A unique Korean side dish that is easy and delicious: Ssamjang Chili Peppers! Also known as Gochu Muchim, it’s a fresh and crisp banchan exploding with flavor. All you need is green chili peppers and a generous scoop of ssamjang. Mix together for the perfect side dish that can be made in less than 10 minutes!
What are Ssamjang Chili Peppers?
One of my favorite local Korean restaurants serves a side dish I absolutely adore: Korean chili peppers mixed with ssamjang. Crisp and crunchy green chili peppers mixed with a savory, slightly spicy sauce. Bursting with freshness and savory umami, it’s the one banchan I can’t stop eating!
The flavor base comes from Ssamjang, a popular sauce or condiment in Korean cuisine that’s packed with umami flavor. And Korean chili peppers (Gochu), which are long, green peppers. Different from other chili peppers, they are mild, non-spicy and super crisp.
I grew up eating Korean chili peppers dipped in ssamjang. So it makes sense to combine the two ingredients and create an easy side dish that lasts for a few days. The flavor is so fresh and crisp! All you need is a bowl of rice and maybe a fried egg on top for a complete meal.
Gochu Muchim makes a great easy side dish for busy weeknights. It’s so fast and easy and tastes good with pretty much everything. Lasts for several days in the fridge, too. If you have leftover ssamjang, it’s even easier to make!
Love Korean side dishes? Be sure to check out Easy Korean Side Dishes for more inspiration. Or start with Korean Food for Beginners: 10 Easy Recipes.
Ingredients
- Korean Chili Peppers. Long, green peppers that are crisp and quite mild in spice. They can be found in Korean grocery stores. Good substitutes: green bell peppers, shishito peppers or Jalapenos (without seeds). Be careful not to buy the spicy kind, like Cheongyang Gochu, Finger Chili Peppers, Green Thai Chili and Long Hot Peppers.
Korean Chili Peppers go by different names: Hanguk Gochu (Korean Peppers), Oi Gochu (Cucumber Peppers) or Put Gochu (Young Peppers).
- Doenjang. Korean fermented soybean paste. Thick, salty and packed with umami flavor.
- Gochujang. Korean fermented red pepper paste. Spicy and slightly sweet with smoky heat.
- Sugar. Adds sweetness.
- Garlic. Adds garlicky bite.
- Onion. Adds a chunky freshness, like salsa.
- Sesame Seeds. Adds nutty flavor and texture.
- Sesame Oil. Aromatic.
- Maesil Cheung (Korean Green Plum Syrup). *Optional. If you have it, add it! Adds sweet tartness.
How to make Gochu Muchim
- Make ssamjang. In a large bowl, add the doenjang, gochujang, sugar, garlic, onion, sesame seeds, sesame oil and maesil cheung (if using). Mix with a spoon until well combined. Set aside.
- Prep chili peppers. Wash the Korean chili peppers. Chop into chunky, 2-inch sections and make sure to trim off the stems. Add directly into the bowl with the ssamjang. *If using Jalapenos, make sure to remove the seeds.
- Mix together. Using food service gloves (or clean hands), mix the peppers and ssamjang together. Toss and mix well, massaging the peppers gently with the sauce. Mix until evenly coated and the sauce clings to the peppers, about 1 minute.
- Serve. Transfer to a serving dish. Serve with rice and other side dishes. Enjoy!
PRO Tips
- Buy the right kind of chili peppers. At the Korean market, there are many different kinds of chili peppers. For this recipe, make sure to buy the green, non-spicy kind. Otherwise, it will be way too spicy!
- Mix by hand. Hand mixing is a key part of Korean cuisine. Mixing by hand allows the flavors to penetrate better. Make sure to rub gently and toss frequently.
- Make in advance. Like many other Korean side dishes, Gochu Muchim can be made in advance and enjoyed over several days. The flavor improves over time and the texture stays crisp and crunchy.
- Store leftovers in the fridge. Transfer leftovers to an airtight container and keep in the fridge for 3-5 days.
Helpful Kitchen Tools
- Disposable Food Service Gloves. To make it easier to mix by hand. Otherwise, use clean hands.
- Large Bowl. A nice large bowl makes it easier to mix and toss the chili peppers.
FAQ
This Korean side dish stays good for 3-5 days in the fridge, tightly sealed.
Gochu Muchim is only mildly spicy. Be sure to buy the right kind of chili peppers though!
More Banchan recipes
- Kabocha Squash Korean Pumpkin Salad
- Spicy Korean Fishcake (Eomuk Bokkeum)
- Fluffy Steamed Egg (Gyeran Jjim)
- Spicy Cucumber Salad (Oi Muchim)
Ssamjang Chili Peppers (Gochu Muchim)
Equipment
- Large Bowl
- Food Serve Gloves *or use clean hands
Ingredients
- 1/2 lb Korean green chili peppers *Hanguk Gochu (Korean Peppers), Oi Gochu (Cucumber Peppers) or Put Gochu (Young Peppers)
- 2 Tbsp Doenjang *Korean soybean paste
- 1 Tbsp Gochujang *Korean chili paste
- 2 Tbsp onion, minced
- 1 clove garlic, minced
- 1 Tbsp sugar
- 1 Tbsp sesame seeds
- 1 Tbsp sesame oil
- 1 Tbsp Maesil Cheong (Korean green plum syrup) *optional
Instructions
- Make ssamjang. In a large bowl, add the doenjang, gochujang, sugar, garlic, onion, sesame seeds, sesame oil and maesil cheung (if using). Mix with a spoon until well combined. Set aside.
- Prep chili peppers. Wash the Korean chili peppers. Chop into chunky, 2-inch sections and make sure to trim off the stems. Add directly into the bowl with the ssamjang. *If using Jalapenos, make sure to remove the seeds.
- Mix together. Using food service gloves (or clean hands), mix the peppers and ssamjang together. Toss and mix well, massaging the peppers gently with the sauce. Mix until evenly coated and the sauce clings to the peppers, about 1 minute.
- Serve. Transfer to a serving dish. Serve with rice and other side dishes. Enjoy!
Video
Notes
- Buy the right kind of chili peppers. At the Korean market, there are many different kinds of chili peppers. For this recipe, make sure to buy the green, non-spicy kind. Otherwise, it will be way too spicy!
- Good swaps: If you can’t find Korean chili peppers, use green bell peppers, shishito peppers or Jalapeno peppers (de-seeded). They all make good substitutes. Â
- Mix by hand. Hand mixing is a key part of Korean cuisine. Mixing by hand allows the flavors to penetrate better. Make sure to rub gently and toss frequently.
- Make in advance. Like many other Korean side dishes, Gochu Muchim can be made in advance and enjoyed over several days. The flavor improves over time and the texture stays crisp and crunchy.
- Store leftovers in the fridge. Transfer leftovers to an airtight container and keep in the fridge for 3-5 days.
