Description
Gochu Ssamjang Muchim is a vibrant Korean side dish featuring crisp peppers tossed 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.
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)
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
Instructions
- Wash and dry the peppers thoroughly to ensure the dressing sticks.
- Slice the Korean peppers into ½-inch rounds and finely dice the jalapeño.
- If needed, mix doenjang, gochujang, sesame oil, garlic, and honey in a small bowl to make the ssamjang.
- In a separate bowl, combine sliced peppers, jalapeño, ssamjang, sugar, and sesame oil. Mix well to coat the peppers evenly.
- Sprinkle sesame seeds on top and serve immediately or refrigerate for up to 3 days. Drain excess liquid before serving if needed.
Notes
- For extra heat, include jalapeño seeds or add sliced gochugaru.
- Top with toasted crushed peanuts or roasted sesame seeds for added crunch.
- For a sweet-savory twist, drizzle with more honey or swap sugar for brown sugar or maple syrup.
- Leftover dressing can be stirred into rice or grain bowls or used as a marinade.
- Prep Time: 5 minutes
- Cook Time: undefined
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 70
- Sugar: 5g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
