|Water||2 Cup (32 tbs)|
|Sesame oil||2 Teaspoon|
|Garlic clove||2 Medium (minced)|
|Anchovy||6 Large (dried)|
|Soy sauce||3 Tablespoon|
|Sesame seeds||1 Tablespoon (roasted)|
|Green onion||2 Bunch (200 gm) (chopped)|
1. Prepare the kkwarigochu and remove the stems from each pepper.
2. Wash the peppers and strain them.
3. Place the strained peppers in a large bowl and add 3 tablespoon flour (1 tablespoon flour for every 100 grams of kkwarigochu).
4. Mix it up with your hands until the peppers are coated in flour.
5. Into a steamer pot add 1 cup of water and boil it over high heat.
6. After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat.
7. Turn off the heat, take off the lid, and set aside.
8. Put a pan on the stove over medium heat.
9. Add 1 teaspoon sesame oil and 2 cloves of minced garlic to the heated pan and stir for a few seconds with a wooden spoon.
10. Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds.
11. Add ¼ cup water, 3 tablespoon soy sauce and 1 teaspoon honey (or sugar) and stir.
12. Lower the heat and simmer the sauce for 1-2 minutes.
13. Add 3 teaspoon hot pepper flakes or as per taste and mix it up with a wooden spoon.
14. Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute.
15. Turn off the heat and add 2 chopped green onions and 1 teaspoon sesame oil and mix it together.
16. Transfer some to a plate and sprinkle roasted sesame seeds on top before serving.
17. Serve with rice and store the leftover in the fridge up to 2-3 days.