Flavorful Pickled Pepper Salad (Sakihin Gochu Muchim)
Effortlessly Make the Best Side Dish with Pickled Peppers
When your Dongchimi (Korean radish water kimchi) is almost gone, it’s time for a little kitchen clean-up! Instead of discarding the remaining pickled peppers, transform them into a vibrant and flavorful side dish. This ‘Sakihin Gochu Muchim’ is incredibly simple to make, requiring just a few pantry staples like anchovy sauce and chili powder. The result is a perfectly spicy, salty, and satisfying banchan (side dish) that’s ready in minutes and pairs wonderfully with any meal.
Ingredients- 3 handfuls of pickled peppers (approx. 300-400g)
- 8 Tbsp anchovy sauce (or fish sauce)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp plum extract (or honey/sugar)
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
When your Dongchimi kimchi container is nearly empty, it’s the perfect time for a tidy-up. First, transfer the remaining Dongchimi radish and broth into a smaller container. Discard any other seasoning ingredients from the Dongchimi, but carefully set aside the pickled peppers.
Step 2
Rinse the pickled peppers under running water until clean. Place them in a colander and let them drain thoroughly. Removing as much excess water as possible will help the seasonings adhere better.
Step 3
Gather the drained pickled peppers with your hands; this recipe uses about 3 generous handfuls, which is approximately 300-400g.
Step 4
In a large mixing bowl, combine the drained pickled peppers. Add the flavor-packed seasonings: 8 tablespoons of anchovy sauce, 2 tablespoons of gochugaru, 1 tablespoon of minced garlic, 1 tablespoon of plum extract for a touch of sweetness, and 1 tablespoon of toasted sesame seeds for nutty aroma.
Step 5
Gently mix everything together with your hands, ensuring all the peppers are evenly coated with the seasoning. Massage the mixture lightly to help the flavors meld. Let it sit for a bit before serving to allow the flavors to deepen even further!
