Are you looking for a refreshing, healthy, and crunchy side dish? 🥗
Today, I’m sharing a recipe for Oigochoo-muchim (Korean Crunchy Pepper Salad).
Unlike regular chili peppers, these “Cucumber Peppers” are not spicy at all and have an incredible crunch! It’s the perfect side dish that goes well with any meal, especially BBQ. 🍖
In this video, you’ll learn:
✅ How to make the perfect savory soybean paste (Doenjang) sauce
✅ Tips for keeping the peppers extra crunchy
✅ A healthy 5-minute recipe for busy days
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#KoreanFood #HealthyRecipe #SideDish #EasyCooking #Vegetarian #CrunchyPepper #OigochooMuchim
Recipes
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Ingredients You’ll Need:
• 6-8 Crunchy Peppers (Cucumber Peppers) 🥒
• 2 tbsp Soybean Paste (Doenjang)
• 1 tbsp Red Chili Paste (Gochujang)
• 1 tbsp Minced Garlic 🧄
• 1 tbsp Honey or Corn Syrup 🍯
• 1 tbsp Sesame Oil
• 1 tsp Toasted Sesame Seeds
Instructions:
1. Wash the peppers and cut them into bite-sized pieces (about 2cm).
2. In a large bowl, mix the soybean paste, chili paste, garlic, and honey to make the sauce.
3. Add the peppers to the bowl and toss gently until well-coated.
4. Drizzle with sesame oil and sprinkle with sesame seeds for a nutty finish.
5. Enjoy immediately for the best crunch! 😋
What would you like to see me cook next? Let me know in the comments! 👇