Spicy & Sweet Pickled Pepper Salad (Gochujangajji Muchim)
Transforming Leftover Pickled Peppers! The Easiest Side Dish for a Hungry Appetite: Making Gochujangajji Muchim
Do you have experiences where you make plenty of pickled peppers (gochujangajji) each year, only to find yourself not reaching for them after a while? Don’t worry anymore! You can transform your stored pickled peppers into a delicious ‘Gochujangajji Muchim’ (spicy and seasoned pickled pepper salad). With this recipe, you’ll experience the magic of finishing a whole bowl of rice in no time! It pairs wonderfully with hearty meat dishes and is also a fantastic combination with crispy rice soup (nurungji). The key to a great Gochujangajji Muchim is making the seasoning cling perfectly to the peppers. Let me share the secret to making a seasoning that won’t wash off, ensuring you can enjoy it deliciously until the very last bite. It’s so quick and easy to make, perfect as a banchan (side dish)!
Main Ingredients- Pickled Peppers (Gochujangajji) 20 pieces
Cooking Instructions
Step 1
First, prepare the main ingredient: about 20 pickled peppers (gochujangajji). If they are very large, you can also cut them in half for easier eating.
Step 2
Pickled peppers have a characteristically salty and intense seasoning. Before making the salad, it’s crucial to squeeze out some of this excess seasoning by hand to prevent it from overpowering the pepper’s flavor. This step ensures that the natural taste of the pepper shines through, and the new seasoning adheres more cleanly, making your Gochujangajji Muchim much more delicious.
Step 3
Now, let’s make the delicious seasoning! In a bowl, combine 1 Tbsp of gochugaru, 0.5 Tbsp of gochujang, 0.5 Tbsp of minced garlic, 1 Tbsp of oligosaccharide, and 1 Tbsp of plum extract. Mix well with a spoon or whisk until it forms a slightly thick paste. Oligosaccharide and plum extract add sweetness and umami, so feel free to adjust the amounts according to your preference.
Step 4
Add the squeezed pickled peppers to the prepared seasoning mix. Gently toss and mix with your hands, ensuring that the seasoning coats each pepper evenly. Taste the mixture as you go, and if the seasoning feels a bit weak, add a tiny bit of salt or soy sauce to adjust to your liking. Be careful not to mash the peppers by mixing too vigorously; a gentle toss is best.
Step 5
Finally, sprinkle the finely chopped scallions over the top as garnish and add a pinch of toasted sesame seeds for a nutty aroma and visual appeal. This completes your beautiful Gochujangajji Muchim. You can also use other leafy greens as a garnish.
Step 6
Once the seasoning is evenly coated and clinging perfectly to the peppers, transfer the Gochujangajji Muchim to a serving dish. It looks as appetizing as it tastes! Serve it over a bowl of freshly steamed rice for an incredibly satisfying meal.
