Crunchy Korean Chili Peppers with Soybean Paste Salad
Crunchy Korean Chili Peppers with Soybean Paste Salad
Super Simple! 5-Minute Crunchy Chili Pepper Salad with Soybean Paste (Inspired by Chef Eo Nam Sun)
When you lose your appetite on hot days, or when you need a simple side dish quickly, this recipe is perfect. It takes less than 5 minutes to prepare! Enjoy both delicious flavor and health benefits simultaneously. Just wash, chop, and mix! This crunchy chili pepper salad with soybean paste is incredibly easy to make and the savory soybean paste perfectly complements the crisp peppers.
Main Ingredients- 4 Crunchy Korean chili peppers (Asak-gochu)
- 1 Tbsp Doenjang (Korean soybean paste)
- 2/3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp Minced garlic
- 1 Tbsp Perilla oil
- 2/3 Tbsp Oligodang (Corn syrup or honey)
Cooking Instructions
Step 1
First, prepare 4 fresh and crunchy Korean chili peppers. Wash them thoroughly under running water. This ensures any dirt or residue is removed, so you can enjoy them with peace of mind.
Step 2
Next, chop the washed peppers into bite-sized pieces. Instead of cutting them too small, chopping them into larger, irregular pieces will preserve their delightful crunch. If you prefer, you can remove the seeds before chopping.
Step 3
Now it’s time to mix in the seasoning! In a bowl, combine 1 Tbsp of doenjang, 2/3 Tbsp of gochugaru, 1 Tbsp of minced garlic, 1 Tbsp of perilla oil, and 2/3 Tbsp of oligodang. Mix these ingredients well until they form a cohesive sauce. Once the seasoning is evenly mixed, add the chopped chili peppers. Gently toss them with your hands or a spoon until the peppers are well coated. Be careful not to overmix, as this can make the peppers mushy. Using perilla oil instead of sesame oil adds a wonderful nutty aroma.
