauce to make spicy pickled chili peppers.
- Stir-fry fermented hairtail intestine sauce, soju, chili powder, minced garlic, and minced chili peppers in a pan until thickened to make a flavorful sauce.
- Arrange grilled meat on a plate, top with the finished fermented hairtail intestine sauce and pickled chili peppers, and enjoy a rich restaurant-style side dish.
Cooking tips 💡
- To deepen the flavor of the galchi-sokjeot sauce for side dishes, simmer the ingredients in a pan until thickened.
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