Kankochi belongs to the spicy condiments of Korean cuisine. It is very simple and quick to prepare. If you don't have a blender, pass everything through a fine grinder twice. If you don't like the presence of seeds, remove them before grinding, but they are the ones that give the main pungency. In a clean, dry jar in the refrigerator, the sauce can be stored for up to 2-3 weeks. But it can be put into small jars, frozen and taken out as needed. When defrosted, it retains its taste.
Main Ingredient: Vegetables / Bell Pepper / Hot Pepper
Cuisine geography: Korean / Asian
- Hot pepper - 175 gram
- Bulgarian pepper - 175 gram
- Garlic - 25 Grams
- Coriander - 1/2 Teaspoon (ground)
- Salt - 1 Teaspoon
Number of Servings: 10-20
How to cook "Kankochi"
Prepare all the ingredients you need. Vegetables must be fresh, without signs of spoilage. It is best to chop the coriander before cooking to make the seasoning more flavorful.
Wash the bell pepper, wipe it thoroughly, remove the tails and seeds. Cut the peppers into medium wedges.
Place pieces of bell pepper in a blender bowl. Peel the garlic and add to the pepper.
Wash and dry hot peppers. Remove the ponytails and cut into pieces. Add them to the vegetable bowl. Be very careful and wash your hands well right away. In no case touch the mucous membrane, you can get a burn from the pepper.
Punch everything with a blender until smooth.
Add ground coriander to the pepper mixture and stir again.
Divide the seasoning into clean jars, cover and refrigerate. Delicious meal for you!