Spicy & Savory Pickled Pepper Salad: A Perfect Side Dish Recipe
How to Make Pickled Pepper Salad (Gochujang Ajji Muchim) – A Delicious Side Dish Using Preserved Peppers
Let’s make a flavorful pickled pepper salad (Gochujang Ajji Muchim) with a delightful spicy and savory taste.
Ingredients
- Pickled peppers (Gochujang Ajji) 15 pieces
- Gochugaru (Korean chili flakes) 1 tsp
- Scallion or white part of leek 1 handful
- Toasted sesame seeds A pinch
- Sesame oil 1 Tbsp
- Oligodang (corn syrup) or rice syrup 1 tsp
- Minced garlic 1 tsp
Cooking Instructions
Step 1
Today, we’re going to make a spicy and savory pickled pepper salad (Gochujang Ajji Muchim) that will surely revive your appetite. It’s the perfect side dish for your meals!
Step 2
First, lightly rinse the pickled peppers under running water. Then, cut them into bite-sized pieces (about 2-3 cm long). Place the cut peppers in a sieve and firmly squeeze out the brine. This step is crucial to ensure the seasoning adheres well and doesn’t make the dish too watery or bland.
Step 3
In a bowl, combine the squeezed pickled peppers with 1 tsp of gochugaru, 1 handful of chopped scallions or the white parts of leeks, a pinch of toasted sesame seeds, 1 Tbsp of sesame oil, 1 tsp of oligodang (or rice syrup), and 1 tsp of minced garlic. Gently mix everything together with your hands until well combined. Be careful not to mash the peppers too much while mixing.
Step 4
Once everything is nicely mixed, transfer the pickled pepper salad to a serving dish. You’ve now created a delicious side dish with a wonderful balance of spicy and savory flavors.
Step 5
Look at this! The glossy, appetizing pickled pepper salad is a true ‘rice thief’ – it’ll make you want to eat more rice! It’s absolutely delicious served with a bowl of hot rice.
