Korean Pepper Dip

Ingredients

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

Method

1. Begin by placing 3 roasted peppers into a mortar and pestle or a food processor. If using a mortar and pestle, pound the peppers until they form a smooth paste, ensuring there are no large chunks remaining. If using a food processor, pulse until you achieve a similar smooth consistency. The texture should be thick and cohesive, not watery.
2. Once the peppers are smooth, gradually incorporate 60 ml of olive oil. If using a mortar and pestle, drizzle the oil slowly while continuously mixing to emulsify the mixture. In a food processor, add the oil in a thin stream while the machine is running. The mixture should become glossy and slightly thickened, indicating that the oil is well integrated.
3. Next, add the juice of one lemon to the pepper mixture. Stir or pulse until the lemon juice is fully combined. The acidity from the lemon will balance the richness of the olive oil and enhance the flavor of the peppers.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the mixture, stirring or pulsing to distribute it evenly. The garlic should be well incorporated, providing a subtle pungency without overpowering the peppers.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a bit on a piece of bread. Adjust the salt as needed, aiming for a balanced flavor where the sweetness of the peppers and the tanginess of the lemon are highlighted.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, setting it out on the table for sharing, as is traditional in Korean home cooking.