Korean Spicy Pickled Green Chili Side Dish (Sangochu Muchim - 산고추무침)
Sangochu Muchim (산고추무침) is a quick Korean pickled chili side dish that’s spicy, tangy, and perfect for cutting through rich meals.
 |
| Spicy Pickled Green Chili Side Dish (Sangochu Muchim) – The Korean side dish that cuts grease and steals the show |
What Is Sangochu?
Sangochu (산고추) are small, slender green chilies pickled in a sweet-and-sour brine (similar to jangajji, Korean pickled vegetables). You’ve probably seen them:
- As a free side dish at Korean pork cutlet (donkkaseu) restaurants.
- In Korean convenience stores (like CU or GS25) in small plastic cups.
- At Korean BBQ spots, served alongside grilled meats.
They’re milder than fresh chilies but still pack a bright, lingering heat—perfect for cutting through rich flavors.
Why You’ll Love This Recipe
Korean meals are famous for their balance—sweet, savory, spicy, and refreshing. But let’s be honest: holidays (or any feast) often mean an overload of fried foods, rich stews, and heavy dishes. That’s where sangochu muchim (산고추 무침) comes in.
This spicy pickled green chili side dish is:
Instantly refreshing – The tangy-sweet brine cuts through grease like magic.
Pantry-friendly – Uses store-bought pickled chilies (no fermentation needed!).
Versatile – Pairs with everything: fried chicken, grilled meats, rice bowls, or even burgers.
Quick & foolproof – Ready in 5 minutes with no cooking required.
If you’ve ever wondered how to balance a heavy meal (or just crave a spicy, crunchy kick), this is your new go-to banchan.
| Ingredient | Amount | Notes |
|---|---|---|
| Pickled green chilies (sangochu) | 1 cup (~100g) | Found in the refrigerated section of Korean markets. |
| Minced garlic | 1 tsp | Fresh or jarred. |
| Korean red pepper flakes (gochugaru) | 2 tsp | Adjust heat level (1 tsp = mild, 2 tsp = medium). |
| Oligodang (or honey/maple syrup) | 1–1.5 tsp | Oligodang is a Korean sweetener; sub with honey or sugar. |
| Toasted sesame oil | ½ tsp | Adds nutty depth. |
| Toasted sesame seeds | ½ tsp | For garnish. |
| Optional add-ins | – | Soy sauce (½ tsp), rice vinegar (½ tsp), or a splash of pickling brine. |
Step-by-Step Instructions
1. Prep the Chilies
- Drain the sangochu (if using store-bought pickled chilies). You can reserve 1–2 tsp of the brine for extra tang.
- Trim the stems (optional—some people leave them for presentation).
2. Make the Seasoning
In a small bowl, mix:
- Minced garlic
- Gochugaru (red pepper flakes)
- Oligodang (or honey)
- Sesame oil
Adjust to taste:
- Less spicy? Reduce gochugaru to 1 tsp.
- More tangy? Add ½ tsp rice vinegar or reserved brine.
- Nuttier? Add an extra ¼ tsp sesame oil.
3. Toss & Coat
- Add the drained chilies to the seasoning bowl.
- Gently toss with a spoon (or your hands!) until evenly coated. Avoid mashing—they should stay crisp!
4. Garnish & Serve
- Sprinkle with toasted sesame seeds.
- Let it sit for 5–10 minutes (if time allows) to let flavors meld.
- Serve chilled or at room temperature.
Storage: Keeps in the fridge for up to 1 week (if it lasts that long!).
Serving Suggestions: What to Eat With Sangochu Muchim
This side dish is a flavor chameleon—it works with almost anything! Try it with:
Fried/Grilled Meats
- Korean fried chicken (yangnyeom chicken)
- Pork cutlet (donkkaseu)
- Grilled bulgogi or galbi
Rice & Noodle Dishes
- Bibimbap or dolsot (stone pot rice)
- Japchae (glass noodles)
- Kimchi fried rice
Non-Korean Pairings
- Burgers or hot dogs (trust us, it’s amazing)
- Tacos or quesadillas
- Cheese boards (yes, really!)
Variations to Try
Want to mix it up? Here are 3 easy twists:
1. Creamy Sangochu Muchim
- Add 1 tbsp mayo or Greek yogurt to the seasoning for a cooling, creamy version.
2. Sweet & Spicy
- Mix in 1 tsp of plum syrup (maesil cheong) or apricot jam for a fruity kick.
3. Extra Crunchy
- Toss in 1 tbsp toasted pine nuts or crushed peanuts for texture.
Why This Dish Belongs in Your Kitchen
Korean cooking is all about balance—and this spicy, tangy, crunchy side dish is the perfect example. It’s:
✔ Effortless (5 minutes, no cooking).
✔ Budget-friendly (sangochu costs $2–$3 for a big jar).
✔ Crowd-pleasing (even spice-averse friends will love the hint of heat).
Whether you’re prepping for Chuseok (Korean Thanksgiving), a BBQ party, or just a weeknight dinner, sangochu muchim is the secret weapon your table needs.
Try it tonight and thank us later!
Keywords: Sangochu Muchim, 산고추무침, Korean pickled chili recipe, Korean pickled peppers, Korean spicy chili side dish, Korean banchan, easy Korean side dishes, Korean chili muchim, pickled green chili recipe.
