Spicy & Savory Preserved Pepper Salad (Sak-hin Gochu Muchim)
A Delicious Side Dish Made from Preserved Peppers from Dongchimi
Don’t let those delicious preserved peppers from your dongchimi (radish kimchi) go to waste! This simple recipe transforms them into a delightful banchan (side dish) that’s perfect with rice. We’ll toss the tender yet crisp peppers with a savory blend of anchovy sauce, sweet plum extract, chili powder, minced garlic, and toasted sesame seeds. The key is to mix vigorously to ensure the vibrant marinade fully coats each pepper, resulting in a wonderfully spicy, salty, and utterly addictive preserved pepper salad. It’s a nostalgic flavor that’s incredibly easy to make!
Main Ingredients- 2 handfuls of preserved peppers (approx. 200g)
- 6 Tbsp anchovy sauce
- 1 Tbsp plum extract
- 2 Tbsp chili powder
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Gently rinse the preserved peppers from the dongchimi under running water to remove any debris. Drain them well in a colander. Avoid rinsing too vigorously, as this can diminish their unique fermented flavor.
Step 2
Crucially, squeeze out as much excess water from the peppers as possible using your hands. This ensures the seasoning clings well and prevents the final dish from tasting watery. Prepare about 2 handfuls of preserved peppers (around 200g).
Step 3
In a large bowl, combine the squeezed preserved peppers. Add the 6 Tbsp of anchovy sauce for savory depth, 1 Tbsp of plum extract for a touch of sweetness, 2 Tbsp of chili powder for a pleasant heat, 1 Tbsp of minced garlic for aroma, and 1 Tbsp of toasted sesame seeds for nutty flavor.
Step 4
Now, the fun part! Using your wrists, vigorously toss and mix the peppers with the seasoning. The goal is to thoroughly coat every pepper, ensuring the marinade penetrates well. This vigorous mixing helps maintain the peppers’ crisp texture while infusing them with flavor. Your delicious preserved pepper salad is ready to be enjoyed immediately or stored in the refrigerator for later.
