Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)

Name: Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)
Total time: 5 min
Yield: 4 Portions
Ingredients: 7 cucumber peppers; 1 tbsp soybean paste; 0.5 tbsp chili paste; 1 tbsp sesame oil; 0.5 tbsp oligosaccharide; 1 tbsp sesame seeds

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
4 Portions
$5

Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)

Coût $5, économiser $10

Source: Recommended by CookPal

5 Min
4 Portions
$5

INGRÉDIENTS

Vegetables
- 7 cucumber peppers
Seasoning
- 1 tbsp soybean paste
- 0.5 tbsp chili paste
- 1 tbsp sesame oil
- 0.5 tbsp oligosaccharide
- 1 tbsp sesame seeds

ÉTAPES

Mix all seasoning ingredients (soybean paste, chili paste, sesame oil, oligosaccharide, sesame seeds) in a bowl until well combined.

Wash cucumber peppers thoroughly, remove stems, and cut into bite-sized pieces.

Add the cucumber peppers to the prepared seasoning mixture.

Mix thoroughly using a spoon until the cucumber peppers are well coated.

NUTRIMENTS

Par portion

🔥

Calories

2g
Protéines
6g
Glucides
2g
Graisses

💡 Astuces

This dish is best served fresh but can be stored in the fridge for up to 2 days.You can adjust the sweetness or spice level by modifying the amount of oligosaccharide or chili paste.Pair this dish with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.