Myeolchi Gochu Jangajji

Clean the dried anchovies by gently wiping them or removing any visible impurities. Lightly toast the dried anchovies in a dry pan over medium heat for 2-3 minutes until fragrant, then set aside to cool completely.

Wash the green chili peppers thoroughly. Prick each green chili pepper several times with a fork or toothpick to allow the pickling liquid to penetrate evenly.

In a saucepan, combine soy sauce, water, rice vinegar, sugar, and Korean malt syrup. Add the sliced garlic and sliced ginger. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.