Spicy Green Pepper Salad with Soybean Paste (Putgochu Muchim)
Spicy Green Pepper Salad with Soybean Paste (Putgochu Muchim)
Easy Korean Green Pepper Salad Recipe with Soybean Paste: A Quick Side Dish
This incredibly simple side dish might surprise you with its addictive flavor. Fresh, slightly spicy green peppers are tossed with savory soybean paste (doenjang) to create a side that you’ll find yourself reaching for again and again. It’s so easy to make that you can whip it up anytime you crave a quick, delicious accompaniment to your meal, perfect even with just a bowl of leftover rice.
Ingredients- 5 Korean green peppers (putgochu)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Sugar
- 1/3 Tbsp Maesil Extract (plum extract, optional)
- 1 Tbsp Sesame oil
- Sesame seeds
Cooking Instructions
Step 1
First, prepare 5 Korean green peppers (putgochu). Wash them thoroughly under running water and trim off the stems. Then, chop them into bite-sized pieces. It’s best to enjoy this green pepper salad fresh, so it’s recommended to make only the amount you plan to eat immediately. If you make a large batch in advance, the peppers can become soggy from the dressing and lose their crispness and flavor. For the freshest and crunchiest taste, prepare it right before serving!
Step 2
Place all the chopped green peppers into a mixing bowl.
Step 3
Now it’s time to add the seasonings. Start with 3 tablespoons of savory Doenjang (Korean soybean paste). Make sure to measure these tablespoons leveled off with a spoon, not heaped. Adding too much doenjang can make the dish too salty! It’s a good idea to taste and adjust the amount of doenjang as needed.
Step 4
Add 1 tablespoon of Gochugaru (Korean chili flakes) for a mild kick of spiciness.
Step 5
Add 1/2 tablespoon of sugar. Even if you prefer less sweet dishes, a small amount of sugar enhances the overall umami flavor, and you’ll find that the sweetness itself is barely noticeable in the final dish, making it much more delicious.
Step 6
Add 1/3 tablespoon of Maesil Extract (plum extract) for a subtle fruity depth. If you don’t have maesil extract, you can omit this ingredient or substitute it with another liquid sweetener if desired.
Step 7
Pour in 1 tablespoon of sesame oil for a nutty aroma and rich flavor. Adding it towards the end helps preserve its fragrant scent.
Step 8
Finally, add 1 tablespoon of sesame seeds for added texture and flavor. Toasting sesame seeds beforehand enhances their nuttiness, but pre-toasted or black sesame seeds can also be used for convenience. Sprinkle them generously over the salad.
Step 9
Now that all the seasonings are in the bowl, it’s time to mix! For the best results with green pepper salad, it’s essential to gently mix it with your hands. This ensures the dressing evenly coats every piece of pepper, resulting in a more flavorful dish. Using a spoon might cause the seasoning to clump or not distribute evenly, making it awkward to eat. Put on a pair of clean disposable gloves and gently toss everything together.
Step 10
This incredibly simple side dish is ready in less than 5 minutes! The combination of the crisp green peppers and the savory doenjang is truly delightful.
Step 11
When you’re not feeling particularly hungry, serving a plate of this green pepper and doenjang salad can reignite your appetite. Enjoy its crisp and fresh taste!
