AI-generated imageKorean Mild Green Chili Doenjang Muchim (4 Servings)
A fast Korean banchan of crunchy mild green chilies dressed with soybean paste, gochujang and sesame oil. Choose mild asagi/oi chilies, not very hot Cheongyang chilies.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Remove stems from mild green chilies, rinse and dry well. Slice diagonally or into bite-size pieces.
- 02
Mix doenjang, gochujang, garlic, sugar, sesame oil and crushed sesame in a bowl until smooth. Do not add salt before tasting because paste saltiness varies.
- 03
Add the prepared chilies and toss until evenly coated. Substituting chili flakes for gochujang changes the texture and heat of the dressing.
- 04
Serve immediately for crunch and refrigerate leftovers in a sealed container. The dressing thins as the vegetables release moisture.
Before you cook
This is eaten raw: wash chilies and utensils and avoid equipment that contacted raw meat. Check soy, possible wheat, and sesame allergens; serve promptly or chill in a covered container.
Allergens: 된장·고추장(대두, 제품에 따라 밀) / Doenjang and gochujang (soy, possibly wheat) / テンジャン・コチュジャン（大豆・製品により小麦）, 참기름·깨소금(참깨) / Sesame oil and seeds / ごま油・ごま
Image & source credits
AI-generated image.
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