One of my Korean friends gave me some very fresh Korean green sweet peppers from her garden. Wow! They were so fresh and delicious! We call this pepper “putgochu” (풋고추) in Korean. We could not find an English name for this pepper. The skin is a little thick and the texture is crunchy. It is not very spicy compared to other hot peppers. It even has a little sweet flavor to it. It is good eaten raw, dipped in soybean paste, or used in meat wrapping. Today, I will show you how to make a simple side dish using it. I still have more peppers left, so I will post another recipe using them later. Expect it.
Yield: 1 Cup
Short Korean Lesson
- Gan (간) = Liver
- SimJang (심장) = Heart
- 8 Korean Pepper (1 Cup, or 5 oz)
- 2 Tbsp Soybean Paste
- 1 Tbsp Minced Garlic
- ½ Tbsp Sesame Oil
- ½ Tbsp Sugar
- 1 tsp Sesame Seeds
Obtain about 8 Korean green sweet peppers.
Wash the peppers and cut them into ½ inch chunks. You do not have to remove the seeds since they are not that spicy. You will get about 1 cup worth of pepper chunks.
Mix 2 Tbsp of soybean paste, 1 Tbsp of minced garlic, ½ Tbsp of sesame oil, ½ Tbsp of sugar, and 1 tsp of sesame seeds together.
Combine the peppers and the seasoning paste.
Mix everything gently. Store it in the refrigerator before serving.
Serve it with rice, other Korean side dishes, and soup. Enjoy.