Spicy Gochuji Muchim (Seasoned Pickled Chili Peppers)
A hearty side dish of desalinated fermented chili peppers tossed in a spicy, savory 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 dependable side dish is made by thoroughly soaking the salt out of brine-fermented chili peppers, then tossing them in a spicy, savory seasoning. Letting the sauce sit beforehand reduces the raw smell of the gochugaru and brings out a much richer color. Its spicy kick whets your appetite and makes it great to keep on hand all winter long.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented chili peppers500 g
- Scallions (jjokpa)30 stalks
Seasoning
- Gochugaru (Korean chili flakes)2/3 cup
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Sand lance fish sauce (or dried anchovies)3 tbsp
- Corn syrup (mulyeot) (or rice syrup (jocheong), green plum syrup (maesil-cheong))3 tbsp
- Anchovy broth (or water)4 tbsp
- Toasted sesame seeds1 tbsp
- You need to draw out the saltiness by changing the water multiple times. It usually takes over 2 hours, but before that, cut off a small piece of chili pepper to taste it; draw out the salt until it tastes almost bland, then drain the water.
- Instead of scallions, you can also split the white part of large green onions lengthwise and slice them.
Steps
Prepare the ingredients
These are chili peppers fermented in brine. Trim the ends of the scallions; you will need about 30 stalks (a handful).
Related post on the blog (Korean)blog.naver.com/ppunwife/224034127934The method for fermenting chili peppers is also very simple. Please refer to the picture.
Desalinate the fermented chili peppers
Because gochuji is pickled in highly concentrated brine to preserve well, it is very salty.
You need to draw out the saltiness by changing the water multiple times.
It usually takes over 2 hours, but before that, cut off a small piece of chili pepper to taste it; draw out the salt until it tastes almost bland, then drain the water.
Since fish sauce goes into the seasoning when mixing, please make sure to remove the saltiness thoroughly.
Slice the scallions
Cut the scallions into 3 to 4 cm lengths, similar to the chili peppers.
Instead of scallions, you can also split the white part of large green onions lengthwise and slice them.
Make the seasoning
In a bowl, combine all the seasoning ingredients (2/3 cup gochugaru, 2 tbsp minced garlic, 1 tsp minced ginger, 3 tbsp sand lance fish sauce, 3 tbsp corn syrup, 4 tbsp anchovy broth, and 1 tbsp toasted sesame seeds) and let it hydrate.
The flavors will blend well together, the raw smell of gochugaru will disappear, and the color will turn vibrant.
Mix everything together
Add the gochuji and scallions, then mix thoroughly so the seasoning coats them evenly.
If it feels lacking in moisture, you can toss it while adding more anchovy broth or water.
Taste it, and if it is bland, adjust with fish sauce or salt, and add more sweetness to suit your preference.
Finish
Gochuji muchim, a true rice thief of a side dish, is complete.
Ppunwife's tips
- Since fish sauce goes into the seasoning when mixing, please make sure to remove the saltiness thoroughly.
- If it feels lacking in moisture, you can toss it while adding more anchovy broth or water.
- Pack it tightly into an airtight container to keep air out, and it will become a dependable staple side dish that stimulates your appetite all winter long.
FAQ
How much saltiness should I remove from the gochuji?
Soak them for roughly over 2 hours while changing the water multiple times, remove the salt until a small piece tasted seems almost bland, and then shake off the moisture.
Is there a substitute if I don't have scallions?
If you don't have scallions, you can split the white part of large green onions in half lengthwise and cut them to a similar size.
Why do you mix the seasoning in advance?
Mixing the seasoning ingredients ahead of time to hydrate them eliminates the raw smell of gochugaru and makes its color far more vibrant.
What should I do if the mixture is too dry and stiff when tossing?
If you feel there is not enough moisture, you can adjust the consistency by gradually adding anchovy broth or water as you mix.
