Spicy Cucumber & Doenjang Salad

Crisp & Savory Korean Chili Salad with Doenjang Dressing: Easy Summer Side Dish Recipe

Spicy Cucumber & Doenjang Salad

Discover a delightful and simple side dish recipe using fresh, crisp Korean chili peppers (achig-gochu). While delicious dipped in ssamjang, these peppers transform into a wonderfully convenient and flavorful salad when tossed with a savory doenjang (fermented soybean paste) dressing. This dish is a fantastic way to enjoy more of these peppers, which are packed with vitamins, even more than apples! Perfect for those summer days when your appetite might wane, this sweet and savory chili salad is sure to awaken your taste buds. Its simplicity in ingredients and preparation makes it a true winner. However, keep in mind that when doenjang dressing is added, the peppers can release moisture, slightly diminishing their crispness. Therefore, it’s best to make only enough for immediate consumption rather than preparing a large batch. The smooth surface of Korean chili peppers can sometimes make it difficult for dressings to adhere well. To overcome this, we’ve added oligodang (a corn syrup alternative) for a lovely sheen and to help the dressing cling better, providing sweetness without relying on refined sugar. This balanced doenjang dressing ratio is also wonderfully versatile and delicious when used to dress other vegetables like cucumbers, broccoli, or onions. Feel free to experiment! Just remember, dressed vegetables can release moisture and lose their freshest quality over time, so it’s ideal to prepare only one or two servings at a time for optimal enjoyment. Though available year-round, this crisp chili pepper and doenjang salad is particularly suited for the summer, offering a refreshing and satisfying side dish.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Seasoned mix
  • Servings : 2 servings
  • Cooking Time : Within 10 minutes
  • Difficulty : Beginner

Ingredients

  • 10 Korean chili peppers (achig-gochu)
  • 1.5 Tbsp Doenjang (fermented soybean paste)
  • 1.5 Tbsp Gochugaru (Korean chili flakes)
  • 1.5 Tbsp Oligodang (corn syrup or alternative)
  • 1 Tbsp Minced garlic
  • 0.5 Tbsp Sesame oil
  • A pinch of toasted sesame seeds

Cooking Instructions

Step 1

Prepare your crisp Korean chili peppers (achig-gochu) or similar crisp varieties like cucumber peppers. To ensure they are clean and sanitized, soak them in water with 2 tablespoons of vinegar for about 10 minutes.

Step 1

Step 2

After sanitizing, pat the peppers dry and slice them into approximately 1cm thick pieces. Avoid slicing them too thinly, as this can reduce the satisfying crunch.

Step 2

Step 3

Place all the sliced chili peppers into a mixing bowl.

Step 3

Step 4

Finely mince the garlic. If you have pre-minced garlic available, you can use that for convenience.

Step 4

Step 5

Add the doenjang (1.5 Tbsp), gochugaru (1.5 Tbsp), oligodang (1.5 Tbsp), and the minced garlic (1 Tbsp) to the bowl with the peppers. This ratio creates a well-balanced dressing that is savory, not too salty, and subtly sweet.

Step 5

Step 6

Finally, drizzle in the sesame oil (0.5 Tbsp) and sprinkle with toasted sesame seeds. Gently toss everything together, ensuring the dressing coats the peppers evenly. Be careful not to overmix, as this can make the peppers mushy. Your delicious crisp chili pepper and doenjang salad is ready to serve!

Step 6



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