Gochujang (Korean chili paste), Korean radish, and kimchi.
Fermentation & Pickling⏱ 120min👥 3 servings
Ingredients
- 30 pieces of salted chili peppers.
- 1 tablespoon of gochujang.
- 3 tablespoons of gochugaru (Korean chili powder).
- 2 tablespoons of minced garlic.
- 1 tablespoon of plum extract.
- 1 tablespoon of fish sauce (made from anchovies or dried young yellow corvina).
- 2 tablespoons of black sesame seeds.
Instructions
1
Cut off the ends of the peppers slightly to remove excess salt.
2
Soak in water for 1-2 hours or longer to remove excess salt (until it has a slightly salty taste).
3
Remove as much moisture as possible by squeezing it out thoroughly.
4
Mix the specified amount of seasoning ingredients together to create the sauce.
5
Add the prepared chili peppers to the sauce and mix thoroughly.
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