Crispy Seasonal Delight: Seasoned Red Pepper Leaves (Gochutnip Muchim)
A Must-Try Seasonal Side Dish: Delicious Red Pepper Leaves Salad
Red pepper leaves, harvested as side shoots before the peppers mature, are a delightful seasonal vegetable often used in seasoned side dishes or kimchi. The tender young leaves can also be pickled to make jangajji or dried for use as a winter staple. Notably, red pepper leaves are rich in vitamins, making them a precious ingredient to savor during their peak season. This red pepper leaf salad is incredibly simple, perfect even for beginner cooks! Its crisp texture and subtle, fragrant aroma are wonderfully appetizing. Make this delicious seasonal side dish right away!
Ingredients- 254g red pepper leaves (prepared weight)
- 1.5 Tbsp Korean soy sauce (Guk-ganjang)
- A pinch of minced garlic
- 1 Tbsp sesame seeds (toasted)
- 0.5 Tbsp sesame oil
- Salt (for blanching)
Cooking Instructions
Step 1
Red pepper leaves often sold in markets come with stems. If the stems feel a bit tough, carefully pick off only the tender leaves. After preparing them, rinse the red pepper leaves thoroughly under cold running water several times to remove any dirt or debris.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Once boiling, add the prepared red pepper leaves and blanch them briefly. The key is to blanch them quickly, similar to spinach. Overcooking will make them mushy, so aim for about 30 seconds, or just until the leaves wilt slightly. If the leaves are very young and tender, stir them gently for a moment before immediately transferring them to ice-cold water.
Step 3
After blanching, quickly rinse the red pepper leaves under cold running water multiple times. This step is crucial to cool them down rapidly and preserve their crisp texture. Once thoroughly rinsed, gently squeeze out as much excess water as possible using your hands.
Step 4
Place the squeezed red pepper leaves in a bowl and add the fragrant seasonings. Red pepper leaves have a unique, subtly spicy, and aromatic flavor, so they don’t require heavy seasoning. Add 1.5 tablespoons of Korean soy sauce (Guk-ganjang), a pinch of minced garlic, 1 tablespoon of toasted sesame seeds for nuttiness, and 0.5 tablespoon of sesame oil for a finishing aroma. Gently mix everything together with your hands until well combined. If your Guk-ganjang is particularly salty, adjust the amount to taste. You can also omit the minced garlic if you prefer. With these simple steps, your delicious Red Pepper Leaf Salad is ready to enjoy!
