Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Re
* 이미지는 AI가 생성한 참고 이미지로, 실제 조리 결과물과 다를 수 있습니다.
This is a piquant and spicy 'rice thief' Cheongyang pepper relish (청양고추다짐이) recipe made with 1 kg of Cheongyang peppers (청양고추), dried anchovies (멸치), and dried shrimp (건새우). It's excellent for various dishes such as bibimbap (비빔밥), egg rice, gimbap (김밥), jumeokbap (주먹밥) (rice balls), and makguksu (막국수) (buckwheat noodles).
📋 2 recipes — Select to view
This recipe for Cheongyang-gochu-dajimi (청양고추다짐이) is a spicy and pungent 'rice thief' made with 1 kg of Cheongyang chili peppers, dried anchovies for broth, and dried shrimp.
📝 Editor's Notes
This spicy and pungent Cheongyang-gochu-dajimi (청양고추다짐이), made with 1 kg of Cheongyang chili peppers and prepared in just 15 minutes, is an indispensable 'rice thief' side dish on the Korean dining table.
The deep umami of dried anchovies for broth (국물멸치) and dried shrimp (건새우) harmonizes with the spiciness of Cheongyang chili peppers, creating a magical dish that can revive a lost appetite with just one spoonful.
Especially on chilly autumn or cold winter days, serving it over warm rice will fill you with a comforting warmth.
We highly recommend this excellent side dish to provide a hearty and delicious meal even on busy days.
🛒 Ingredient Tips
Choose Cheongyang chili peppers (청양고추) that have firm, vibrant green skin and dry stems, without blemishes and with a slight sheen.
For dried anchovies for broth (국물멸치), select those with less fishy odor and a silvery color; they should remain firm and not crumble when heads and guts are removed.
Good quality dried shrimp (건새우) should have a bright color, minimal breakage, and a strong, savory aroma.
Although not strictly seasonal, you can find high-quality Cheongyang chili peppers and dried seafood year-round, so try making this delicious dajimi with fresh ingredients.
🔄 Substitution Guide
If the spiciness of Cheongyang chili peppers (청양고추) is too much for you, try mixing in half Kkari-gochu (꽈리고추) or Asak-gochu (아삭이고추).
This will reduce the heat while still allowing you to enjoy the crisp texture and unique aroma of the peppers.
For those with anchovy or dried shrimp allergies, or who dislike seafood flavors, finely minced shiitake mushrooms or king oyster mushrooms can be a good substitute.
The umami from the mushrooms can partially replace the flavor of anchovies and dried shrimp.
If you don't have mirin (미림), you can substitute with soju (소주) or cheongju (청주).
While you can use regular brewed soy sauce instead of Korean traditional soy sauce (집간장/조선간장), the traditional soy sauce offers a deeper umami and higher salinity, which is better for bringing out the recipe's intended flavor.
🥘 Ingredients
👨🍳 Cooking Points
The most crucial point in this recipe is to 'chop the Cheongyang chili peppers with a knife.' Using a blender can result in a 'grassy' smell and a mushy texture, so although it may be more work, finely chopping them by hand preserves their crisp texture and fresh flavor.
Second, when grinding the anchovies and dried shrimp in a food processor, make sure to pulse 'until particles are visible' to enjoy their savory texture.
Be careful not to grind them too finely, as this will remove their bite.
Finally, when simmering the seasoning, 'reduce it over high heat until almost all the liquid has evaporated' for about 5 minutes, which allows the flavors to penetrate the ingredients fully and improves storage.
Remembering these three points will help you make delicious Cheongyang-gochu-dajimi successfully.
👨🍳 Directions
Wear gloves, remove the stems from the Cheongyang chili peppers, then soak them in water with vinegar for about 10 minutes to sanitize.
Remove the heads and guts from the dried anchovies for broth, then microwave them for 3 minutes to eliminate any fishy smell. You can also use small stir-fry anchovies (지리멸치).
Finely mince the white part of 1 green onion and 10 cloves of garlic. (It's best to use mainly the white part as the green part can release too much liquid.)
After sanitizing, wash the Cheongyang chili peppers thoroughly and remove excess water. Finely chop them with a knife, ensuring they are not too large. (Using a knife is better for taste and storage, as a blender can produce an undesirable 'grassy' flavor and soften the texture.)
Place the microwaved anchovies and 1 handful of dried shrimp into a food processor (or chopper) and pulse until coarse, with visible pieces.
Heat 3 tbsp cooking oil in a wide pan. Sauté the minced green onion and garlic until golden brown and fragrant.
Add the ground anchovies and dried shrimp to the sautéed green onion and garlic, stir-fry once more, then add all the chopped Cheongyang chili peppers and stir-fry until thoroughly combined.
Add 1 cup water, 3 tbsp Korean traditional soy sauce (집간장/조선간장), 5 tbsp anchovy fish sauce (멸치액젓), 5 tbsp mirin (미림), and 0.5 tbsp sugar. Bring to a boil over high heat and simmer for about 5 minutes, or until almost all the liquid has evaporated.
Finally, drizzle 1 swirl of perilla oil (들기름) to finish.
💡 Tips
Chopping the Cheongyang chili peppers with a knife, rather than blending, reduces the 'grassy' smell and maintains a pleasant texture.
Microwaving the anchovies for 3 minutes significantly enhances their umami flavor without any fishy smell.
Making a generous batch at once is great for using in various dishes like bibimbap, egg rice, kimbap, jumeokbap, and makguksu.
When chopping Cheongyang chili peppers, always wear gloves to prevent direct contact of their spicy components with your skin.
Do not grind the anchovies and dried shrimp too finely; coarse grinding with visible pieces will preserve their savory texture.
