Gochu doenjang muchim (green chili peppers seasoned with doenjang)

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• 5 ounces mild green chili peppers (Korean asagi gochu, 아삭이고추) (6 to 8, depending on the size)
  Ingredient note

  Source: 5 ounces mild green chili peppers (Korean asagi gochu, 아삭이고추) (6 to 8, depending on the size)
• 1.5 tablespoons doenjang 된장 (Korean feremented soybean paste)
  Ingredient note

  Source: 1.5 tablespoons doenjang 된장 (Korean feremented soybean paste)
• 1/2 tablespoon gochujang, 고추장 (Korean red chili pepper paste) (or 1 teaspoon gochugaru Korean red chili pepper flakes)
  Ingredient note

  Source: 1/2 tablespoon gochujang, 고추장 (Korean red chili pepper paste) (or 1 teaspoon gochugaru Korean red chili pepper flakes)
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 1/2 teaspoon sugar or 2-3 teaspoons maesilcheong 매실청 (Korean plum syrup) (or any other sugar substitute of your choice)
  Ingredient note

  Source: 1/2 teaspoon sugar or 2-3 teaspoons maesilcheong 매실청 (Korean plum syrup) (or any other sugar substitute of your choice)
• 2 teaspoons sesame oil
  Ingredient note

  Source: 2 teaspoons sesame oil
• 2 teaspoons crushed sesame seeds
  Ingredient note

  Source: 2 teaspoons crushed sesame seeds

1. Trim off the stems, and rinse the peppers. Cut them into one-inch pieces.
2. In a bowl, combine doenjang, gochujang, garlic, sugar (or substitute), sesame oil and sesame seeds and mix well.
3. Add the peppers and toss everything well with a spoon or by hand until each piece is well coated with the sauce. Adjust the seasoning to taste by adding more doenjang or gochujang (or gochugaru).