Gochu Yangpa Doenjang Muchim, or Chili Pepper Onion Soybean Paste Salad, is a vibrant and flavorful Korean side dish perfect for spring. The combination of spicy chili peppers, sweet onions, and savory doenjang (fermented soybean paste) creates a complex and addictive taste that awakens the palate. This simple yet incredibly satisfying dish is a testament to the magic of Korean cuisine, showcasing the power of seemingly humble ingredients to create something truly extraordinary. The contrasting textures – the crisp onions, the soft soybean paste, and the subtle heat of the chili – offer a delightful culinary experience.
This quick and easy recipe is ideal for both novice and experienced cooks, requiring minimal ingredients and preparation time. The unique blend of flavors makes it a versatile side that complements grilled meats, rice dishes, or even enjoyed on its own as a flavorful snack. Ready to create this delicious Korean side dish? Let's dive into the step-by-step instructions to make your own Gochu Yangpa Doenjang Muchim.
Tools Needed
- Knife
- Cutting board
- Bowl
- Mortar and pestle (or food processor)
- Colander
- Paper towels
- Julienne pan
Ingredients
- Green peppers: 6
- White onion: 1 (any size)
- Chili peppers: null
- Green onions: null
- Water: null
- Red pepper powder: null
- Gochujang (Korean chili paste): null
- Minced garlic: null
- Soybean paste: null
- Sesame seeds: 2 tablespoons
- Sesame oil: null
- Corn syrup: null
- Lettuce, cucumbers, spring greens: Optional
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Marinade
- Cut off the stems of the peppers and slice them into bite-sized pieces. Cut the white onion into pieces.
- Prepare the green onions by slicing them.
- Soak the chili pepper seeds in water to remove some of the spiciness (optional).
- Soak sliced onions in water for 10 minutes to reduce spiciness and enhance crispness. Drain well and pat dry.
Step 2. Create the Flavorful Soybean Paste Sauce
- In a bowl, combine red pepper powder, gochujang, minced garlic, soybean paste, sesame seeds (finely ground), and sesame oil. Mix well.
- Taste the sauce. If it's too salty, add corn syrup to balance the flavor.
Step 3. Combine and Coat
- Add the marinated onions and peppers to a bowl. Pour the seasoning sauce over the vegetables and mix thoroughly. Make sure the sauce coats the ingredients evenly.
Step 4. Serve and Enjoy
- Enjoy the chili pepper onion soybean paste pancake as is, or use it as a ssamjang (Korean dipping sauce) for lettuce wraps with cucumbers and spring greens.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Adjust the amount of chili peppers according to your spice preference.
- Cut the vegetables into a size that’s easy to eat in one bite.
- The seasoning sauce can be used as a dipping sauce for various vegetables.
Nutrition
- N/A
FAQs
1. Can I substitute the soybean paste?
While doenjang provides the unique flavor, you can try miso paste for a similar umami taste. Keep in mind the flavor profile will differ slightly.
2. What if I don't have gochugaru (Korean chili flakes)?
You can substitute with other chili flakes or a finely chopped chili pepper, adjusting the amount to your desired spice level.
3. How can I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
This Chili Pepper Onion Soybean Paste Pancake is a testament to the simple beauty of Korean cuisine, offering a delightful explosion of flavor and texture in every bite. Its vibrant colors and satisfying taste make it a perfect addition to any springtime meal or gathering. Enjoy this delicious and easy-to-make pancake as a delicious and memorable addition to your culinary repertoire!