Crunchy Pepper Salad

Name: Crunchy Pepper Salad
Total time: 10 min
Yield: 2 Portions
Ingredients: 6-7 mild peppers; 1 tbsp doenjang (soybean paste); 1/3 tbsp gochujang (red chili paste); 🧄 1/2 tbsp minced garlic; 1 tbsp plum syrup; 1/2 tbsp sesame oil; 1/2 tbsp oligosaccharide; 1 tsp sesame seeds

Coût $5, économiser $10

Source: Recommended by CookGo

10 Min
2 Portions
$5

Crunchy Pepper Salad

Coût $5, économiser $10

Source: Recommended by CookGo

10 Min
2 Portions
$5

INGRÉDIENTS

Vegetables
- 6-7 mild peppers
Seasonings
- 1 tbsp doenjang (soybean paste)
- 1/3 tbsp gochujang (red chili paste)
- 🧄 1/2 tbsp minced garlic
- 1 tbsp plum syrup
- 1/2 tbsp sesame oil
- 1/2 tbsp oligosaccharide
- 1 tsp sesame seeds

ÉTAPES

Wash the peppers thoroughly and cut them into bite-sized pieces.

Mix doenjang, gochujang, oligosaccharide, plum syrup, sesame oil, and minced garlic in a bowl.

Add sesame seeds and toss the peppers with the seasoning mixture until well coated.

Serve the crunchy pepper salad as a side dish.

NUTRIMENTS

Par portion

🔥

120

Calories

2g
Protéines
10g
Glucides
5g
Graisses

💡 Astuces

Use fresh peppers for the best texture.You can substitute plum syrup with honey or sugar if unavailable.Store leftovers in the fridge for up to 2 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.