Crispy Korean Chili Peppers with Soybean Paste (Muchim)
Make Deliciously Crunchy Korean Chili Peppers with Soybean Paste!
Let’s whip up a recipe for ‘Gochu Doenjang Muchim’ (Korean chili peppers seasoned with soybean paste) or ‘Gochu Doenjang Bagi’ (stuffed peppers) using fresh, sun-kissed chili peppers. This dish boasts a wonderful texture and savory flavor.
Main Ingredients
- 400g Korean chili peppers (approx. 15-20 peppers)
Seasoning Ingredients
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract (or corn syrup/honey)
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
- 1.5 Tbsp Doenjang (fermented soybean paste)
- 0.5 Tbsp Gochujang (red chili paste)
- 0.5 Tbsp minced garlic
- 2 Tbsp plum extract (or corn syrup/honey)
- 1 Tbsp perilla oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
We’re using fresh, firm Korean chili peppers. These peppers, ripened under the sun, have a wonderful crisp texture and vibrant color, making them perfect for this dish. Just looking at them makes your mouth water!
Step 2
First, thoroughly wash the prepared chili peppers under running water. It’s important to remove any dirt or debris before handling. After washing, use paper towels or a clean kitchen cloth to completely dry the peppers. Leftover moisture can prevent the seasoning from adhering well and make the dish taste watery.
Step 3
Cut the chili peppers into bite-sized pieces. Slicing them diagonally into about 2-3 cm lengths helps the seasoning coat them evenly and makes them easy to eat. If you’re not comfortable with knife work, using scissors is a great alternative! Scissors make it easy to cut them uniformly and are much more convenient. (Tip: Avoid slicing them too thinly, as this can result in a raw pepper taste. Aim for a moderate thickness.)
Step 4
Now, let’s make the delicious seasoning! In a bowl, combine 1.5 Tbsp of Doenjang and 0.5 Tbsp of Gochujang, mixing them until smooth. Add 2 Tbsp of plum extract for sweetness and shine, 0.5 Tbsp of minced garlic for flavor enhancement, and 1 Tbsp of perilla oil for a nutty aroma. Whisk all the ingredients together until well combined. (Tip: Adjust the amount of Doenjang based on its saltiness.)
Step 5
Add the prepared chili peppers to the seasoning mixture and gently toss to coat. Mix them thoroughly so that the seasoning adheres evenly to every piece of pepper. Finally, sprinkle with a pinch of toasted sesame seeds for an extra nutty flavor and aroma. And just like that, your simple yet delicious Crispy Korean Chili Peppers with Soybean Paste is ready! This will surely be a hit with your family at mealtime.
