Gochu Muchim (Seasoned Chili Peppers) with Fish Sauce
A summer side dish of green chili peppers tossed in a fish sauce seasoning, enjoyed like fresh geotjeori kimchi.
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 features green chili peppers lightly tossed in a fish sauce-based seasoning. Salty and savory like fresh cabbage geotjeori, it instantly refreshes your appetite. It pairs perfectly with grilled meats or soup dishes.
- Servings
- about 6–8 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
- Keeps
- 7 days
Ingredients
Ingredients
- Green chili pepper (or cucumber chili peppers (oi-gochu), crisp chili peppers (asagi-gochu), cheongyang chili pepper (hot green chili))40, 570 g
Seasoning
- Gochugaru (Korean chili flakes)5 tbsp
- Sand lance fish sauce (or dried anchovies)6 tbsp
- Corn syrup (mulyeot)3 tbsp
- Sugar1 tbsp
- Minced garlic2 tbsp
- Toasted sesame seeds2 tbsp
- Water2–3 tbsp
- Soak them in vinegar water for about 10 minutes and then wash them clean.
- Since you eat it right away as a side dish without fermenting, mild cucumber peppers (oi-gochu), crunchy peppers (asag-i gochu), or green chili peppers are suitable; if you are confident with spicy food, Cheongyang chili peppers are also great.
Steps
Prepare the ingredients
Prepare 40 large green chili peppers. You can also use mild crunchy peppers or cucumber peppers.
If you handle spicy food well, Cheongyang chili pepper is fine too.
Soak them in vinegar water for about 10 minutes and then wash them clean.
Trim the peppers
Trim the stems of the peppers, leaving just a little bit on.
Make the seasoning
In a bowl, combine all the seasoning ingredients: 5 tbsp gochugaru, 6 tbsp sand lance fish sauce, 3 tbsp corn syrup, 1 tbsp sugar, 2 tbsp minced garlic, and 2 tbsp toasted sesame seeds.
Taste and adjust the seasoning to your liking, and if the seasoning feels stiff, add about 2 tbsp to 3 tbsp of water to soften it slightly.
If it is too thin, it will run off without clinging to the peppers, so add just a little to adjust the consistency.
Toss
Add the peppers and toss evenly, and you are done.
Finish
Super simple Gochu muchim is complete.
The seasoning is moist and clings nicely to the peppers.
You can eat it after a few hours so the seasoning flavors mellow out, or keep it in the refrigerator overnight before eating for even better flavor.
Ppunwife's tips
- Taste and adjust the seasoning to your liking, and if the seasoning feels stiff, add about 2 tbsp to 3 tbsp of water to soften it slightly. If it is too thin, it will run off without clinging to the peppers, so add just a little to adjust the consistency.
- You can eat it after a few hours so the seasoning flavors mellow out, or keep it in the refrigerator overnight before eating for even better flavor.
- For Gochu muchim, toss just enough to eat within about a week.
FAQ
Can I use other peppers instead of green chili peppers?
Cucumber peppers or crunchy peppers work well, and if you prefer a spicy kick, using Cheongyang chili peppers is also fine.
How many days can I keep and eat the prepared Gochu muchim?
It is recommended to toss only the amount you will eat within about a week.
What should I do if the seasoning is too thick?
If the seasoning is stiff, add 2 to 3 tbsp of water to smooth it out, but adjust by adding small amounts at a time because if it is too runny, it will slip off.
Can I use anchovy fish sauce instead of sand lance fish sauce?
You can use anchovy fish sauce instead of sand lance fish sauce.
