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Title: Green Chiles Seasoned With Soybean Paste
Categories: Korean
Yield: 4 Servings

3 tb Fermented soybean paste
-(doenjang)
1 cl Garlic; minced
1 Scallion; chopped
1 tb Honey
1 ts Toasted sesame seeds
4 Long green chiles; up to 5
--OR-
10 Green Korean chiles
-(cheong-gochu); stemmed and
-cut into 1/2" slices

Whenever my grandmother made fermented soybean paste, she buried a
bunch of green chili peppers in the paste in her earthenware crock.
After a few months of fermentation, she dug the peppers out and
served them as a side dish. They were pickled and super-salty,
delicious in small quantities with rice. It was one of my favorite
things to eat, but hardly practical for the modern cook.

That's why I was overjoyed to discover this interpretation on a
recent trip to Los Angeles. Someone there must have been inspired by
that traditional pickle to create this dish, which takes only minutes
to make and is fresher tasting and much less salty than the original,
but still spicy, garlicky, nutty, and a little sweet from the honey,
just like my grandmother's peppers. That recipe was made with long
green chili peppers, which are more widely available here than Korean
chili peppers. After a few experiments in my kitchen, I figured out
how to make it myself.

Combine the soybean paste, garlic, scallion, honey, and sesame seeds
in a small bowl and mix well. Add the peppers and mix well. Serve
immediately, so the peppers are still crispy and refreshing.

Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015

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