CookPal AI
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Spicy and Tangy Korean Pepper Salad

Cost $8, save $12

Source: Recommended by CookPal

  • 30 Min
  • 6 Servings
  • $8

INGREDIENTS

  • Vegetables

    • 500g green peppers
    • 🧅 20g chopped green onions

  • Condiments

    • 🧄 1 tbsp minced garlic
    • 2 tbsp plum extract
    • 1 tbsp chili powder
    • 2 tbsp gochujang (Korean chili paste)
    • 1 tbsp soy sauce
    • ✨ 1 tbsp sesame seeds
    • 1 tbsp vinegar
    • 1 tbsp sesame oil
    • 🧂 1/2 tbsp coarse salt

STEPS

1

Thinly slice the green onions and set aside.

2

Remove the stems from the green peppers, wash them, and blanch in boiling water with 1/2 tbsp coarse salt for 2 minutes.

3

Drain the peppers without rinsing and let them dry in a strainer.

4

In a mixing bowl, combine soy sauce, chili powder, minced garlic, plum extract, and gochujang. Mix well.

5

Add vinegar and chopped green onions to the bowl and gently toss.

6

Finish by adding sesame oil and sesame seeds, then mix thoroughly.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 2g
    Protein
  • 8g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

Serve as a side dish with rice or grilled meat for a balanced meal.Store leftovers in an airtight container in the fridge for up to 3 days.You can substitute plum extract with honey or sugar for a similar sweetness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.