Chili paste.
BraisingIngredients
- 200g of green chili peppers.
- 10 green chili peppers.
- 2 red chili peppers.
- 1 onion.
- Anchovies, 40g.
- 4 tablespoons of perilla oil.
- 1 tablespoon of minced garlic.
- 300 ml of water (approximately 1 and a half cups).
- Anchovy fish sauce, 4 tablespoons.
- 2 tablespoons of naturally brewed soy sauce (or Jin-ganjang).
- 4 tablespoons of seasoned alcohol.
- 2 tablespoons of black sesame seeds.
Instructions
Chili peppers (including green bell peppers, bird's eye chilies, and red chili peppers) should have their stems removed and then be finely chopped into pieces about 0.5 cm in size.
The onion is also chopped to a size similar to that of the chili peppers and prepared.
If anchovies have a fishy smell, lightly toast them over low heat to remove the odor and any refrigerator smells.
In a pan, heat 4 tablespoons of perilla oil over medium-low heat. Add all the chopped chili peppers and stir-fry for 3 minutes to remove any bitterness.
Add 1 tablespoon of minced onion and minced garlic, and continue to sauté for another 3-4 minutes until the onion becomes translucent.
Add 300ml of water, 4 tablespoons of dried anchovies, 4 tablespoons of fish sauce, and 2 tablespoons of soy sauce.
Turn the heat to medium and simmer until the broth thickens.
Turn off the heat and stir in 2 tablespoons of toasted sesame seeds before serving the Korean radish dish.