Korean Pepper Dip 3

Ingredients

• 3roasted peppers
• 2 clovesgarlic
• 60 mlolive oil
• lemonjuiced
• to tastefine sea salt

Method

1. Start by preparing the roasted peppers. If they are whole, remove the stems and seeds, then roughly chop them into smaller pieces. Place the chopped roasted peppers into a mortar and pestle or a blender. The goal is to achieve a smooth, cohesive paste, so blend or pound until the texture is consistent and no large chunks remain.
2. Once the peppers are well-blended, gradually incorporate the olive oil. Pour 60 ml of olive oil slowly into the pepper paste while continuing to blend or stir. This gradual addition helps the oil emulsify with the pepper mixture, creating a silky texture. You should notice the mixture becoming smoother and glossier as the oil is fully integrated.
3. Next, add the juice of one lemon to the mixture. Stir or blend the lemon juice in slowly to balance the richness of the oil with a bright, acidic note. This step is crucial for achieving the right flavor balance, so ensure the lemon juice is evenly distributed throughout the dip.
4. Peel and finely mince the 2 cloves of garlic. Add the minced garlic to the pepper mixture, stirring it in thoroughly. Season with fine sea salt to taste, starting with a small pinch and gradually adding more if needed. Taste the dip by spreading a small amount on a piece of bread to check the seasoning. Adjust the salt and garlic levels until the flavors are to your liking.
5. Allow the dip to rest for a short period at room temperature. This brief resting time lets the flavors meld together, enhancing the overall taste. Once rested, serve the dip cool, ideally as part of a shared meal, reflecting the communal spirit of Korean home cooking.