Gochu Peppers Steamed with a Special Coating: Chewy and Flavorful
Gochu Peppers Steamed with a Special Coating: Chewy and Flavorful
Tired of the same old steamed peppers? Discover a 10x tastier version using bean flour and glutinous rice flour instead of regular flour!
Do you love steamed Korean chili peppers (gwari gochu)? They have a subtle spiciness that builds up, and when tossed in a savory and flavorful seasoning sauce, they become incredibly appetizing! This recipe elevates the classic by coating the peppers in a mixture of bean flour and glutinous rice flour before steaming, instead of the usual wheat flour. This creates a wonderfully chewy texture and a rich, nutty flavor. Experience the delightful contrast of a slightly crisp exterior and a tender interior. Get ready for a truly special steamed pepper dish!
Main Ingredients- 30 Korean chili peppers (gwari gochu)
- 1 Tbsp toasted sesame seeds
Coating- 1 Tbsp bean flour (generous)
- 1 Tbsp glutinous rice flour (generous)
- 1 Tbsp bean flour (generous)
- 1 Tbsp glutinous rice flour (generous)
Cooking Instructions
Step 1
Prepare the Korean chili peppers (gwari gochu). Gently twist off the stems from each pepper. Wash them thoroughly under running water and lightly pat dry.
Step 2
Place the slightly damp chili peppers into a resealable plastic bag. Add the generous tablespoon of bean flour and the generous tablespoon of glutinous rice flour. Close the bag and shake it gently to ensure the peppers are evenly coated with the flour mixture. This coating is key to achieving a chewy texture after steaming.
Step 3
Set up a steamer by placing a sieve or steamer basket over a pot of boiling water. Once steam is actively rising, arrange the coated peppers in the sieve. Cover the pot with its lid, and for better steam retention, you can place a damp kitchen towel or parchment paper under the lid. Steam for about 3 to 5 minutes, or until the peppers are tender but not mushy. Be careful not to overcook them.
Step 4
Once steamed, carefully remove the peppers from the steamer and transfer them to a separate plate. Let them cool down for a bit. If you toss them in the sauce immediately after steaming, the coating might clump, and the sauce may not adhere well. Cooling slightly allows the peppers to better absorb the seasoning.
Step 5
In a small bowl, combine all the ingredients for the seasoning sauce: 1/2 Tbsp tuna extract, 1 Tbsp soy sauce, 1 Tbsp plum extract, 1 Tbsp sesame oil, 1 Tbsp oligosaccharide, 2 Tbsp gochugaru, 1/2 Tbsp minced garlic, and 1 Tbsp chopped green onion. Whisk everything together until well combined to create a delicious sauce.
Step 6
Place the cooled steamed peppers in a larger bowl. Pour the prepared seasoning sauce over them. Gently toss the peppers using your hands or a spatula, ensuring that the sauce evenly coats each pepper without crushing them. Once everything is well mixed, your special chewy and flavorful steamed peppers are ready! Sprinkle with toasted sesame seeds for a final touch.
