Gochuji Muchim (Korean Seasoned Pickled Chili Peppers)
Gochuji Muchim (고추지 무침) is a vibrant Korean side dish that brings a bold mix of spicy, tangy, and savory flavors to your table. Made with soy sauce-pickled green chili peppers and tossed in a garlicky, sesame-kissed seasoning, this banchan is a staple in Korean homes. It’s quick to prepare once the peppers are pickled and pairs perfectly with steamed rice or hearty mains like grilled meats or stews.
What is Gochuji Muchim?
“Gochuji Muchim” translates to:
- Gochu (고추) – chili pepper
- Ji (지) – pickled
- Muchim (무침) – seasoned or mixed
This dish starts with gochu jangajji (soy sauce-pickled green chilies), which are sliced and mixed with a punchy seasoning of gochugaru (Korean red pepper flakes), garlic, and sesame oil. The result is a craveable banchan that’s salty, spicy, and tangy all at once.
Why You’ll Love This Recipe
- Quick & Easy: Takes just 15 minutes once peppers are pickled.
- Bold Flavors: Spicy, tangy, and savory in every bite.
- Versatile: Complements countless Korean dishes or adds flair to any meal.
- Make-Ahead: Pickle in advance for effortless prep.
Ingredients
For the Pickled Peppers (Gochu Jangajji):
- 20 Korean green chili peppers (mild to medium, like cheonggochu or shishito, stems on)
- ¾ cup soy sauce
- ¾ cup water
- ½ cup rice vinegar (or white vinegar)
- ⅓ cup sugar
- 4 garlic cloves, thinly sliced
- Optional: 2–3 slices fresh ginger or ¼ onion, sliced (for extra depth)
For the Seasoning (Muchim):
- 1–2 tbsp gochugaru (Korean red pepper flakes), adjust to taste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp minced garlic
- 1 tsp sugar or rice syrup (optional, for balance)
- 1 tsp toasted sesame seeds
- Optional: ½ tsp rice vinegar (for extra tang)
Instructions
Step 1: Pickle the Peppers
- Rinse the chili peppers thoroughly, keeping the stems intact. Pat dry.
- In a medium saucepan, combine soy sauce, water, vinegar, sugar, garlic, and optional ginger or onion. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Remove from heat and let cool completely.
- Place the whole peppers in a clean, airtight glass jar. Pour the cooled pickling liquid over the peppers, ensuring they’re fully submerged (add a little more water if needed).
- Let the jar sit at room temperature for 24 hours, then refrigerate for at least 3 days (5–7 days for deeper flavor).
Step 2: Season the Pickled Chilies
- Drain the pickled peppers, keeping them whole with stems on. Pat dry gently to remove excess liquid.
- In a mixing bowl, combine gochugaru, soy sauce, sesame oil, minced garlic, sugar (if using), and optional vinegar. Stir to form a smooth paste.
- Add the whole peppers to the bowl and toss gently until evenly coated with the seasoning.
- Sprinkle with toasted sesame seeds and let the flavors meld for 5–10 minutes before serving.
Tips for Success
- Choose the right peppers: Look for mild-to-medium Korean green chilies at Asian markets. Avoid overly spicy varieties if you prefer milder flavors.
- Adjust the heat: Start with 1 tbsp gochugaru and add more to taste. Balance with a touch of vinegar or sesame oil if it’s too spicy.
- Pickling time: While 3 days works, pickling for up to a week enhances the flavor.
- Storage: Store the seasoned Gochuji Muchim in an airtight container in the fridge for up to 5 days. Unseasoned pickled peppers last up to a month refrigerated.
- Toast the sesame seeds: Briefly toast them in a dry pan for extra nutty flavor.
- Serving tip: The stems make the peppers easy to pick up—perfect for a hands-on banchan experience! You can also slice them just before eating if preferred.
Serving Suggestions
Gochuji Muchim is a perfect sidekick to steamed white rice, cutting through rich dishes like galbi (grilled short ribs), samgyeopsal (pork belly), or jjigae (Korean stews). It also adds a zesty kick to simple grilled fish or tofu dishes. Serve it as part of a colorful banchan spread for an authentic Korean meal.
resist!
