Crisp & Flavorful Chili Salad (Achim-gogchu Muchim)
Spicy & Sweet Chili Salad: The Perfect Side Dish & Meat Accompaniment!
This non-spicy, crisp chili salad is not only an excellent banchan (side dish) but also a perfect complement to rich meat dishes, cutting through the richness. Enjoy a bountiful meal with this easy-to-make recipe that can be enjoyed for a long time!
Main Ingredients- 20 pcs Korean crisp chili peppers (Achim-gogchu)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 Tbsp Oligodang (corn syrup/oligo syrup)
- 1 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the fresh Korean crisp chili peppers. Wash them thoroughly under running water and gently pat them dry. Trim off the stems and slice them diagonally into about three equal pieces for bite-sized portions. This cutting method helps the seasoning penetrate well.
Step 2
Now, let’s make the delicious seasoning. In a bowl, combine 2 Tbsp of Gochujang, 2 Tbsp of Doenjang, 2 Tbsp of Oligodang for sweetness, 1 Tbsp of minced garlic for aromatic flavor, 1 Tbsp of sesame oil for a nutty aroma, and 1 Tbsp of toasted sesame seeds for a finishing touch.
Step 3
The flavor of the seasoning can vary slightly depending on the type of Gochujang and Doenjang you use. We recommend using commercially available Gochujang and Doenjang typically used for soybean paste stew. If you’re concerned about the seasoning being too salty, try not to overfill your spoon when measuring. A slightly heaped spoonful should suffice for a balanced taste. You can also add a little soy sauce or plum extract to taste.
Step 4
Pour the well-mixed seasoning over the sliced chili peppers. Gently toss the peppers with the seasoning, being careful not to mash them. Ensure that all chili pieces are evenly coated. Your delicious and vibrant chili salad is now ready! You can enjoy it immediately, or chill it in the refrigerator for an even more refreshing taste.
