Spicy and Sweet Pickled Chili Salad
Delicious Korean Pickled Chili Salad (Gochujangachi Muchim) – Perfect Summer Side Dish and Lunchbox Staple
Let’s make a flavorful Gochujangachi Muchim, a delicious salad made from preserved chilies.
Main Ingredients
- 20 preserved chilies in soy sauce (Gochujangachi)
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make ‘Gochujangachi Muchim’, a delightful side dish that will awaken your appetite, especially during the summer. The unique spicy and savory taste of preserved chilies, enhanced with a touch of sweetness, makes it incredibly delicious. You can easily make this at home, so follow along!
Step 2
First, prepare 20 preserved chilies (Gochujangachi). Rinse them lightly under running water. It’s crucial to thoroughly squeeze out the moisture using paper towels or a clean cloth. This ensures the seasoning adheres well and prevents the salad from becoming watery. Once the moisture is squeezed out, thinly slice the chilies into bite-sized pieces and place them in a mixing bowl. Slicing them thinly helps them absorb the seasoning better.
Step 3
Now, it’s time to mix in all the seasoning ingredients. Add 1 teaspoon of gochugaru, 1/2 teaspoon of minced garlic, a pinch of toasted sesame seeds, and 1 teaspoon of oligodang to the sliced chilies in the bowl. You can adjust the sweetness to your preference. Finally, drizzle in a bit of sesame oil and gently toss everything together with your hands until the seasoning is evenly distributed. Make sure the seasoning coats every piece of chili for the best flavor.
Step 4
There you have it! Your delicious spicy, sweet, and savory Gochujangachi Muchim is ready! This dish is perfect as a side for rice or even as a lunchbox item. You can store it in the refrigerator, and it’s not complicated at all, is it? Enjoy your meal!
