Crispy Cucumber Pepper Gochujang Muchim
Summer Side Dish: Easy Cucumber Pepper Jangajji, No Cooking Required! (Super Simple)
Feeling overwhelmed by the summer heat and dreading cooking? Even though I’m not a full-time homemaker, I love home-cooked meals and understand the struggle. Today, I’ve prepared a ‘Cucumber Pepper Jangajji’ that requires absolutely no cooking, perfect for those sweltering days. This is a side dish you simply must try at least once! Cucumber peppers, like other produce, are available year-round thanks to greenhouse cultivation, but they are especially sweet and crisp during their peak summer season. I even grow some in my small backyard garden, but we eat them so frequently that I often buy them from the market to keep up. Once you try it, you’ll find yourself making it again and again because it’s so delicious and simple. Even with minimal ingredients, cucumber peppers and doenjang (soybean paste) are the stars, creating a wonderfully flavorful dish. Let me show you how to make Cucumber Pepper Jangajji right now. It’s so easy, it’ll be over in a flash!
Ingredients- 10 cucumber peppers (choose fresh and crisp ones)
- 2 Tbsp Doenjang (soybean paste) (use one with a rich, savory flavor)
- 1/2 Tbsp Gochujang (red chili paste) (for a touch of spicy kick)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp plum extract (adds sweetness and depth, and mellows the saltiness of the doenjang)
- 1 Tbsp sesame oil (for a nutty aroma)
- 1 Tbsp roasted sesame seeds (for garnish and extra nutty flavor)
Cooking Instructions
Step 1
First, wash the 10 cucumber peppers thoroughly under running water. Pat them dry and then slice them into bite-sized pieces, about 2cm thick. Avoid slicing them too thinly, as this can affect the crisp texture.
Step 2
Now, let’s make the seasoning. In a large bowl, combine 2 Tbsp of Doenjang, 1/2 Tbsp of Gochujang, 1/2 Tbsp of minced garlic, 1/2 Tbsp of plum extract, and 1 Tbsp of sesame oil. Mix them well with a spoon until you have a smooth paste. Ensure there are no lumps.
Step 3
Add the sliced cucumber peppers to the prepared seasoning. Gently toss and mix with your hands, or use a spoon, until the peppers are evenly coated with the sauce. The key is to mix gently so the peppers remain crisp. Finally, sprinkle 1 Tbsp of roasted sesame seeds over the top for a beautiful finish and an extra nutty flavor. Your delicious and crisp Cucumber Pepper Jangajji is ready!
