Korean Green Peppers with Doenjang
Toss crisp Korean cucumber peppers with fermented soybean paste and plum syrup, then finish with sesame oil and toasted sesame seeds.
- Cuisine
- Korean
- Prep
- 10 min
- Cook
- 0 min
Scale the recipe
Ingredients
- Korean cucumber peppers Fresh mild green peppers, rinsed, stemmed, seeded and patted dry
- 150 g
Seasonings
- Doenjang (Korean fermented soybean paste)
- 10 g
- Korean green plum syrup (maesil-cheong)
- 4 g
- Minced garlic
- 2 g
- Sesame oil
- 3 g
- Toasted sesame seeds
- 2 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Wash the peppers
Use a clean cutting board and knife that have not been used for raw meat. Rinse the peppers under running water and pat them dry.
-
Remove the stems and seeds
Remove the stems and halve the peppers lengthwise. Scrape out the seeds with a small spoon, then weigh out 150 g of prepared peppers.
-
Cut into bite-sized pieces
Cut the pepper halves crosswise into 2 cm pieces. Spread them briefly on a clean towel to blot any remaining moisture.
-
Mix the doenjang dressing
Put 10 g of doenjang, 4 g of plum syrup and 2 g of minced garlic in a large bowl. Press the paste with the back of a spoon and stir until there are no large lumps.
-
Toss the peppers with the dressing
Add the peppers to the bowl. Fold gently from the bottom with a spoon until each piece has a thin coat of dressing.
-
Finish with sesame oil and seeds
Add 3 g of sesame oil and 2 g of toasted sesame seeds and toss once more. Serve right away while the peppers are crisp. Refrigerate leftovers at 4°C or colder within 2 hours, or within 1 hour if the room is above 32°C.
