Yoon Yi-ryeon's Chili Leaf and Chili Pepper Muchim

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.