Fresh green chillies seasoned with doenjang (Korean fermented soybean paste) make for an easy summer side dish that pairs especially well with Korean BBQ.
Koreans often enjoy fresh green chili peppers dipped in ssamjang, a doenjang-based sauce (된xnxx, Korean fermented soybean paste). This recipe offers a different way to enjoy chili peppers with a similar sauce. If you grow Korean chili peppers in your garden, this dish is an excellent garden-to-table option that showcases the freshness of the vegetables and the savory flavor of doenjang.
The vegetable dishes seasoned with doenjang are called doenjang muchim (된xnxx무침). When prepared with gochu (고추, chili peppers), it is called gochu doenjang muchim (고추된enchant무침). In Korea, doenjang muchim with various vegetables such as putbaechu (풋배추, young Chinese cabbage), pak choi, spinach, etc. is very popular. The green leafy vegetables are blanched and then seasoned.
Made with chili peppers, this dish is quick to make (less than 10 minutes) as you simply mix fresh chili peppers with a doenjang mixture, similar to ssamjang.
Which chili peppers to use?
While you can use any mild to medium-skinned green chilli, Koreans typically prepare this dish with a mild variety called Asagi Gochu (아삭이고추). These peppers are long and plump, have a crunchy texture and taste slightly sweet. The word “asag” means crispy in Korean. Oi gochu (오이 고추) is another name for them because they are refreshingly sweet and crunchy, similar to cucumbers.
There are several other types of Korean chili peppers, each with their own flavor and level of spiciness. Putgochu (풋고추) is the general term for young green chillies, mild or hot. The most common types of Korean chili peppers ripen into red chili peppers (honggochu, 홍고추) and are mainly used to make gochugaru. Cheongyang Gochu (청양 고추), green or red, is a very hot variety that is used in various dishes but is too hot for this dish.
Luckily, Asagi Gochu is available at Korean markets near me, so I can still make this dish until my homegrown peppers are ready. You may see them labeled simply as “Korean chili peppers.”
The doenjang sauce
Although the dish is primarily flavored with doenjang, I highly recommend adding some gochujang (Korean red chilli paste) for an extra layer of flavor. If you like, you can replace gochujang with some gochugaru (Korean red chili flakes) or just use doenjang.
The salt content in doenjang and gochujang varies by brand. Adjust the amounts to suit your tastes, using more or less than the recipe calls for.
A generous amount of sesame oil and sesame seeds complete the dish perfectly. Don’t skip!
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Gochu Doenjang Muchim (green chili peppers flavored with doenjang)
garnish
Servings: 4
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