Mild & Creamy Chili Jang Muchim with Mayonnaise
A Savory Chili Jang Muchim Enhanced with Mayonnaise! A Side Dish Recipe [by. Jibbab Hangureut]
Experience a delightful twist on a classic! This chili jang muchim uses mayonnaise instead of sesame oil for a rich, nutty flavor and a wonderfully mild, creamy texture. It’s a perfect side dish that’s both simple and uniquely delicious.
Main Ingredients- 3 Korean green chilies or Armenian cucumbers (oigochu)
Seasoning- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Mayonnaise
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- A pinch of sesame seeds
- 1 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Oligodang (corn syrup)
- 1/2 Tbsp Mayonnaise
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic
- A pinch of sesame seeds
Cooking Instructions
Step 1
Wash the green chilies or Armenian cucumbers thoroughly and pat them dry. Slice them into bite-sized pieces, about 1cm thick. You can trim off the stem ends if you prefer, or leave them on.
Step 2
In a small bowl, combine 1 Tbsp doenjang, 1/2 Tbsp oligodang, 1/2 Tbsp mayonnaise, 1/2 Tbsp gochugaru, and 1/2 Tbsp minced garlic. Whisk or stir these ingredients together until smooth and well combined, creating a delicious seasoning paste.
Step 3
Add the sliced chilies to the prepared doenjang mixture. Gently toss them using your hands or a spoon, ensuring not to mash the chilies. Coat each piece evenly with the seasoning for a balanced flavor.
Step 4
Once all the chilies are well coated with the seasoning, sprinkle a pinch of sesame seeds over the top. This adds a lovely nutty aroma and visual appeal.
Step 5
Your crunchy and delightfully mild chili jang muchim is ready! It’s a fantastic side dish that pairs wonderfully with rice. Enjoy this special recipe from ‘Jibbab Hangureut’! Subscribe to our YouTube channel for more delicious recipes: http://bit.ly/2QnUGbz
