Spicy Pepper Leaf Salad (Gochuip Namul Muchim)
Spicy Pepper Leaf Salad (Gochuip Namul Muchim)
A Refreshing Summer Side Dish: Deliciously Seasoned Pepper Leaves
On these incredibly hot, sweltering summer days, you’ll find yourself sweating from dawn! Today, I’m sharing a recipe for pepper leaf salad that I made a couple of days ago. I truly believe there’s no better side dish for rice during the summer. Pepper leaves are packed with antioxidants, offer cancer-fighting benefits, and can even help alleviate colds, headaches, and toothaches – basically, they’re great for your health! Haha. I made this healthy pepper leaf dish seasoned with gochujang, and surprisingly, even the kids loved it. This simple yet nutritious side dish is perfect for a hot summer day!
Ingredients- Pepper leaves: 100g (after trimming)
- Minced garlic: 1 Tbsp
- Chopped green onion: 1 Tbsp
- Gochujang (Korean chili paste): 1 Tbsp
- Plum extract: 0.5 Tbsp
- Sesame oil: 1 Tbsp
- Sesame seeds: 2 Tbsp
- Salt (for blanching): 1 Tbsp
Cooking Instructions
Step 1
Prepare the Pepper Leaves: Start with about 100g of fresh pepper leaves. First, wash them thoroughly under running water. Then, carefully remove any tough stems or wilted leaves. Selecting only the tender, young leaves will ensure a crisp texture. (You’ll likely end up with about 100g after trimming roughly 200g).
Step 2
Blanch the Pepper Leaves: Fill a pot with plenty of water and bring it to a boil over high heat.
Step 3
Once the water is boiling vigorously, add 1 Tbsp of salt to season it. Then, add all the prepared pepper leaves and blanch them briefly.
Step 4
Be careful not to overcook the pepper leaves until they become mushy. Cook them just until the stems feel slightly firm yet tender (about 30 seconds to 1 minute). Over-blanching will result in a limp texture and affect the taste.
Step 5
Rinse in Cold Water and Drain: Immediately after blanching, rinse the pepper leaves under cold running water multiple times. Rinsing about 5 times in cold water helps to cool down the leaves and further enhance their crispness. Then, place them in a colander and gently press with your hands to remove as much excess water as possible.
Step 6
After Draining: Once the leaves are well-drained, prepare them for seasoning.
Step 7
Season the Pepper Leaves: In a large bowl, combine the drained pepper leaves. Add 1 Tbsp of minced garlic, 1 Tbsp of chopped green onion, 1 Tbsp of sesame oil, and 2 Tbsp of sesame seeds.
Step 8
Next, add 1 Tbsp of gochujang. Now, gently mix everything together with your hands, ‘jo-mol jo-mol’ (a gentle kneading motion), ensuring the seasoning is evenly distributed throughout the pepper leaves.
Step 9
Adjust Flavor and Add Depth: Taste the seasoned pepper leaves. If the gochujang tastes a bit too strong or bland, add 0.5 Tbsp of plum extract. The subtle sweetness and tanginess of the plum extract will significantly enhance the umami flavor and balance the overall taste.
Step 10
Completed Pepper Leaf Salad: Your fragrant and crisp pepper leaf salad is ready! It’s such a delicious summer side dish that you’ll wish you had made more. Be sure to give it a try!
