Main ingredients
cheongyang chili peppergreen chili pepperred chili pepperonionanchoviesdried octopusdried shrimpdashimaradishminced garlicsoup soy sauce
Yoon Yi-ryeon's Gochujang-mul
A Gyeongsang-style gochujang-mul packed with cheongyang chili peppers and green chili peppers, enriched with anchovies and dried octopus for extra umami. Simmered in a rich broth until slightly reduced, it's a summer side dish perfect for mixing with rice.
Ingredients needed 4 servings
Recipe
Cooking tips
- Pan-roasting the anchovies removes moisture and eliminates any fishy smell while enhancing their savory flavor.
- The broth should be richly infused with anchovies, shrimp, dashima, onion, radish, etc., to bring out deep umami. If short on time, reinforce with anchovy dashida or fermented anchovy sauce.
- The finished gochujang-mul can be frozen. If water separates upon thawing, simply re-boil before eating.
Recommended for
- Those looking for a spicy, umami-rich rice side dish for summer when appetite is low.
- Those who want to make Gyeongsang-style gochujang-mul at home with a deep, rich broth.
- Those who want a practical side dish that can be made in large batches, frozen, and enjoyed over time.
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