Korean Crisp Chili Pepper Salad
Asakigochu is a thick-walled Korean pepper bred for crunch, not heat. A 20-second blanch strips the grassy edge while preserving its satisfying snap. The peppers are then dressed in a paste of fermented doenjang and gochujang, brightened with vinegar and oligosaccharide syrup. This banchan is built on textural contrast - crisp, cool vegetables against a thick, pungent coating. Best eaten within hours, before the dressing pulls moisture from the peppers.
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Instructions
- 1
Remove stems from the peppers, cut into 4 cm pieces, and lightly shake out some seeds.
- 2
Blanch the peppers in boiling water for 20 seconds, then cool in cold water and drain well.
- 3
Mix doenjang, gochujang, minced garlic, syrup, and vinegar in a bowl until smooth.
- 4
Add the drained peppers and toss gently so the seasoning coats evenly.
- 5
Add sesame oil and sesame seeds, toss once more, and rest for 5 minutes before serving.
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