Korean Green Pepper Salad with fermented soy bean paste [Doenjang] [Easy Recipe]

green peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños add heat while bell peppers are more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with unique flavor.

Introduce the ingredients: Korean green peppers and fermented soy bean paste (Doenjang).

Remove seeds and pith from some of the green peppers, leaving some for spice.

Cut the green peppers into thick rings.

Make the sauce by mixing fermented soy bean paste with rice vinegar, agave, salt, sesame oil, garlic, sesame seeds, and gochugaru.

Taste the sauce and adjust thickness by adding more bean paste if desired.

Equipment Needed

Spice Level:

Dietary