Spicy & Sweet Pickled Pepper Salad (Gochujangachhi Muchim)
How to Make Delicious Pickled Pepper Salad with Soy Sauce Brine
Transform your leftover soy sauce-pickled peppers (Gochujangachhi) into a delightful and flavorful side dish! This recipe uses the fermented peppers to create a vibrant salad with a perfect balance of spicy, sweet, and savory notes. It’s an easy way to add a delicious kick to your meals.
Main Ingredients
- Soy sauce-pickled peppers 15 pieces (approx. 15)
Seasoning
- Sugar 0.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds 1 Tbsp
- Sugar 0.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Sesame oil 1 Tbsp
- Sesame seeds 1 Tbsp
Cooking Instructions
Step 1
First, take out your well-fermented soy sauce-pickled peppers (Gochujangachhi) from storage. Ensure they have aged nicely for the best flavor.
Step 2
Drain the excess soy sauce brine from about 15 pickled peppers. Place them in a colander and let them sit for a moment to remove as much liquid as possible. Set the drained peppers aside.
Step 3
In a mixing bowl, combine the sugar (0.5 Tbsp), Gochujang (0.5 Tbsp), and Gochugaru (1 Tbsp). Stir well until the sugar is dissolved and you have a smooth, well-mixed seasoning paste.
Step 4
Add the prepared seasoning paste to the drained pickled peppers. Gently toss and mix everything together until the peppers are evenly coated. Finally, add the sesame oil (1 Tbsp) and sesame seeds (1 Tbsp), and give it one last gentle toss. Your delicious, appetite-stimulating ‘rice thief’ side dish, Pickled Pepper Salad, is ready! It’s great to eat immediately or can be stored in the refrigerator for several days.
