Gochu Ssamjang Muchim
These fresh & mild Korean peppers are a quick side dish tossed in a sweet & savory ssamjang.
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 Korean peppers (mild)
- 1/2 jalapeno
- 1 tbsp sugar
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- 1/4 cup my ssamjang recipe (or see next ingredient list)
- 3 tbsp dwenjang ((fermented soybean paste))
- 2 tsp gochujang ((Korean red pepper paste) )
- 1 tsp honey
- 1 tsp sesame oil
- 1 small garlic clove, minced
Instructions
- 1
Wash and dry the peppers. The salt content from the ssamjang will draw water out of the peppers over time, so make sure you dry them off after washing.
- 2
Cut the Korean peppers into 1/2 inch rounds, then deseed and finely dice the jalapenos.
- 3
If you don't already have ssamjang made, you can quickly make one by combining dwenjang (fermented soybean paste), gochujang (Korean red pepper paste), sesame oil, garlic, and honey.
- 4
Combine the cut peppers, ssamjang, sugar, and sesame oil in a bowl.
- 5
Mix until combined, then eat right away or store in the fridge for up to 3 days. If you keep it in the fridge, the salt content from the ssamjang will draw out some water from the peppers. This is fine, but the sauce won't stick as easily to the peppers. Use any leftover sauce to season your rice, don't waste!