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Gochu doenjang muchim (green chili peppers seasoned with doenjang)
5 from 27 votes

Gochu doenjang muchim (green chili peppers seasoned with doenjang)

This Korean side dish features crisp green chili peppers coated in a savory paste made from doenjang (fermented soybean paste) and gochujang or gochugaru for a mild spicy kick. The combination is balanced with garlic, a touch of sweetness, and nutty sesame oil and seeds, creating a flavorful and textured seasoning that complements the fresh crunch of the peppers. It is a straightforward preparation that highlights traditional Korean condiments used as a seasoned vegetable accompaniment.

Prep Time
7 mins
Cook Time
3 mins
Servings: 4
Course: Side Dish
Cuisine: Korean

Ingredients

  • 5 ounces green chili pepper 6 to 8, depending on the size, mild; Korean asagi gochu, 아삭이고추
  • 1.5 tablespoons doenjang Korean fermented soybean paste; 된장
  • 1/2 tablespoon gochujang or 1 teaspoon gochugaru (Korean red chili pepper flakes, 고추장, Korean red chili pepper paste
  • 1 teaspoon garlic minced
  • 1/2 teaspoon sugar or any other sugar substitute of your choice, or 2-3 teaspoons maesilcheong 매실청 (Korean plum syrup
  • 2 teaspoons sesame oil
  • 2 teaspoons sesame seeds crushed

Instructions

    Cup of Yum
  1. Trim off the stems, and rinse the peppers. Cut them into one-inch pieces.
  2. In a bowl, combine doenjang, gochujang, garlic, sugar (or substitute), sesame oil and sesame seeds and mix well.
  3. Add the peppers and toss everything well with a spoon or by hand until each piece is well coated with the sauce. Adjust the seasoning to taste by adding more doenjang or gochujang (or gochugaru).