Preparation
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Rinse the pepper with cold and clean water
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Dry the pepper and chop it best with the kitchen scissors into thumb thick pieces. You don’t have to wash out the little pits as they can be eaten.
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Now mix the dressing adding the korean soybean paste (Japanese miso paste is also fine) and all the other ingredients. In case you don’t have any Mulyeot (corn syrup) at home, use liquid honey alternatively.
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Now mix the dressing with the pepper and see that everything is covered with the sauce.
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(Not necesarry) Put the side dish into the fridge for a little while. It tastes even better when served cold.
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Serve this delicious grilled pepper as a quick side dish.
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