AI-generated imageGochutnip Namul: Late-Season Pepper Leaf Banchan (4 Small Sides)
A seasonal Korean side dish made from edible pepper-plant leaves, not chili peppers themselves. Blanch until the tougher late-season stems soften, then dress with fish sauce, plum syrup and perilla oil.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Trim tough woody stems and spoiled leaves from 150 g edible pepper-plant leaves; rinse under running water. These are pepper leaves, not the fruit.
- 02
Add 1 tbsp salt to boiling water and blanch the leaves until the stems become tender. The source gives about 5 minutes for tougher late-season leaves; reduce this for tender young leaves as needed.
- 03
Drain the blanched leaves, rinse well in cold water, squeeze out excess moisture and loosen them by hand. Discard the blanching water.
- 04
Finely chop 1 tbsp scallion and 1 red chili. Mix with 1 tbsp each minced garlic, anchovy fish sauce, green plum syrup, crushed sesame and perilla oil.
- 05
Add the dressing gradually to the drained leaves, separating clumps as you toss. Finish with 1/2 tbsp whole toasted sesame and serve.
Helpful source links
Before you cook
Use pepper leaves sold as edible greens; avoid unknown or pesticide-treated plants. Wash and blanch thoroughly. Check fish in anchovy sauce and sesame in the dressing. Refrigerate within 2 hours.
Allergens: fish (anchovy fish sauce), sesame, perilla seeds may be relevant to sensitivities
Image & source credits
AI-generated image.
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