Vibrant and Nutritious Chili Pepper Leaf Salad (Gochutnip Muchim)
A Refreshing and Crispy Chili Pepper Leaf Side Dish, Perfect for Stimulating Your Appetite
Introducing a recipe for fragrant and delicious chili pepper leaf salad, made with tender young leaves in early spring. You can enjoy it seasoned with gochujang for a spicy kick, or with soy sauce or fish sauce for a clean and light flavor. Chili pepper leaves are rich in Vitamin A, beneficial for eye health and skin beauty, and also contain a higher protein content compared to other vegetables, making them a highly nutritious side dish. Their slightly bitter yet nutty taste stimulates the appetite, making it a perfect accompaniment to rice. Enjoy the taste of spring with fresh chili pepper leaves!
Main Ingredients
- 150g blanched chili pepper leaves
- 1 Tbsp chopped green onion
Seasoning Ingredients
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp Korean soy sauce (Guk-ganjang)
- 1/2 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 1 Tbsp minced garlic
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, bring water to a rolling boil, add 1 tablespoon of coarse sea salt, and briefly blanch the chili pepper leaves for about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy. Immediately rinse the blanched leaves under cold water to cool them down, then drain them thoroughly by squeezing out excess water.
Step 2
Place the drained chili pepper leaves in a bowl. Add 1 tablespoon of Korean soy sauce and 1/2 tablespoon of anchovy sauce to season the leaves. Using anchovy sauce adds a wonderful umami flavor, making the dish even more delicious.
Step 3
Add 1 tablespoon of minced garlic and 1 tablespoon of chopped green onion to the seasoned chili pepper leaves. Gently mix and toss them with your hands until the seasonings are evenly distributed. It’s important to mix gently to avoid bruising the leaves.
Step 4
Finally, add 1 tablespoon of sesame seeds and 1 tablespoon of sesame oil. Mix again with your hands until well combined. The nutty aroma of sesame oil and the toasted sesame seeds will enhance the overall flavor. This completes your simple and delicious chili pepper leaf salad.
Step 5
This finished chili pepper leaf salad is wonderful on its own. However, you can also try seasoning it with a bit of gochujang (chili paste) or doenjang (soybean paste) for a spicier or richer flavor profile, which is also incredibly tasty. Experiment with different seasonings to find your favorite variation.
Step 6
Chili pepper leaves are rich in Vitamin A, which aids in vision and skin health, and are also known to boost immunity. Additionally, they have a higher protein content than many other greens, contributing to a balanced diet. Their slightly bitter taste stimulates the appetite, and their nutty flavor pairs perfectly with rice. Enjoy a healthy and delicious meal with these seasonal chili pepper leaves.
