MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Green Chiles Seasoned With Soybean Paste
 Categories: Korean
      Yield: 4 Servings
 
      3 tb Fermented soybean paste
           -(doenjang)
      1 cl Garlic; minced
      1    Scallion; chopped
      1 tb Honey
      1 ts Toasted sesame seeds
      4    Long green chiles; up to 5
           --OR-
     10    Green Korean chiles
           -(cheong-gochu); stemmed and
           -cut into 1/2" slices
 
  Whenever my grandmother made fermented soybean paste, she buried a
  bunch of green chili peppers in the paste in her earthenware crock.
  After a few months of fermentation, she dug the peppers out and
  served them as a side dish. They were pickled and super-salty,
  delicious in small quantities with rice. It was one of my favorite
  things to eat, but hardly practical for the modern cook.
  
  That's why I was overjoyed to discover this interpretation on a
  recent trip to Los Angeles. Someone there must have been inspired by
  that traditional pickle to create this dish, which takes only minutes
  to make and is fresher tasting and much less salty than the original,
  but still spicy, garlicky, nutty, and a little sweet from the honey,
  just like my grandmother's peppers. That recipe was made with long
  green chili peppers, which are more widely available here than Korean
  chili peppers. After a few experiments in my kitchen, I figured out
  how to make it myself.
  
  Combine the soybean paste, garlic, scallion, honey, and sesame seeds
  in a small bowl and mix well. Add the peppers and mix well. Serve
  immediately, so the peppers are still crispy and refreshing.
  
  Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
 
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