Crispy Green Chili with Soybean Paste Salad
Simple Recipe for Green Chili Salad with Doenjang – A Perfect Side Dish!
Introducing the simplest and most delicious way to use fresh green chilies: a savory salad with doenjang (fermented soybean paste). Watch from 00:48 onwards for the full process! This dish offers a delightful crunchy texture and a perfectly balanced sweet and savory flavor.
Ingredients
- 100g fresh green chilies (about 5-7 chilies)
- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp minced garlic
- 1 Tbsp corn syrup or oligosaccharide
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, wash the fresh green chilies thoroughly under running water. Then, carefully trim off the stems using a knife or by hand. This ensures a pleasant texture and a neat appearance when served.
Step 2
Once the stems are removed, cut the green chilies into bite-sized pieces. Slicing them diagonally or into roughly 2-3cm lengths, rather than too thinly, will help the dressing adhere better and provide a satisfying chew. If the chilies have too many seeds, you can gently remove some before cutting.
Step 3
Now, let’s prepare the flavorful dressing. In a bowl, combine 2 tablespoons of doenjang and 1/2 tablespoon of gochujang. Add 1/2 tablespoon of minced garlic for aroma, 1 tablespoon of corn syrup (or oligosaccharide) for sweetness, and 1 tablespoon of sesame oil for a rich, nutty flavor. Whisk all the dressing ingredients together until well combined.
Step 4
Add the prepared green chilies to the dressing. Gently toss them to coat evenly with the seasoned paste. Be careful not to overmix, as this can make the chilies mushy. Continue tossing until each chili piece is well-coated with the savory dressing. Your crispy and delicious green chili salad is now ready to be enjoyed, especially with a warm bowl of rice!
