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Oigo-gochu Doenjang Muchim (Cucumber Pepper Soybean Paste Salad)

Cost $5, save $10

Source: Recommended by CookGo

  • 5 Min
  • 4 Servings
  • $5

INGREDIENTS

  • Vegetables

    • 7 cucumber peppers

  • Seasoning

    • 1 tbsp soybean paste
    • 0.5 tbsp chili paste
    • 1 tbsp sesame oil
    • 0.5 tbsp oligosaccharide
    • 1 tbsp sesame seeds

STEPS

1

Mix all seasoning ingredients (soybean paste, chili paste, sesame oil, oligosaccharide, sesame seeds) in a bowl until well combined.

2

Wash cucumber peppers thoroughly, remove stems, and cut into bite-sized pieces.

3

Add the cucumber peppers to the prepared seasoning mixture.

4

Mix thoroughly using a spoon until the cucumber peppers are well coated.

NUTRIENTS

Per 1 serving

🔥

50

Calories

  • 2g
    Protein
  • 6g
    Carbs
  • 2g
    Fats

đź’ˇ Tips

This dish is best served fresh but can be stored in the fridge for up to 2 days.You can adjust the sweetness or spice level by modifying the amount of oligosaccharide or chili paste.Pair this dish with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.