Recent inexperienced chili peppers seasoned with doenjang (Korean fermented soybean paste) make for a easy summer season facet dish that goes particularly properly with Korean BBQ.
Koreans usually get pleasure from contemporary inexperienced chili peppers dipped in ssamjang, a doenjang (된장, Korean fermented soybean paste) primarily based sauce. This recipe presents a special tackle how one can get pleasure from chili peppers with the same sauce. If you happen to’re rising Korean chili peppers in your yard, this dish is a wonderful garden-to-table possibility that showcases the freshness of the vegetable and the savory taste of doenjang.
The vegetable dishes seasoned with doenjang are referred to as doenjang muchim (된장무침). When made with gochu (고추, chili peppers), it’s referred to as gochu doenjang muchim (고추된장무침). In Korea, doenjang muchim may be very in style with numerous greens equivalent to putbaechu (풋배추, younger napa cabbage), bok choy, spinach, and so on. 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 contemporary chili peppers with a doenjang combination, much like ssamjang.
Which chili peppers to make use of
Whereas you need to use any gentle inexperienced chili peppers with a skinny to medium thick pores and skin, Koreans often make this dish with a light selection referred to 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 similar to cucumbers.
There are a number of different varieties of Korean chili peppers, every with its personal taste and warmth stage. Putgochu (풋고추) is the final time period used to consult with younger inexperienced chili peppers, gentle or spicy. The most typical varieties of Korean chili peppers mature into crimson chili peppers (honggochu, 홍고추), and their main use is to create gochugaru. Cheongyang gochu (청양고추), inexperienced or crimson, is a really spicy kind that’s utilized in numerous dishes, however too spicy for this dish.
Happily, asagi gochu is accessible 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 advocate including some gochujang (Korean crimson chili pepper paste) as properly for an added layer of taste. If you happen to want, you’ll be able to substitute gochujang with a little bit of gochugaru (Korean crimson 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 maintain 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)
Aspect Dish
Servings: 4