4 Korean hot green peppers or jalapeƱo peppers
4 Korean hot red peppers or other hot red peppers
3 tablespoons soy sauce
1 tablespoon rice wine or vermouth
1 green onion, white and pale green part only, finely minced
2 garlic cloves, crushed and finely chopped
1 tablespoon toasted sesame seeds
1 walnut half, finely chopped
1 tablespoon sesame oil
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
Wash the hot peppers and pat dry. Roast the peppers under a broiler or on the stovetop until all sides are broiled and blistered, but not charred. Discard the stems and chop peppers crosswise into 1/4-inch rounds, seeds and all.
In a small bowl, combine all ingredients and mix well. Store leftovers in a tightly sealed container in the refrigerator.
Servings |
1 cup |
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