Spicy and Crunchy Pickled Pepper Salad (Jeorim Gochu Muchim)
Spicy and Crunchy Pickled Pepper Salad (Jeorim Gochu Muchim)
Revitalize Your Appetite on Hot Days with This Delicious Pickled Pepper Salad!
I made these pickled peppers using Cheongyang peppers late last summer and stored them in the refrigerator to mature. I finally took them out to make this salad. Even though I absolutely dislike anything sour, these peppers fermented beautifully without any tanginess, and they tasted incredibly delicious! After removing just the excess saltiness and mixing them with the seasoning, the result was wonderfully crunchy and unbelievably tasty. Lately, I felt like I was losing my appetite for the first time, but this dish has brought it right back! Doesn’t this pickled pepper salad make your mouth water? It’s a true rice thief! I hope you have a delicious weekend!
Main Ingredients- 22 well-fermented pickled peppers
Seasoning Ingredients- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Honey
- 1 Tbsp Sugar
- A little minced garlic
- Some chopped green onion
- Some toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Honey
- 1 Tbsp Sugar
- A little minced garlic
- Some chopped green onion
- Some toasted sesame seeds
Cooking Instructions
Step 1
First, soak the prepared pickled peppers in cold water for about 10-15 minutes to gently reduce their saltiness. This is an important step to adjust the salt level, so you can adjust the soaking time based on your preference.
Step 2
After soaking, drain the peppers thoroughly using a colander. Any remaining water can make the salad taste diluted, so you can also lightly pat them dry with a paper towel.
Step 3
Now, let’s make the delicious seasoning! In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp honey, 1 Tbsp sugar, and a little minced garlic. Mix them well. You can adjust the sweetness by adding more or less honey and sugar according to your taste.
Step 4
Add the drained pickled peppers to the prepared seasoning. Also, add the chopped green onion and toasted sesame seeds. Gently toss everything together with your hands until the seasoning is evenly coated on the peppers. Be careful not to mix too vigorously, as this could mash the peppers.
Step 5
Transfer the well-mixed pickled pepper salad to a nice serving dish. It’s delicious to eat immediately, or you can chill it in the refrigerator for a while to enjoy an even cooler and crisper texture.
