Savory Fermented Red Pepper Leaf Salad (Gochutnip Muchim)
Savory Fermented Red Pepper Leaf Salad (Gochutnip Muchim)
Deeply Flavored Fermented Red Pepper Leaf Salad: A Rice-Thief Side Dish
Introducing a magical recipe for fermented red pepper leaf salad that will revive even the most jaded appetite! By fermenting the tender red pepper leaves, we achieve a deeper, richer flavor. While delicious when prepared fresh, fermented leaves offer a significantly enhanced taste, making them an ideal side dish for rice. Enjoy this healthy and flavorful banchan made with seasonal autumn ingredients!
Main Ingredients- 100g fermented red pepper leaves (rinsed 3-4 times thoroughly)
- 2 Tbsp minced green onion
Seasoning Ingredients- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sesame oil
- 0.5 Tbsp minced garlic
- 1 Tbsp red pepper powder (gochugaru)
- 1 Tbsp toasted sesame seeds
- 1 Tbsp oligosaccharide (or corn syrup)
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, thoroughly rinse the fermented red pepper leaves 3-4 times under cold water. Gently squeeze out excess water and place them in a mixing bowl. Add 0.5 Tbsp of minced garlic and 1 Tbsp of red pepper powder. Since the fermented leaves already have a natural saltiness, you likely won’t need to add any extra salt.
Step 2
Now, let’s add the seasonings to bring in sweetness and nutty flavor. Add 1 Tbsp of toasted sesame seeds and 1 Tbsp of oligosaccharide (or corn syrup) for sweetness. Finally, drizzle in 0.5 Tbsp of sesame oil for a rich aroma and nutty taste. Prepare these ingredients to be mixed in.
Step 3
Gently toss and mix the red pepper leaves with the prepared seasonings using your hands. It’s important to ensure all the flavors are evenly distributed. Add 2 Tbsp of minced green onion and mix once more lightly. Your delicious banchan, often called a ‘rice thief’ for its addictive flavor, the red pepper leaf salad, is now ready.
Step 4
Transfer the completed salad to a serving dish. Sprinkle with a few more toasted sesame seeds for a garnish, completing this appetizing autumn side dish. This is the time of year when pepper stalks are being tidied up and leaves are harvested. Red pepper leaves are incredibly nutritious, boasting about 70 times the vitamin content of fresh green peppers! So, instead of discarding them, consider making this wonderful banchan for autumn and preserving it for year-round enjoyment.
Step 5
Additionally, I will soon be sharing a recipe for making delicious kimchi using these fermented red pepper leaves, so please look forward to it!
