Gochu-jangajji

Gochu-jangajji is a vibrant and flavorful Korean side dish featuring pickled chili peppers in a savory-sweet sauce. This Paleo-friendly appetizer offers a delightful balance of heat and umami, perfect for enhancing any meal.

Ingredients

• Green chili peppers - 4 pieces
• Gochujang (Korean red chili paste) - 2 tablespoons
• Apple cider vinegar - 2 tablespoons
• Coconut aminos - 1 tablespoon
• Sesame oil - 1 teaspoon
• Honey - 1 teaspoon
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, minced
• Sesame seeds - 1 teaspoon, for garnish

Steps

1. Wash the green chili peppers and make a small slit along the side of each pepper to allow the marinade to penetrate.
2. In a bowl, combine gochujang, apple cider vinegar, coconut aminos, sesame oil, honey, minced garlic, and minced ginger to create the marinade.
3. Place the slit chili peppers into a clean glass jar or container.
4. Pour the marinade over the chili peppers, ensuring they are fully submerged.
5. Seal the jar and let it sit at room temperature for 10 minutes to allow the flavors to meld.
6. After 10 minutes, transfer the jar to the refrigerator and let it marinate for at least 1 hour before serving.
7. When ready to serve, sprinkle sesame seeds on top for garnish.

Nutrition

• Calories: 50
• Protein: 1 g
• Carbs: 10 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from chili peppers, which can help reduce inflammation.
• Contains probiotics from fermented ingredients, promoting gut health.

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