Nutrient-Rich Summer Side Dish: Seasoned Pepper Leaves (Gochutnip Muchim) Recipe
How to Make Seasoned Pepper Leaves: A Complete Guide to This Summer Vegetable Side Dish
During the peak pepper harvesting season, make a flavorful and nutritious side dish with fresh pepper leaves! Pepper leaves are packed with more beta-carotene, calcium, and vitamin C than peppers themselves, making them particularly excellent for boosting immunity during the summer. They also contain magnesium comparable to milk and eggs, along with a balanced profile of dietary fiber, protein, and minerals, truly a summer health tonic. This recipe will guide you step-by-step to create a delicious seasoned pepper leaf dish (Gochutnip Muchim) with a savory, sweet, and tangy soy sauce and fish sauce dressing, enhanced with fragrant sesame oil and seeds. Anyone can easily follow this recipe to complete a healthy and tasty summer side dish!
Main Ingredients- 200g pepper leaves
- 1-2 Tbsp vinegar (for washing pepper leaves)
- 0.5 Tbsp salt (for blanching pepper leaves)
- 1 red chili pepper
- 1-2 Tbsp chopped scallions
Seasoning Ingredients- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 0.5 Tbsp anchovy fish sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp soy sauce
- 1 Tbsp plum extract
- 0.5 Tbsp anchovy fish sauce
- 0.5 Tbsp minced garlic
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
It’s important to wash the fresh pepper leaves thoroughly. Fill a bowl with enough water to submerge the leaves, add 2 tablespoons of vinegar, and let them soak for about 3 minutes. Then, gently swish them around, rinse them 2-3 more times under running water, and drain well.
Step 2
Finely chop the red chili pepper and scallions that will be mixed with the seasoning. You can also finely slice the chili pepper after removing the seeds. Use both the white and green parts of the scallions.
Step 3
Now, let’s make the delicious seasoning! In a bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of plum extract, 0.5 tablespoon of anchovy fish sauce, 0.5 tablespoon of minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of sesame seeds. Mix them thoroughly until well combined. You can let the mixture sit for a moment for the flavors to meld.
Step 4
Bring about 600-700ml of water to a boil in a pot. Once boiling, add 0.5 tablespoon of salt, then add the prepared pepper leaves to blanch them.
Step 5
Be careful not to over-blanch the pepper leaves, as they can become mushy. The key is to blanch them for a short time, less than 30 seconds, in the boiling water, flipping them gently. Blanch just until the stems are slightly tender.
Step 6
Immediately rinse the blanched pepper leaves under cold water to cool them down. This helps maintain their crisp texture.
Step 7
Gently squeeze out the water from the rinsed pepper leaves with your hands. Be careful not to squeeze too hard, as this can crush the leaves. Loosen any clumps with your fingers to ensure the seasoning is evenly distributed.
Step 8
Transfer all the prepared seasoning to a large bowl. This is where you’ll add the squeezed pepper leaves.
Step 9
Finally, add the chopped red chili pepper and scallions to the bowl. Gently mix everything together with the seasoning to complete your delicious seasoned pepper leaf side dish! Since it’s a simple namul (seasoned vegetable) dish that requires no sautéing or cooking, even beginners can make it easily. Although pepper leaves might not be a common ingredient for everyone, they are packed with more nutrients than peppers, making them highly recommended as a healthy summer food. Their tender texture makes them a great side for rice, and they’re also delicious mixed into a bowl of rice. If you like a bit of spice, you can add a little chili paste to the seasoning for an even richer flavor. Try making this nutritious, seasonal pepper leaf dish today!
