Main ingredients
chili leavesKorean mild crunchy green chili pepperred chili pepperfermented anchovy jeotgalmaesil extractminced garlicgingergochugarusesame oilsesame seeds
Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim
An autumn delicacy side dish made by blanching whole chili leaves and Korean mild crunchy green chili peppers, then seasoning with fermented anchovy sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- If you cut or remove the stems of the peppers before blanching, the delicious pepper juices will all leach out into the water, so you must blanch them whole.
- Chili leaves are tougher than spinach, so they need to be cooked thoroughly as if boiling rather than just lightly blanched to become tender.
- When mixing, press and crush the peppers firmly with your hands so the seasoning and pepper juices blend harmoniously.
- It's even more delicious if you mix with gochujang instead of fermented anchovy sauce, but it's also good to mix with gochujang when eating with rice.
Recommended for
- Those who miss the slightly bitter, appetite-stimulating rustic side dish that a country grandmother used to make.
- Those looking for a more delicious and unique way to enjoy chili leaf namul.
- Those who want to make a simple basic side dish using autumn seasonal ingredients.
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