Crispy Cucumber & Chili Pepper Seasoned with Doenjang & Delicious Stir-fried Potato Noodles
Manmulsang Secret Recipe: Crisp Cucumber & Chili Pepper with Doenjang (Doesn’t Get Soggy!) & Stir-fried Potato Noodles
From ‘Manmulsang,’ a special recipe featured on a popular Korean cooking show! Learn how to make cucumber and chili pepper seasoned with doenjang that stays crisp for a long time without becoming watery, paired with the universally loved stir-fried potato noodles. This recipe reveals a secret technique for a deep flavor without complex seasonings. Enjoy these special dishes easily at home, perfect as side dishes for rice or for entertaining guests.
Cucumber & Chili Pepper with Doenjang
- 10 Korean cucumber peppers
- 1 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp minced garlic (approx. 10g)
- 2 Tbsp plum extract (or syrup)
- 1 Tbsp perilla seed powder
- 2 Tbsp red pepper flakes
- A pinch of toasted sesame seeds
- 1 tsp sesame oil
- A small amount of toasted nuts (optional)
Stir-fried Potato Noodles
- 2 medium potatoes
- 1 red chili pepper
- 2 Korean green chili peppers (cheongyang peppers)
- 2 Tbsp soy sauce
- A little cooking oil (e.g., soybean oil)
- A pinch of toasted sesame seeds
- 1 tsp sesame oil
- 2 medium potatoes
- 1 red chili pepper
- 2 Korean green chili peppers (cheongyang peppers)
- 2 Tbsp soy sauce
- A little cooking oil (e.g., soybean oil)
- A pinch of toasted sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
1. Prepare the Doenjang Seasoning for Cucumber & Chili Pepper: In a large bowl, combine 1 Tbsp doenjang, 2/3 Tbsp minced garlic, 2 Tbsp plum extract, 1 Tbsp perilla seed powder, and 2 Tbsp red pepper flakes. Mix well to create the seasoning paste. (The Manmulsang recipe has a tip to add red pepper flakes later. Initially, just mix doenjang, garlic, plum extract, and perilla seed powder.)
Step 2
Cut the cucumber peppers into bite-sized pieces. Lightly toast some nuts in a pan for added nutty flavor (optional). Add the prepared doenjang seasoning to the cut cucumber peppers and gently mix by hand (called ‘jobol-jobol’). Finally, add the red pepper flakes and mix again. Finish by adding the toasted nuts, sesame seeds, and sesame oil. This method ensures the dish stays crisp and doesn’t become watery, even if stored for a while.
Step 3
2. Prepare the Stir-fried Potato Noodles: Thinly slice the red chili pepper and green chili peppers after removing the seeds. Peel the potatoes and cut them into thin matchsticks of similar thickness. Place the potato matchsticks in a bowl and add 2 Tbsp anchovy sauce (or fish sauce), letting them salt for about 10 minutes. This process draws out excess moisture, preventing the potatoes from clumping when stir-fried and enhancing their flavor. Rinse the salted potatoes lightly under running water and drain them thoroughly.
Step 4
Heat a little cooking oil in a pan over high heat. Quickly stir-fry the julienned chili peppers and the well-drained potato matchsticks. Once the potatoes start to turn translucent, add 2 Tbsp soy sauce and continue to stir-fry until the sauce is absorbed. When the potatoes are tender, remove the pan from the heat, drizzle with sesame oil, and sprinkle with toasted sesame seeds to finish. You’ll have delicious, crispy, and savory stir-fried potato noodles.
