Spicy and Sweet Gochujang-pickled Chili Salad: A Rice-Stealing Side Dish
How to Make Delicious Gochujang-Pickled Chili Salad
This recipe uses gochujang-pickled chilies, made by preserving fresh chilies without cooking in a soy sauce-based brine. You can whip up this flavorful side dish in no time, no stove required! Keep these pickled chilies in your refrigerator and toss them with seasoning whenever you crave a delicious accompaniment to your rice. This recipe is designed to maintain its excellent flavor for up to two years due to its robust seasoning. The result is a spicy yet mellow taste with a refreshing finish that cleanses your palate. Because the original brine is quite potent, it’s recommended to rinse the pickled chilies 2-3 times in water before seasoning to adjust the saltiness. We’ve added finely chopped fresh green and red chilies for a vibrant color and enhanced flavor. If you prefer less heat, you can substitute the fresh chilies with minced scallions or garlic. This dish is perfect for making in larger batches to share with friends or to bring along on international trips. When local food doesn’t quite hit the spot, a taste of home-style Korean pickled chilies can be incredibly comforting and refreshing. Beat the summer heat and your picky appetite with this delightful spicy and sweet pickled chili salad!
Ingredients- 50-60 well-fermented gochujang-pickled chilies
- 2 Tbsp rice vinegar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- 2 Cheongyang peppers (or other small hot green chilies)
- 1 Red chili pepper
Cooking Instructions
Step 1
First, take the gochujang-pickled chilies from their storage jar or container. Rinse them thoroughly under running water 2-3 times. This step helps to gently remove some of the intense saltiness and strong pickling flavor, resulting in a cleaner taste.
Step 2
After rinsing, drain the pickled chilies well in a colander. Excess water can dilute the seasoning and affect the crisp texture of the chilies.
Step 3
Once drained, cut the pickled chilies into bite-sized pieces. Avoid cutting them too small, as this can diminish the satisfying chewiness.
Step 4
Finely mince the Cheongyang peppers (or hot green chilies) and the red chili pepper. If you prefer a milder flavor, you can finely chop scallions or garlic instead – they will add a lovely aroma.
Step 5
In a mixing bowl, combine the cut gochujang-pickled chilies with the minced fresh chilies (or scallions/garlic). Adding fresh ingredients will further enhance the overall flavor profile.
Step 6
Add the seasoning ingredients: oligo syrup, rice vinegar, and gochugaru. This blend creates a delightful balance of sweet, sour, and spicy notes.
Step 7
Finally, drizzle in the sesame oil and sprinkle with toasted sesame seeds. Gently toss everything together until well combined. The nutty aroma of sesame oil and the delightful crunch of sesame seeds will complete this delicious pickled chili salad.
