Name: Gochu Ssamjang Muchim
Prep time: 5 min
Cook time: PT-487093H52M34S
Total time: 5 min
Cuisine: Korean
Ingredients: 6 Korean mild peppers; ½ jalapeño, deseeded and finely diced; 1 Tbsp sugar; 1 tsp sesame oil; ½ tsp sesame seeds; ¼ cup ssamjang (see below if needed); 3 Tbsp doenjang (fermented soybean paste); 2 tsp gochujang (Korean red pepper paste); 1 tsp honey; 1 tsp sesame oil; 1 small garlic clove, minced

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Short Description

Gochu Ssamjang Muchim is a vibrant Korean side dish featuring crisp peppers coated in a savory ssamjang-based dressing. With a perfect balance of umami, sweetness, and heat, it’s a quick and flavorful addition to any meal.

Why You’ll Love This Recipe

Ready in minutes: toss and serve—no cooking needed.
Bold flavor profile: savory, spicy gochujang-dwenjang combo adds depth.
Fresh and crunchy: peppers stay crisp even after marinating.
Versatile use: perfect as a banchan, rice topping, or sandwich spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 Korean mild peppers
½ jalapeño, deseeded and finely diced
1 Tbsp sugar
1 tsp sesame oil
½ tsp sesame seeds
¼ cup ssamjang (see below if needed)

If you don’t have ssamjang already, combine:

3 Tbsp doenjang (fermented soybean paste)
2 tsp gochujang (Korean red pepper paste)
1 tsp honey
1 tsp sesame oil
1 small garlic clove, minced

Directions

Wash and dry the peppers thoroughly—excess moisture may affect dressing adhesion.
Slice the Korean peppers into ½‑inch rounds; deseed and finely dice the jalapeño.
If needed, quickly make ssamjang by mixing doenjang, gochujang, sesame oil, garlic, and honey in a small bowl.
In a separate bowl, combine sliced peppers, jalapeño, ssamjang, sugar, and sesame oil.
Mix thoroughly until peppers are evenly coated.
Sprinkle sesame seeds on top and serve immediately, or refrigerate for up to 3 days. (Note: peppers may release water over time; simply drain excess liquid.)

Servings and timing

Serves: 4 as a side or condiment
Prep time: 5 minutes
Total time: 5 minutes

Variations

Extra heat: include seeds from the jalapeño or add sliced gochugaru.
Crunchy twist: top with toasted crushed peanuts or roasted sesame seeds.
Sweet-savory: drizzle with a touch more honey or swap sugar for brown sugar or maple syrup.
Sauce-savvy: stir leftover dressing into rice, grain bowls, or use as a marinade.
Veggie swap: replace peppers with sliced cucumbers or radish for a refreshing alternative.

Storage/reheating

Refrigerator: Keep in an airtight container for up to 3 days.
Note: Peppers will release water over time due to the salinity of ssamjang. Drain before serving and refresh with a drizzle of sesame oil if needed.
Use up sauce: Don’t discard any leftover dressing—it’s great stirred into rice or drizzled over vegetables.

FAQs

1. What’s ssamjang, and can I skip it?

Ssamjang is a savory Korean paste combining fermented soy (doenjang) and spicy sweet pepper paste (gochujang), perfect for wraps and dips. It’s essential for this dish’s authentic flavor and texture.

2. Can I make ssamjang ahead?

Yes—prepare it ahead and store refrigerated for up to a week. For this recipe, use ¼ cup as directed.

3. How spicy is it?

Mild to medium spice. Adjust heat by including jalapeño seeds or gochugaru.

4. Can I use different peppers?

Yes—substitute mini bell peppers, shishito, or finger peppers depending on your heat preference.

5. Why sugar?

Sugar balances the savory paste and cuts acidity, delivering a smooth, balanced flavor.

6. Does sesame oil matter?

Absolutely—it adds aroma and depth. Toasted sesame oil works best.

7. Is this vegan?

Yes—ingredients are plant-based, unless your store-bought ssamjang contains fish extract. Make your own to ensure it’s vegan.

8. Can it be made spicy?

Definitely—add red pepper flakes or mix in extra gochujang for an intense kick.

9. How should I serve it?

Serve as a banchan (Korean side dish) or as a topping for rice, grilled meats, wraps, or salads.

10. Why do peppers get watery?

Salt in ssamjang draws moisture from peppers. Before serving or storing, drain off excess liquid and refresh flavor with sesame oil or a dash of ssamjang.

Conclusion

Gochu Ssamjang Muchim is a quick, colorful, and flavorful Korean-style pepper salad that brings bright, savory-umami notes to the table. With minimal prep and maximum impact, it adds instant flavor to any meal or can be used as a dynamic condiment. Toss, store, and enjoy its bold taste in countless ways!

Maggie