Steamed Baby Pepper Salad (Aegi Gochu Jim Muchim)
Steamed Baby Pepper Salad (Aegi Gochu Jim Muchim)
How to Make a Delicious Steamed Baby Pepper Salad – A Perfect Autumn Side Dish
Made with late-season baby peppers, this steamed and seasoned dish is a delightful side that’s both tender and flavorful. Perfect for enjoying the taste of autumn.
Main Ingredients- 220g baby peppers (small, mild variety)
- 1 Tbsp vinegar (for washing peppers)
- 2 Tbsp dry rice flour
- 1 pinch of salt (for lightly seasoning rice flour)
Seasoning- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds (ground)
- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (for sweetness and umami)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole toasted sesame seeds (for garnish)
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds (ground)
- 1.5 Tbsp soy sauce
- 1 Tbsp plum extract (for sweetness and umami)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
These baby peppers, from the tail end of the season, are small and not spicy, making them perfect for steaming or braising. They have a wonderfully tender texture that even children can enjoy.
Step 2
Start by carefully trimming off the stems of the baby peppers. Then, soak them briefly in water with a tablespoon of vinegar to ensure they are thoroughly cleaned. Rinse them multiple times under cold running water to remove all traces of vinegar. After washing, drain them well in a colander.
Step 3
Once the peppers are mostly dry, place them in a bowl. Add 2 tablespoons of dry rice flour and a pinch of salt. Gently toss to coat the peppers evenly with the rice flour mixture. The rice flour will help create a tender texture, and the small amount of salt adds a subtle seasoning.
Step 4
Prepare your steamer by adding about 1 cup of water to a pot. Place a steamer basket or insert over the pot and bring the water to a boil over medium heat.
Step 5
Once the water is boiling, carefully arrange the rice flour-coated peppers in the steamer basket. Cover the pot and steam for about 3 minutes. Since baby peppers are edible raw, you only need to steam them until the rice flour is cooked and the peppers are slightly tender. Over-steaming can make them too mushy.
Step 6
After steaming for 3 minutes, remove the peppers from the steamer and let them cool slightly. They should be warm, but not hot to the touch, allowing the seasoning to adhere better.
Step 7
In a separate bowl, combine the seasoning ingredients: 1/2 tablespoon minced garlic, 1 tablespoon gochugaru, 1 tablespoon ground toasted sesame seeds, 1.5 tablespoons soy sauce, 1 tablespoon plum extract, and 1 tablespoon sesame oil. Mix well to create a flavorful dressing.
Step 8
Add the slightly cooled steamed peppers to the prepared seasoning mixture. Gently toss the peppers to coat them evenly with the dressing. Be careful not to overmix, as this can cause the rice flour coating to come off. A gentle touch is key!
Step 9
Finally, sprinkle 1/2 tablespoon of whole toasted sesame seeds over the salad and gently mix once more to finish. This adds a lovely nutty aroma and texture.
Step 10
Enjoy this delicious Steamed Baby Pepper Salad, which offers a wonderfully tender texture and a perfectly balanced sweet and savory flavor. It’s a fantastic side dish that complements any meal.
