Crispy Dried Chili Snacks (Gochu Bugak)
Crispy Dried Chili Snacks (Gochu Bugak)
How to Make Memorable Dried Chili Snacks with Autumn Sunshine
Even though a cool breeze is blowing, the autumn sun is still warm. I made dried chili snacks, reminiscent of the ones my mother used to make.
Ingredients- 500g chili peppers (e.g., Korean green chili peppers)
- 1/2 cup pancake mix (buchim garu)
- Pinch of salt
- A little cooking oil
Cooking Instructions
Step 1
First, select fresh chili peppers and cleanly remove their stems. Wash them thoroughly under running water and drain them well in a colander. Ensuring the peppers are completely dry is crucial for the batter to adhere properly and prevent sogginess.
Step 2
Sprinkle the pancake mix evenly over the dried chili peppers. Gently shake or toss the peppers with your hands to coat each one thoroughly with the batter. Be careful not to break the chilies during this step.
Step 3
In a steamer, add 2 cups of water and bring it to a boil. Once the water is boiling, arrange the batter-coated chili peppers in a single layer on the steamer rack, ensuring they don’t overlap. This prevents them from sticking together and allows for even steaming.
Step 4
When steam rises, lightly spray the chilies with water from a spray bottle to moisten any dry spots of the batter. Sprinkle a tiny pinch of salt over the chilies for seasoning. Cover the steamer and cook for about 5-7 minutes, or until the chilies turn translucent. Avoid overcooking, as they can become mushy.
Step 5
Carefully remove the steamed chili peppers from the steamer. Spread them out in a single layer on a large tray or rack, making sure they do not touch each other. Leaving some space between them will help them dry evenly.
Step 6
Dry the chili peppers in direct sunlight for 3-4 days. Flip them occasionally to ensure they dry evenly and become crispy all the way through. If the weather is humid, you can use a food dehydrator indoors.
Step 7
Once the dried chili peppers are completely crisp, heat a generous amount of cooking oil in a pan over medium-low heat. Fry the chili peppers, turning them until they are golden brown and crispy. They should puff up slightly. Be cautious not to burn them by using heat that is too high. Enjoy immediately or store in an airtight container.
