Gochunip Namul – Seasoned Chili Pepper Leaves

고춧잎나물
Side dish made of chili pepper leaves that are blanched and seasoned. Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish.

Ingredients

5 ounces gochunnip (chili leaves)

Seasoning

2 teaspoons doenjang (Korean bean paste)

1 teaspoon minced garlic

1 tablespoon sesame oil

2 teaspoons soy sauce

1 teaspoon sugar

1 teaspoon sesame seeds

1/8 teaspoon salt

Garnish

1 teaspoon toasted sesame seeds

1 each green [spring] onions, chopped

 

Product
Visual
Where to Buy
Digital Kitchen Scale, Multifunction Food Scale
Ozeri ZK14-S Pronto Digital Multifunction Kitchen and Food Scale
Etekcity Food Digital Kitchen Weight Scale
Digital Food Scale Digital Weight Scale
Etekcity Digital Kitchen Food Multifunction Removable Bowl 2.15L Liquid Volume Room Temperature and Timer, 11lb 5kg, Backlight Scales

 

Procedure

Bring a pot of water to a rolling boil.

Drop chili leaves and stems into the boiling water and boil for three minutes.

Remove the leaves and stems from the pot and rinse immediately in very cold water.

Gently squeeze excess water from the leaves/stems.

Place all seasoning ingredients into a mixing bowl and mix well.

Add pepper leaves/stems and mix gently.

Garnish and serve.