Crispy and Delicious Dried Chili (Gochu Bugak) Recipe
Crispy and Delicious Dried Chili (Gochu Bugak) Recipe
How to Store Chilies, Drying Chili Bugak, Making Delicious Gochu Bugak
By making dried chili into ‘Gochu Bugak’ and storing them frozen, you can enjoy them all year round. This recipe preserves the vibrant flavor of chilies and transforms them into a delightful crispy snack or side dish.
Ingredients- 1kg fresh chilies (choose your preferred type like Cheongyang or Korean cucumber chilies)
- 1/2 Tbsp coarse salt (for washing chilies)
- 200g flour (for coating; all-purpose or cake flour works)
- 1 Tbsp coarse salt (for seasoning)
- 1 Tbsp sugar (for seasoning)
- Cooking oil, for frying
Cooking Instructions
Step 1
First, wash the chilies thoroughly. Remove the stems and cut them in half. For a cleaner taste and easier handling, gently remove the seeds. If you prefer less heat, carefully scrape out the white pith inside the chili, as this is where much of the spiciness resides. After washing, rinse them once more under running water and pat them dry.
Step 2
While the chilies are still slightly damp, add 1 tablespoon of coarse salt and gently toss to coat. This seasoning step helps to preserve the crispness of the chilies and infuses them with flavor, making the final bugak more delicious.
Step 3
Now it’s time to coat the chilies for a crispy bugak. Place 200g of flour in a bowl. Add the seasoned chilies and gently toss them until they are evenly coated with flour. You can adjust the amount of flour based on the chilies’ moisture or your preference. A generous coating will result in a more substantial texture.
Step 4
Steaming the flour-coated chilies helps to dry them out slightly, leading to a crispier fry, and ensures the flour coating adheres well. This step is crucial for successful chili bugak drying and enhances the overall flavor and texture.
Step 5
Line a steamer with a clean cloth. Arrange the flour-coated chilies in a single layer on the cloth. Cover and steam for about 7 minutes. Be careful not to over-steam, as this can make the chilies too soft, resulting in a less appealing texture when fried.
Step 6
It’s important not to overcook the chilies during steaming. Steaming them lightly is key to preserving their natural crispness and flavor when they are eventually fried. Ensure you monitor the steaming time closely to prevent them from becoming mushy.
Step 7
Now, let’s start drying the chili bugak. Spread the steamed chilies evenly on a clean sieve or drying rack, ensuring they don’t overlap. The best method is to dry them in direct sunlight in a well-ventilated area. If you have a food dehydrator, you can dry them at 40-50℃ (104-122℉) for 6-8 hours. When drying in the sun, be mindful of humidity and weather; prolonged exposure in damp conditions can lead to mold.
Step 8
After drying thoroughly in the sun or dehydrator for 2-3 days, about 80% of the chili bugak is complete. The chilies will become chewy and ready to puff up when fried.
Step 9
These steamed and dried chili bugaks can be fried immediately, but they also store exceptionally well. Place them in an airtight container and refrigerate or freeze them to enjoy them throughout the year. When you crave them, simply take them out and fry. This is an excellent way to preserve a large quantity of chilies. The photo shows both steamed chili bugak and eggplant bugak. Making various vegetable bugaks this way can simplify your side dish preparations.
Step 10
When you’re ready to fry, heat a generous amount of cooking oil in a pan to about 170-180℃ (338-356℉). Carefully add the dried chili bugak and fry until golden brown. To prevent them from absorbing too much oil, remove them after frying and drain them on paper towels. Finally, sprinkle about 2 tablespoons of sugar evenly over the warm bugak for a perfect sweet and savory balance. This makes for a delicious side dish or a satisfying snack!
