Sakhin Gochu Muchim (Seasoned Fermented Chili Peppers)
A salty side dish made by soaking the salt out of brine-fermented chili peppers and tossing them in seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish is made by soaking fermented chili peppers until just the right amount of salt remains, then tossing them with leftover kimchi seasoning paste or a fresh chili powder mix. With its spicy and savory kick, it pairs perfectly with cold rice or helps cut through greasy grilled meats. Tossing in plenty of scallions or large green onions makes it even richer.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented chili peppers500 g
- Scallions (jjokpa) (or or white part of large green onion (daepa))10 stalks
When using kimchi seasoning paste
- Kimchi seasoning paste2 cups
- Corn syrup (mulyeot)2 tbsp
- Anchovy broth4 tbsp
- Toasted sesame seeds1 tbsp
Seasoning
- Gochugaru (Korean chili flakes)2/3 cup
- Minced garlic2 tbsp
- Fish sauce (or sand lance, dried anchovies)3 tbsp
- Corn syrup (mulyeot)3 tbsp
- Minced ginger1 tsp
- Toasted sesame seeds1 tbsp
- Anchovy broth (or water)4 tbsp
- Because chili peppers fermented in brine are quite salty, you need to soak them for at least 2 hours, changing the water occasionally.
- You can substitute the white parts of large green onions for scallions.
Steps
Because chili peppers fermented in brine are quite salty, you need to draw out the salt by changing the water periodically. After 2 hours or more, cut off a small piece of pepper to check.
Once the saltiness has been reduced to your liking, drain the peppers in a colander to remove moisture.
I also prepared about 10 stalks of scallions.
Related post on the blog (Korean)blog.naver.com/ppunwife/223235564608
Cut the scallions into bite-sized lengths of about 4 to 5 cm.
You can also use the white parts of large green onions instead of scallions.
I used leftover kimchi seasoning paste from making kimchi. After thawing it, I scooped out about 2 cups, added 2 tbsp of corn syrup for sweetness, and 4 tbsp of anchovy broth for moisture.
If you do not have kimchi seasoning paste, mix the seasoning according to the given ratio ahead of time so the flavors blend and the gochugaru hydrates.
2/3 cup gochugaru, 2 tbsp minced garlic, 3 tbsp fish sauce (sand lance or anchovy), 3 tbsp corn syrup, 1 tsp minced ginger, 1 tbsp toasted sesame seeds, 4 tbsp anchovy broth (or water)
Since the fermented chili peppers are already seasoned, you can adjust the amount of fish sauce or sweet corn syrup as you mix.
Add the drained chili peppers, scallions, seasoning, and toasted sesame seeds, then mix everything thoroughly.
If it seems a bit dry, adjust with anchovy broth or water; it is also delicious if you add more scallions to the seasoned fermented peppers.
If the peppers taste a bit too salty, add corn syrup to balance it out, and if they taste bland, add fish sauce to boost the seasoning.
Ppunwife's tips
- You can eat it right after tossing, or leave it in the refrigerator overnight to make a dependable side dish.
- It also plays the role of a lifesaver side dish that refreshes your palate when eating grilled meat or greasy foods.
FAQ
How do I adjust the saltiness of fermented chili peppers?
You need to soak them for at least 2 hours while changing the water periodically to draw out the salt. It is best to check the saltiness by cutting off a little bit of the tip of a pepper to taste.
How do I make the seasoning if I don't have kimchi seasoning paste?
You can mix gochugaru, minced garlic, fish sauce, corn syrup, minced ginger, toasted sesame seeds, and anchovy broth ahead of time to let the flakes hydrate before tossing.
Can I substitute large green onions if I don't have scallions?
Yes, you can cut the white parts of large green onions into bite-sized lengths and use them instead of scallions.
Is it okay to eat right after tossing?
You can eat it immediately after tossing, or store it in the refrigerator overnight to mature before serving it as a side dish.
