Korean Fermented Pickled Chili Salad(삭힌 고추무침)

This recipe was created by chance, but I absolutely love spicy food. Among Koreans, there are many who can’t handle spicy dishes, but I’m definitely not one of them! When I discovered this brand of pickled chilies in Germany, I was thrilled. In Korea, we often say about side dishes like this, "This is enough to finish a bowl of rice."

However, just eating the pickles didn’t feel very Korean. So, I decided to share my recipe for Korean-style fermented pickled chili salad. It’s incredibly simple, absolutely delicious, and pairs perfectly with rice.

Steps

1.
Drain the liquid from the pickled chilies and place the chilies in a large bowl.
2.
Mix all the seasoning ingredients in a separate bowl. If plum extract isn’t available, you can use sugar as a substitute.
3.
Add the chilies to the seasoning mix and toss everything thoroughly until the chilies are well coated.
4.
For the best flavor, refrigerate the dish for about a day before serving.