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 Porzioni
Ingredients: 10 cucumber peppers; 2 tbsp soybean paste; 🍬 2 tbsp sugar; 1 tbsp red pepper powder; 🧄 1 tbsp minced garlic; 1 tbsp sesame oil; 🌰 1 tbsp sesame seeds

Costo $5, salva $10

Fonte: Recommended by CookPal

5 Min
4 Porzioni
$5

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

Costo $5, salva $10

Fonte: Recommended by CookPal

5 Min
4 Porzioni
$5

INGREDIENTI

Vegetables
- 10 cucumber peppers
Condiments
- 2 tbsp soybean paste
- 🍬 2 tbsp sugar
- 1 tbsp red pepper powder
- 🧄 1 tbsp minced garlic
- 1 tbsp sesame oil
- 🌰 1 tbsp sesame seeds

PASSI

Wash the cucumber peppers thoroughly.

Cut the cucumber peppers into large, bite-sized pieces.

Mix soybean paste, sugar, red pepper powder, minced garlic, sesame oil, and sesame seeds to create the seasoning sauce.

Combine the cucumber peppers with the seasoning sauce and mix well until evenly coated.

NUTRIENTI

Per 1 porzione

🔥

Calorie

2g
Proteine
8g
Carboidrati
2g
Grassi

💡 Suggerimenti

This dish is perfect as a quick side for Korean meals.You can substitute cucumber peppers with regular cucumbers or bell peppers.Store leftovers in the fridge for up to 2 days.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.