Savory Pickled Pepper Salad (Gochujang & Soy Sauce Flavors)
A Two-Way Delight: Spicy Gochujang Marinated Pickled Peppers and Savory Soy Sauce Marinated Pickled Peppers
We’ve carefully preserved late autumn’s fresh peppers in brine until they achieved a beautiful, golden hue. Today, we’re transforming these perfectly pickled peppers into two beloved dishes: the familiar and flavorful gochujang-marinated salad, and a novel, wonderfully mild soy sauce-based salad. Personally, I’m voting for the soy sauce version for its subtle spiciness and clean, savory taste. It’s a truly delightful side dish!
Main Ingredients- 30 pickled peppers (preserved in salt)
Spicy Gochujang Marinade- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (plum syrup) or Oligodang (corn syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (crushed or whole)
- Pinch of Black Pepper (optional)
Savory Soy Sauce Marinade- 1 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup) or Rice Syrup
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Toasted Sesame Seeds (crushed or whole)
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy Sauce
- 2 Tbsp Maesil Cheong (plum syrup) or Oligodang (corn syrup)
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds (crushed or whole)
- Pinch of Black Pepper (optional)
Savory Soy Sauce Marinade- 1 Tbsp Soy Sauce
- 1 Tbsp Oligodang (corn syrup) or Rice Syrup
- 1 Tbsp Perilla Oil (Deulgireum)
- 1/2 Tbsp Toasted Sesame Seeds (crushed or whole)
Cooking Instructions
Step 1
First, gently rinse the salt-pickled peppers under running water. Be careful not to wash away too much of the saltiness. It’s crucial to drain them thoroughly in a colander to remove excess water, as remaining moisture can dilute the flavors or make the peppers mushy.
Step 2
Now, let’s prepare the ‘Spicy Gochujang Marinade’. In a large bowl, combine 3 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp Soy Sauce, 2 Tbsp Maesil Cheong (or Oligodang), 1/2 Tbsp Minced Garlic, 1 Tbsp Sesame Oil, 1 Tbsp Toasted Sesame Seeds, and a pinch of black pepper if using. Stir everything together until well combined, ensuring all ingredients are evenly distributed to create a smooth marinade.
Step 3
Take 20 of the prepared pickled peppers and add them to the delicious gochujang marinade you just made. Gently toss and mix them until each pepper is evenly coated. Be careful not to break the peppers; a gentle massaging motion will help them retain their shape while absorbing the flavors.
Step 4
To the gochujang-marinated peppers, add the remaining 1 Tbsp Sesame Oil and 1 Tbsp Toasted Sesame Seeds. Gently mix again. The addition of sesame oil and seeds enhances the nutty aroma and rich flavor, making the salad even more irresistible. Continue to mix delicately to avoid crushing the peppers.
Step 5
Transfer the finished gochujang-marinated pepper salad into an airtight container and store it in the refrigerator. For immediate enjoyment, serve a portion in a nice dish. This makes for a delicious side dish that keeps well for several days.
Step 6
Next, we’ll prepare the ‘Savory Soy Sauce Marinade’ for the remaining 10 pickled peppers. In a small bowl, combine 1 Tbsp Soy Sauce, 1 Tbsp Oligodang, 1 Tbsp Perilla Oil, and 1/2 Tbsp Toasted Sesame Seeds. Whisk them together until well blended. The fragrant aroma of perilla oil will beautifully complement the soy sauce base. Add the 10 pickled peppers to this mixture and toss gently to coat.
Step 7
This cleanly flavored and savory soy sauce-marinated pepper salad should also be stored in an airtight container in the refrigerator. Enjoy these two distinct and delicious ways to savor pickled peppers according to your preference!
