Kankochi
Description
Homemade sauce is easy and quick to prepare. Kanchochi is a spicy condiment in Korean cuisine. It's very simple and fast to make. If you don't have a blender, pass all ingredients twice through a meat grinder with a fine plate. If you don't like seeds in the sauce, remove them before grinding—but they are responsible for most of the heat. The sauce can be stored in a clean, dry jar in the refrigerator for up to 2–3 weeks. Alternatively, you can portion it into small jars, freeze, and take out as needed. It retains its flavor well after thawing. Serve chilled or at room temperature.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. The vegetables should be fresh, without any signs of spoilage. It is best to grind the coriander before cooking, as this will make the spice more aromatic.
- 2
Step 2
Wash the bell peppers, dry them thoroughly, remove the stems and seeds. Cut the peppers into medium-sized pieces.
- 3
Step 3
Place the pieces of bell pepper into the blender container. Peel the garlic and add it to the pepper.
- 4
Step 4
Wash the chili peppers and dry them. Remove the stems and cut into pieces. Add them to the bowl with the vegetables. Be very careful and immediately wash your hands thoroughly. Under no circumstances touch your mucous membranes, as you may get burned from the pepper.
- 5
Step 5
Add salt.
- 6
Step 6
Blend everything with a blender until smooth.
- 7
Step 7
Add the ground coriander to the pepper mixture and mix again.
- 8
Step 8
Place the spice mix into clean jars, cover, and store in the refrigerator. Enjoy your meal!