Ssamjang Chili Peppers (Gochu Muchim)
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!
Servings: 4 as side
Calories: 105kcal
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
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!
- 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.
- 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.
Nutrition
Calories: 105kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 383mg | Potassium: 46mg | Fiber: 3g | Sugar: 10g | Vitamin A: 8IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 0.5mg