A Korean friend of mine treated me to this recently, it's a now a staple. The first picture is triple the recipe.



10 Korean Green Peppers
3 tablespoons Soybean Paste
3 tablspoons honey
2-3 garlic cloves, minced
Sesame seeds

Remove stem caps of peppers and slice as thin or thick as desired, hers were pretty chunky, I prefer mine more thinly sliced. Place sliced Korean peppers, seeds and all in a bowl. Warm honey and in a separate bowl, combine with soybean paste & garlic, mix thoroughly, pour over sliced peppers, mix until all sliced peppers are coated. Add sesame seeds (raw or toasted) and mix.



Cover and store in fridge. It's a simple recipe, easy to make and goes well with a lot of dishes. *Word of caution- Korean Green Peppers aren't particularly hot however having learned a rather uncomfortable lesson with jalepenos, wash your hands before you absentmindedly go rubbing things, especially around your face or elsewhere.

Interesting, Jim. Is the soybean paste something like the Japanese "miso"?
As to rubbing your face after handling peppers, ask me about the time I had to stick my nose in a bowl of milk to put out the fire ...

Had to look up the difference, they are similar in that both use fermented soybeans, according to various sources miso uses rice or grains during the fermentation process and is less pungent than doenjang. I have both on hand but if miso is all you have, give it a shot, this recipe really is easy to make and is quite good, imo.

I rubbed my eyes and answered the call of nature one time, most unpleasant, effects were immediate. Probably not a good idea to pick your nose either Bill.

Jim, all I did was rub it. Immediate effects, as you experienced.
I may have to substitute Hatch green chiles for the Korean variety, but guess they would be similar.

I just recently found out about this variety of pepper so I don't have a whole lot of experience with them, there's a Korean grocery store here in town called Lotte Plaza Market that stocks them so availability isn't an issue, that said fresh Hatch chiles will work, cubanelles, if your're not sensitive to heat fresh serranos or jalepenos. I will say the koreans have a whole lot of flavor but use what is available to you.

Those chiles look like serranos. Serranos are a little warm, so be careful.