Braised Korean Chili Peppers with Shiitake Mushrooms
Braised Korean Chili Peppers with Shiitake Mushrooms
How to Make Braised Korean Chili Peppers with Shiitake Mushrooms: A Savory Soy-Braised Recipe
Enjoy these Korean chili peppers that you’ll never get tired of! When braised in soy sauce, these chili peppers, often paired with other ingredients, become the star of the dish. The satisfying texture and occasional mild spice of the braised peppers are truly delicious. I used to love incorporating them into various dishes, but now I find myself missing that familiar flavor. While Korean chili peppers are often stir-fried with potatoes or fish cakes, this time I tried braising them with dried shiitake mushrooms in soy sauce, and the result was incredibly tasty. These chili peppers are low in spice and rich in vitamins, making them a perfect side dish that can help you finish a bowl of rice in no time.
Main Ingredients- 200g Korean chili peppers (Ggwari-gochu)
- 10g Dried shiitake mushrooms
- 1 sheet Dried kelp (5x5cm)
- 3 whole cloves Garlic
- 2 Cheongyang peppers (optional, for extra spice)
Braising Seasoning- 1.5 Tbsp Soy sauce
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 1 Tbsp Mirin (rice wine for cooking)
- 0.3 Tbsp Sugar (or 1/2 tsp)
- 1 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- A pinch of toasted sesame seeds
- 2/3 cup Water (from soaking dried shiitake mushrooms)
For Washing Chili Peppers- 1 Tbsp Vinegar
- 1.5 Tbsp Soy sauce
- 1 Tbsp Fish sauce (or Korean soup soy sauce)
- 1 Tbsp Mirin (rice wine for cooking)
- 0.3 Tbsp Sugar (or 1/2 tsp)
- 1 Tbsp Corn syrup (or rice syrup)
- 1 Tbsp Cooking oil
- 1 Tbsp Sesame oil
- A pinch of toasted sesame seeds
- 2/3 cup Water (from soaking dried shiitake mushrooms)
For Washing Chili Peppers- 1 Tbsp Vinegar
Cooking Instructions
Step 1
Hello everyone! Today, I’m sharing a special side dish recipe featuring Korean chili peppers, which are in season during the summer and are both nutritious and delicious: ‘Braised Korean Chili Peppers with Shiitake Mushrooms’. Korean chili peppers contain capsaicin, which aids in dieting and also stimulates appetite. With their crisp texture and mild spiciness, these chili peppers are truly captivating. Whether you’re already a fan or trying this dish for the first time, this recipe will guide you through making a wonderfully savory braised side dish. It’s perfect for when you’re not feeling particularly hungry!
Step 2
First, let’s prepare the stars of our dish: the Korean chili peppers and the chewy dried shiitake mushrooms that add a delightful texture.
Step 3
Gently rinse the dried shiitake mushrooms under running water to remove any dust. Then, soak them in warm water for about 10-15 minutes until softened. Once rehydrated, squeeze out any excess water. Don’t discard the soaking water; instead, carefully pour off the clear liquid from the top to use as broth for braising. Prepare 3 whole garlic cloves and slice them thinly. If desired, slice 2 Cheongyang peppers into 1-2 cm pieces for extra heat (you can omit these if you prefer less spice).
Step 4
Now, let’s begin stir-frying. In a pot, combine the rehydrated shiitake mushrooms, kelp, Korean chili peppers, and sliced garlic. Add 1 tablespoon of cooking oil and stir-fry over high heat for 1-2 minutes, just until the ingredients begin to soften slightly. This quick sautéing step enhances the ingredients’ flavors and adds depth to the dish.
Step 5
Once the Korean chili peppers start to soften slightly, it’s time to add the braising sauce. Pour in 1.5 tablespoons of soy sauce, 1 tablespoon of fish sauce (or adjust if using Korean soup soy sauce), and 1 tablespoon of mirin. Gently mix to coat the ingredients with the sauce.
Step 6
Now, add the 2/3 cup of shiitake mushroom soaking water that you set aside earlier. This broth will contribute to the deep, savory flavor of the braised dish.
Step 7
Bring the mixture to a boil over medium heat. Once it starts boiling, remove the kelp sheet to prevent it from becoming bitter. Stir in 0.3 tablespoons of sugar (adjust to your taste) until fully dissolved.
Step 8
I prefer my chili peppers to retain a slight crispness, so I added 1 tablespoon of corn syrup and 1 tablespoon of sesame oil, then continued to simmer for another 2-3 minutes until the sauce thickened slightly. If you prefer your chili peppers very soft, reduce the heat to low and simmer for a longer period. At this stage, you can also add the sliced Cheongyang peppers to simmer together for a spicier kick.
Step 9
Transfer the deliciously braised Korean chili peppers to a serving plate and sprinkle with toasted sesame seeds. Your ‘Braised Korean Chili Peppers with Shiitake Mushrooms’ is now complete! The perfect balance of sweet, savory, and slightly spicy flavors makes this an irresistible side dish, especially when you’re not feeling very hungry. It’s a side that will have you finishing your rice in no time!
Step 10
It’s fascinating how Korean chili peppers, often used as a secondary ingredient, can become the main star of such a delicious braised dish, isn’t it? This dish allows you to experience a different side of Korean chili peppers.
Step 11
I encourage you all to try making this flavorful side dish using Korean chili peppers, following my recipe. It will surely make your family’s meals more vibrant and enjoyable! Enjoy your cooking!
