Sakkin Gochu Muchim (Korean Fermented Pickled Chili Salad, 삭힌 고추무침)
My notes for this recipe
I created this recipe after discovering fermented pickled chilies and immediately thinking that they would taste even better with a Korean-style seasoning.
In Korea, a strongly flavored side dish that makes you want to finish an entire bowl of rice is often described as a “rice thief.” This spicy, savory, and slightly tangy pickled chili salad fits that description perfectly.
The recipe is very simple and works well as a small banchan served with warm rice. Adjust the seasoning according to how salty, sour, or spicy your pickled chilies already are.
How I cook it
Drain the liquid from the pickled chilies and place the chilies in a large bowl.
Mix all the seasoning ingredients in a separate bowl. If plum extract isn’t available, you can use sugar as a substitute.
Add the chilies to the seasoning mix and toss everything thoroughly until the chilies are well coated.
For the best flavor, refrigerate the dish for about a day before serving.
