Crispy Chili Pepper Salad with Soybean Paste Dressing
Easy and Quick Korean Chili Pepper Salad (Muchim)
Here’s a recipe for a refreshing Chili Pepper Salad with Soybean Paste Dressing that will add a vibrant touch to your dinner table. This healthy and delicious side dish is perfect to accompany main courses, boasting a fantastic pairing with bulgogi or other meat dishes. The savory, sweet, and tangy dressing will enhance the fresh, crisp flavor of the chili peppers.
Main Ingredients- 4 Korean chili peppers (Choose fresh, crisp ones.)
Dressing Ingredients- 1 Tbsp Doenjang (Korean soybean paste – use one with a rich, savory flavor.)
- 1 tsp Minced garlic (Freshly minced garlic will provide the best aroma.)
- 1 Tbsp Corn syrup or Oligosaccharide (Adds sweetness and a glossy finish. Can be substituted with sugar.)
- 1 Tbsp Sesame oil (Use good quality sesame oil for a nutty fragrance.)
- A pinch of toasted sesame seeds (Sprinkle on top for extra nuttiness and texture.)
- 1 Tbsp Doenjang (Korean soybean paste – use one with a rich, savory flavor.)
- 1 tsp Minced garlic (Freshly minced garlic will provide the best aroma.)
- 1 Tbsp Corn syrup or Oligosaccharide (Adds sweetness and a glossy finish. Can be substituted with sugar.)
- 1 Tbsp Sesame oil (Use good quality sesame oil for a nutty fragrance.)
- A pinch of toasted sesame seeds (Sprinkle on top for extra nuttiness and texture.)
Cooking Instructions
Step 1
Wash 4 fresh Korean chili peppers thoroughly under running water. Trim off the stems and gently pat them dry.
Step 2
In a small bowl, combine 1 tablespoon of doenjang and 1 teaspoon of freshly minced garlic. You can adjust the amount of doenjang to your preference.
Step 3
Next, add 1 tablespoon of corn syrup (or oligosaccharide) for a touch of sweetness, and finally, 1 tablespoon of sesame oil to enrich the dressing with its nutty aroma.
Step 4
Using a spoon or small spatula, thoroughly mix all the dressing ingredients in the bowl until well combined. It’s important to stir evenly to ensure all components are uniformly distributed.
Step 5
Cut the prepared chili peppers into bite-sized pieces, ensuring they are easy to eat in one bite. Avoid cutting them too small, as this can diminish their crisp texture.
Step 6
Add the cut chili peppers to the bowl with the dressing. Gently toss them to coat evenly with the seasoning. Be careful not to overmix, as this can make the peppers mushy. Finish by sprinkling toasted sesame seeds on top. Your delicious and crispy chili pepper salad is ready! It’s great served immediately, or you can chill it in the refrigerator for a short while for an even more refreshing taste.
