Korean Crisp Chili Pepper Salad
Quick answer
- Total time
- 12 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Thick-walled and mild, asakigochu peppers need only 20 seconds in boiling water to lose their raw smell while keeping their crunch.
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The dressing is doenjang and gochujang with a little vinegar. Use cheongyang chilies in the same sauce and the dish turns much hotter.
Ingredients
Instructions
- 1
Remove the stems from 180 g crisp green chili peppers, rinse them, and cut them diagonally into 4 cm pieces.
Shake out only loose seeds so the thick pepper walls stay intact and keep their crunch.
- 2
Bring a generous pot of water to a strong boil over high heat, then add the peppers.
Blanch for exactly 20 seconds, just until the raw grassy smell softens, and lift them out before the texture turns limp.
- 3
Transfer the blanched peppers immediately to cold water to stop carryover cooking and keep the green color bright.
Drain in a sieve, then shake off excess water so the seasoning does not become thin.
- 4
In a bowl, loosen 1.5 tbsp doenjang, 0.5 tbsp gochujang, 1 tsp minced garlic, 1 tsp oligosaccharide syrup, and 0.5 tsp vinegar.
Stir firmly until no soybean paste lumps remain.
- 5
When the pepper surfaces look dry, add them to the sauce bowl and toss gently with hands or chopsticks.
Turn the pieces repeatedly so the thick sauce coats the inside cuts as well as the skins.
- 6
Add 1 teaspoon sesame oil and 1 teaspoon toasted sesame seeds, then toss once more.
Rest for 5 minutes and serve when the seasoning clings to the cut surfaces without a watery pool at the bottom.
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