📦 Storage & Reuse
Once prepared, Cheongyang-gochu-dajimi (청양고추다짐이) can be stored in an airtight container in the refrigerator for about 1-2 weeks.
For longer storage, it's best to divide it into smaller portions and freeze it.
When frozen, it can be kept for about a month.
Before serving, thaw it in the refrigerator or gently warm it in the microwave.
Be careful not to overheat it, as this can make the texture mushy.
Leftover dajimi can also be added to fried rice for a spicy kick or used as a seasoning sauce over pan-fried tofu.
Enjoy experimenting with various ways to use it!
🥢 Who This Is For
This Cheongyang-gochu-dajimi (청양고추다짐이) is highly recommended for those who love spicy food or have lost their appetite.
Just one spoonful over warm, freshly cooked rice is enough—no other side dishes are needed.
You can also enjoy it as 'egg rice' with a fried egg, or add it inside kimbap (김밥) or jumeokbap (주먹밥) for a unique flavor.
It's particularly delicious when used as a spicy sauce for makguksu (막국수).
It's also very useful for a quick and easy breakfast on busy mornings or for preparing a hearty meal while camping.
🔥 Nutrition Info
One serving of Cheongyang-gochu-dajimi (청양고추다짐이) (approx.
50g) is estimated to be around 70 kcal.
It is expected to contain approximately 5g of protein, 4g of fat, and 4g of carbohydrates.
Cheongyang chili peppers, the main ingredient, are rich in Vitamin C, which helps boost immunity, and capsaicin, which promotes metabolism and helps relieve stress.
Anchovies and dried shrimp are rich in calcium and protein, beneficial for bone health, and provide essential amino acids.
Furthermore, perilla oil (들기름) is rich in Omega-3 fatty acids, which can positively impact cardiovascular health.
Consuming this spicy side dish in moderation can be a healthy addition to your diet.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Recipe to Spice Up Your Appetite?
- Main ingredients include Cheongyang peppers (청양고추), Dried anchovies (멸치) for broth, Dried shrimp (건새우), Large green onion (대파), Garlic. When selecting Cheongyang peppers (청양고추), look for ones with fresh stems, vibrant color, and a firm texture. Since you're using a large quantity (1 kg), freshness is very important. For dried anchovies for broth (국물멸치), choose clean, silvery ones with minimal fishy smell. Removing their heads and guts, then microwaving them for 3 minutes, effectively eliminates the fishiness and maximizes their umami. For dried shrimp (건새우), select those that are not too small, have a reddish color, and a glossy sheen, as they will add a richer savory flavor. Note that using primarily the white part of the large green onion (대파) helps reduce excess moisture and achieve a cleaner taste.
- Q. What are the key tips for making Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Recipe to Spice Up Your Appetite?
- The most crucial cooking point is how you mince the Cheongyang peppers (청양고추). Using a blender can result in a 'grassy' smell and an inferior texture, so it's much better for both taste and storage to finely mince them with a knife, even if it's a bit tedious. The second point is to grind the anchovies (멸치) and dried shrimp (건새우) coarse enough so that their texture remains visible. This helps preserve their savory mouthfeel. Finally, when simmering the seasoning, it's important to reduce it on high heat for about 5 minutes until almost all the liquid has evaporated. This ensures the relish is thick and delicious, not watery. Be sure to stir frequently to prevent burning and manage the heat well.
- Q. How should I store leftover Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Recipe to Spice Up Your Appetite?
- Store the finished Cheongyang pepper relish (청양고추다짐이) in a sterilized airtight container in the refrigerator for about 2 weeks. For longer storage, it's recommended to divide it into single-serving portions and freeze them. It can be stored in the freezer for about 1 to 2 months. When using the frozen relish, thaw it in the refrigerator beforehand or gently warm it in the microwave. Leftover relish can be used not only as an ingredient for bibimbap (비빔밥) or rice balls (주먹밥) but also as a substitute for ssamjang (쌈장) with leafy greens or as a seasoning for braised tofu. Enjoy it in various ways as an all-purpose seasoning.
- Q. How many calories are in Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Recipe to Spice Up Your Appetite?
- This Cheongyang pepper relish (청양고추다짐이) is estimated to be around 50-70 kcal per serving. Primarily made of Cheongyang peppers (청양고추), anchovies (멸치), and dried shrimp (건새우), it is relatively high in protein and low in fat and carbohydrates. While exact gram counts vary depending on ingredient amounts, it's rich in quality protein and calcium from the anchovies and dried shrimp. Capsaicin in Cheongyang peppers promotes metabolism and they are also rich in Vitamin C, offering health benefits. Garlic and large green onions (대파) contain compounds that help boost immunity, making this a healthy side dish. However, the sodium content can be somewhat high, so it's important to consume it in moderation.
- Q. Can I substitute ingredients in Spicy Cheongyang Pepper Relish (청양고추다짐이) - A 'Rice Thief' Recipe to Spice Up Your Appetite?
- If the spiciness of Cheongyang peppers (청양고추) is too much, you can mix in regular green peppers (풋고추) or "cucumber peppers" (오이고추) or even use only green peppers. This will reduce the spiciness while still allowing you to enjoy the fresh aroma of the peppers. Instead of dried anchovies for broth (국물멸치), you can use small stir-fry anchovies (jiri-myeolchi (지리멸치)). Stir-fry anchovies are more convenient as they don't require separate preparation. If you don't have dried shrimp (건새우), you can omit them or slightly increase the amount of anchovies to compensate for the umami. If mirin (미림) is unavailable, you can substitute with soju (소주) or cheongju (청주); the alcohol will evaporate during cooking, so there's no need to worry.
💬 Comments
No comments yet. Be the first to comment!