Crispy Chili Salad with Miso and Nuts
Spicy and Crunchy Korean Chili Miso Salad
A refreshing and flavorful salad that will awaken your appetite! This crispy chili salad with miso and nuts is a perfect side dish.
Main Ingredients- 7 Korean chili peppers (for crispiness)
- 3 Tbsp almonds
- 3 Tbsp walnuts
- 2 Tbsp pine nuts
Seasoning- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 2 Tbsp doenjang (fermented soybean paste)
- 1 Tbsp gochujang (red chili paste)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
Thoroughly wash the Korean chili peppers. Trim off the stems and cut them into bite-sized pieces, about 1.5 to 2 inches long. Ensure they are well-drained after washing.
Step 2
In a dry pan over low heat, lightly toast the almonds, walnuts, and pine nuts until fragrant. This step helps to remove moisture and enhance their nutty flavor. Be careful not to burn them. Once toasted, let them cool slightly, then transfer to a blender or food processor. Pulse a few times until coarsely chopped, leaving some texture for a satisfying crunch. Avoid grinding them into a fine powder.
Step 3
In a mixing bowl, combine the doenjang, gochujang, oligo syrup, sesame oil, and sesame seeds. Mix well with a spoon or whisk until all the ingredients are thoroughly incorporated and form a smooth paste. You can adjust the ratio of doenjang and gochujang to your preference.
Step 4
Add the coarsely chopped nuts to the seasoning mixture. Stir well with a spatula or spoon until the nuts are evenly coated with the miso-based dressing. This step ensures that every bite will have a delicious nutty flavor and texture.
Step 5
Gently add the cut chili peppers to the bowl with the seasoned nuts. Mix everything together using your hands (gloves recommended) or chopsticks, ensuring that each chili pepper is evenly coated with the dressing. Be careful not to mash the chili peppers; the goal is to coat them lightly.
Step 6
Your delicious and crunchy Korean chili salad with miso and nuts is ready! It’s best served chilled, so you can refrigerate it for about 15-20 minutes before serving to enhance its crispiness. Enjoy this wonderful side dish with your favorite Korean meals!
