• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Korean Bapsang logo

  • Start Here
  • Recipes
    • Appetizers
    • Main Dishes
      • Beef
      • Chicken
      • Pork
      • Seafood
    • Noodles and Rice
    • Side Dishes
    • Soups and Stews
    • Condiments and Sauces
    • Desserts/Sweets
    • Vegetarian/Vegan
    • Slow Cooker/Pressure Cooker
    • Kid-friendly/Mild Dishes
    • Traditional Holiday
      • Seollal (New Year’s Day)
      • Chuseok (Korean Thanksgiving)
  • Pantry
  • About
    • Privacy Policy
    • Featured On
    • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Start Here
  • Recipes
  • Pantry
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Side Dishes

    Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    Published 07/05/2023. Updated 07/05/2023

    Jump to Recipe

    Fresh green chili peppers seasoned with doenjang (Korean fermented soybean paste) make for a simple summer side dish that goes especially well with Korean BBQ.

    DSC6976 e1688600997977 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    Koreans often enjoy fresh green chili peppers dipped in ssamjang, a doenjang (된장, Korean fermented soybean paste) based sauce. This recipe offers a different take on how you can enjoy chili peppers with a similar sauce. If you’re growing Korean chili peppers in your backyard, this dish is an excellent garden-to-table option that showcases the freshness of the vegetable and the savory flavor of doenjang.

    The vegetable dishes seasoned with doenjang are called doenjang muchim (된장무침). When made with gochu (고추, chili peppers), it’s called gochu doenjang muchim (고추된장무침). In Korea, doenjang muchim is very popular with various vegetables such as putbaechu (풋배추, young napa cabbage), bok choy, spinach, etc. The green leafy vegetables are blanched and then seasoned. 

    This dish made with chili peppers is quick (less than 10 minutes) because you just mix fresh chili peppers with a doenjang mixture, similar to ssamjang. 

    DSC6927 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    Which chili peppers to use

    While you can use any mild green chili peppers with a thin to medium thick skin, Koreans usually make this dish with a mild variety called asagi gochu (아삭이고추). These peppers are long and plump, have a crunchy texture and taste slightly sweet. The word “asag” means crunchy in Korean. Oi gochu (오이고추) is another name for them, because they are refreshingly sweet and crunchy, much like cucumbers.

    There are several other types of Korean chili peppers, each with its own flavor and heat level. Putgochu (풋고추) is the general term used to refer to young green chili peppers, mild or spicy. The most common types of Korean chili peppers mature into red chili peppers (honggochu, 홍고추), and their primary use is to create gochugaru. Cheongyang gochu (청양고추), green or red, is a very spicy type that’s used in various dishes, but too spicy for this dish.

    Fortunately, asagi gochu is available in Korean markets near me, so I can still make this dish until my homegrown peppers are ready. You might see them simply labeled as “Korean chili peppers.”

    DSC6999 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    The doenjang sauce

    Although the dish is primarily seasoned with doenjang, I highly recommend adding some gochujang (Korean red chili pepper paste) as well for an added layer of flavor. If you prefer, you can substitute gochujang with a bit of gochugaru (Korean red chili pepper flakes) or just use doenjang.

    The salt level in doenjang and gochujang varies depending on the brand. Adjust the amounts to your taste by using more or less than the recipe calls for.

    A generous amount of sesame oil and sesame seeds will complete the dish perfectly. Don’t skip!

    Storage

    As mentioned above, the freshness is a highlight of this dish. Eating it on the same day is ideal. You can keep the dish in the fridge for 2-3 days, but the peppers will release water because of the salt content in doenjang.  

    6 x 4 in 15 1 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    DSC6976 e1688600997977 300x300 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)

    Gochu doenjang muchim (green chili peppers seasoned with doenjang)

    5 from 9 votes
    Side Dish
    Prep Time: 7 minutes minutes
    Cook Time: 3 minutes minutes
    Servings: 4
    Print Recipe

    Ingredients

    • 5 ounces mild green chili peppers (Korean asagi gochu, 아삭이고추) 6 to 8, depending on the size
    • 1.5 tablespoons doenjang 된장 (Korean feremented soybean paste)
    • 1/2 tablespoon gochujang, 고추장 (Korean red chili pepper paste) or 1 teaspoon gochugaru (Korean red chili pepper flakes)
    • 1 teaspoon minced garlic
    • 1/2 teaspoon sugar or 2-3 teaspoons maesilcheong 매실청 (Korean plum syrup) or any other sugar substitute of your choice
    • 2 teaspoons sesame oil
    • 2 teaspoons crushed sesame seeds

    Instructions

    • Trim off the stems, and rinse the peppers. Cut them into one-inch pieces.
      DSC6935 768x513 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
    • In a bowl, combine doenjang, gochujang, garlic, sugar (or substitute), sesame oil and sesame seeds and mix well.
      DSC6947 768x513 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
    • Add the peppers and toss everything well with a spoon or by hand until each piece is well coated with the sauce. Adjust the seasoning to taste by adding more doenjang or gochujang (or gochugaru).
      DSC6957 768x513 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

     

    You may also like:

    • DSC6086 300x300 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
      Daegu Tang (Mild Cod Fish Stew)
    • DSC 2793 1 300x300 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
      Pressure Cooker Dakbokkeumtang (Spicy Chicken Stew)
    • DSC 0728 e1425265998233 300x300 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
      Slow Cooker Pork Ribs (Maeun Dwaeji Galbijjim)
    • Blank 1300 x 1940 1 300x300 - Gochu Doenjang Muchim (Green Chili Peppers Seasoned with Doenjang)
      15 Korean New Year Recipes
    « Kimchi Jjim (Braised Kimchi)
    23 Summer vegetable recipes »
    296 shares
    • Share
    • Tweet
    • Email

    Primary Sidebar

    Welcome to Korean Bapsang

    Korean Bapsang Author
    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

    Never Miss a Recipe

    Trending Recipes

    • kimchi stew with tofu in an earthen pot with the lid laid on the side of the pot Kimchi Jjigae (Kimchi Stew)

    • Korean steamed eggs being cooked in an earthenware pot on the stovetop Gyeranjjim (Korean Steamed Eggs)

    • Spicy pork bulgogi served with lettuce wraps and ssamjang Jeyuk Bokkeum (Spicy Pork Bulgogi)

    • A 6-photo collage of 15 Korean vegetable side dishes 15 Vegetable Side Dishes (Banchan)

    • Spicy Cucumber Side Dish Oi Muchim (Spicy Cucumber Salad)

    • Stir-fried glass noodles with beef and vegetables in a square bowl Japchae (Stir-Fried Starch Noodles with Beef and Vegetables)

    As Featured On:

       

    Footer

    Korean Bapsang New Logo

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright © 2025 · All rights reserved · Korean Bapsang

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required