CreatripTeam

Popular YouTuber Lee Bo-eun shares an easy recipe for a seasonal Korean banchan (side dish): braised kkwari gochu (small, mildly spicy peppers) with jinmichae (dried pollack strips). The dish blends the peppers’ crunch and the chewy texture of the pollack with a savory, slightly sweet sauce made from soy sauce, mirin (or cooking wine), maesil syrup (plum syrup), and rice syrup. Key steps include rinsing jinmichae in rice-washing water to reduce saltiness and soften it, slicing the peppers, and slowly simmering so the seasoning soaks in and the sauce reduces to a glossy finish. Perilla powder (kkaennip powder) is added for a nutty depth. The peppers also provide capsaicin for circulation and warmth, plus fiber and vitamin C—good for chilly autumn days. Lee notes the dish keeps well chilled after refrigeration, making it a convenient, flavorful staple for lunchboxes or everyday meals.