Recent inexperienced chili peppers seasoned with doenjang (Korean fermented soybean paste) make for a easy summer season aspect dish that goes particularly effectively with Korean BBQ.
Koreans usually take pleasure in recent inexperienced chili peppers dipped in ssamjang, a doenjang (된장, Korean fermented soybean paste) based mostly sauce. This recipe affords a special tackle how one can take pleasure in chili peppers with an identical sauce. Should you’re rising Korean chili peppers in your yard, this dish is a superb garden-to-table possibility that showcases the freshness of the vegetable and the savory taste of doenjang.
The vegetable dishes seasoned with doenjang are known as doenjang muchim (된장무침). When made with gochu (고추, chili peppers), it’s known as gochu doenjang muchim (고추된장무침). In Korea, doenjang muchim may be very fashionable with numerous greens equivalent to putbaechu (풋배추, younger napa cabbage), bok choy, spinach, and so forth. The inexperienced leafy greens are blanched after which seasoned.
This dish made with chili peppers is fast (lower than 10 minutes) since you simply combine recent chili peppers with a doenjang combination, just like ssamjang.
Table of Contents
Which chili peppers to make use of
Whereas you should use any delicate inexperienced chili peppers with a skinny to medium thick pores and skin, Koreans normally make this dish with a gentle selection known as asagi gochu (아삭이고추). These peppers are lengthy and plump, have a crunchy texture and style barely candy. The phrase “asag” means crunchy in Korean. Oi gochu (오이고추) is one other title for them, as a result of they’re refreshingly candy and crunchy, very like cucumbers.
There are a number of different forms of Korean chili peppers, every with its personal taste and warmth stage. Putgochu (풋고추) is the overall time period used to discuss with younger inexperienced chili peppers, delicate or spicy. The commonest forms of Korean chili peppers mature into purple chili peppers (honggochu, 홍고추), and their main use is to create gochugaru. Cheongyang gochu (청양고추), inexperienced or purple, is a really spicy kind that’s utilized in numerous dishes, however too spicy for this dish.
Thankfully, asagi gochu is out there in Korean markets close to me, so I can nonetheless make this dish till my homegrown peppers are prepared. You may see them merely labeled as “Korean chili peppers.”
The doenjang sauce
Though the dish is primarily seasoned with doenjang, I extremely suggest including some gochujang (Korean purple chili pepper paste) as effectively for an added layer of taste. Should you want, you possibly can substitute gochujang with a little bit of gochugaru (Korean purple chili pepper flakes) or simply use doenjang.
The salt stage in doenjang and gochujang varies relying on the model. Regulate the quantities to your style by utilizing roughly than the recipe requires.
A beneficiant quantity of sesame oil and sesame seeds will full the dish completely. Don’t skip!
Storage
As talked about above, the freshness is a spotlight of this dish. Consuming it on the identical day is good. You may preserve the dish within the fridge for 2-3 days, however the peppers will launch water due to the salt content material in doenjang.
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Gochu doenjang muchim (inexperienced chili peppers seasoned with doenjang)
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Facet Dish
Servings: 4
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