This Gochu Ssamjang Muchim is a 2-minute, 4-ingredient side dish that perfectly complements Korean BBQ!
Gochu Ssamjang Muchim or Green Chili Seasoned with Ssamjang is my wife’s current favorite side dish. She loves it so much that she encouraged me to share it with everyone.
I honestly find it a bit simple, but it’s actually delicious. The freshness of the peppers cuts through the fat from the Korean BBQ, while the combination of ssamjang and sesame oil perfectly flavors the meat with savor and spice.
What are Korean Green Peppers?
In this recipe, I used Jalapeños as they are more accessible in the US; however, this recipe is much better with Korean Green Peppers.
In Korea, we have long, slender green peppers that are mild in spice and slightly sweet. It has a thick skin that makes it really crunchy. Typically, we eat this by directly dipping it in ssamjang and biting into it like chips!
This type of pepper has many uses in Korean cuisine where it can be served fresh, fermented, stuffed then fried, or seasoned just like this recipe!
Korean elders usually plant these in their backyards; that’s why it tastes even better when it’s eaten fresh. Nevertheless, you can also find them at Hmart.
Ingredients
Disclaimer: I get a small commission at no additional cost to you when you make a qualified purchase under the affiliate links.
- Jalapeño Peppers – Full disclosure, jalapeño is very rare in Korea, but I opted to use this because it is more accessible, and it is equally mild in spice.
- Ssamjang – In essence, this is a combination of fermented soybean paste and Korean pepper paste, but you can typically buy these in green tubs in Korean markets. It’s a salty and umami-filled, the go-to Korean BBQ dipping sauce!
- Sesame Oil and Sesame Seeds – This is the final touch that complements the peppers and adds nuttiness to the sauce. This is a must!
How to make Gochu Ssamjang Muchim?
Jalapeños are usually mild, but do test them out because sometimes there are ones that are extremely spicy from time to time. To prepare, either chop the jalapeños to keep them spicy or deseed and slice them into strips for less spice. Make sure to handle them with care to avoid stinging yourself.
Place sliced peppers on a plate, then add dollops of ssamjang, then drizzle sesame oil and sprinkle sesame seeds all over. Serve as is, then mix before consuming.
As a quick tip, prepare only what you’re about to consume, as the peppers may water down after mixing in the sauce. Enjoy!
Other super easy Korean BBQ side dishes you might like:
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Seasoned Green Peppers (Gochu Ssamjang Muchim)
Ingredients
- Jalapeño Peppers
- Ssamjang
- Sesame Oil
- Sesame Seeds
Instructions
- Make an incision over the length of the pepper, roll to remove the core, then deseed.
- Chop peppers into strips, then place on a serving plate.
- Add dollops of ssamjang, drizzle sesame oil, then top with sesame seeds.
- Serve and enjoy!
Leave a Reply