Ingredients:

40 Cheongyang green chile peppers

4 red chile peppers

1 onion

2 tablespoons minced garlic

1 tablespoon cooking oil

Seasoning Ingredients:

3 cups dried anchovy and kelp broth

5 tablespoons tuna fish sauce

5 tablespoons soy sauce (for soup)

2 tablespoons sesame oil

2 tablespoons sesame seeds


Instructions:

Remove the stems from the chile peppers and finely chop them. Finely chop the onion as well. It’s recommended to wear gloves when handling a large amount of chile peppers.

Heat a pan with a bit of cooking oil, then add the minced garlic and onion. Saute until fragrant.

Add the chopped chiles and saute briefly, then pour in the seasoning ingredients. Simmer until the sauce thickens. Serve the sauce with rice or noodles, or enjoy it as a dipping sauce with roasted seaweed, steamed squash leaves or steamed cabbage wraps.

[Source: W table]

(Ttaengcho jang, hot pepper paste, Korean-style chili dip, ttaengcho dipping sauce)