Savory Steamed Korean Chili Peppers (Ggwari Gochu Jjim) – Manmulsang Chef Kim Sun-young’s Recipe
Savory Steamed Korean Chili Peppers (Ggwari Gochu Jjim) – Manmulsang Chef Kim Sun-young’s Recipe
Manmulsang Recipe: Delicious Steamed Ggwari Gochu
Hello everyone! Today, we’re diving into a fantastic recipe from Chef Kim Sun-young on Manmulsang: Ggwari Gochu Jjim (steamed Korean chili peppers). This dish is celebrated for its delightfully chewy texture and a perfectly balanced savory-sweet sauce that makes it an irresistible side dish or snack. Let’s get cooking and bring this delightful flavor into your home!
Main Ingredients- 200g fresh Ggwari Gochu (Korean wrinkled chili peppers, approx. 1 bag)
- 1.5 Tbsp soybean powder (for coating)
- 1.5 Tbsp potato starch (for coating)
- Water (for steaming)
Savory-Sweet Sauce- 1/2 red chili pepper, finely minced (for color and mild spice)
- 1 Tbsp red chili flakes (gochugaru)
- 1 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 tsp regular soy sauce (jin-ganjang)
- 2 tsp sugar
- 1 tsp minced garlic
- 2 Tbsp corn syrup or rice syrup (mulyeot)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
- 1/2 red chili pepper, finely minced (for color and mild spice)
- 1 Tbsp red chili flakes (gochugaru)
- 1 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 tsp regular soy sauce (jin-ganjang)
- 2 tsp sugar
- 1 tsp minced garlic
- 2 Tbsp corn syrup or rice syrup (mulyeot)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
Begin by preparing 200g of fresh Ggwari Gochu (Korean wrinkled chili peppers). This is typically about one standard bag. Choose peppers that are firm and look vibrant for the best results.
Step 2
In a bowl, dissolve 1 tablespoon of salt in ample water. Submerge the Ggwari Gochu in this saltwater solution for about 10 minutes. This step helps to mellow out any sharp spiciness and enhance their crisp texture. After soaking, rinse the peppers thoroughly under running water two to three times to remove excess salt, and then drain them well.
Step 3
Trim off the stems from the rinsed chili peppers. It’s beneficial to leave a very slight amount of moisture on the peppers, as this helps the coating of soybean powder and potato starch adhere better. Avoid drying them completely, or the coating might not stick well.
Step 4
Measure out 1.5 tablespoons of soybean powder and 1.5 tablespoons of potato starch. Combining these two powders creates a wonderfully chewy outer layer while keeping the inside tender.
Step 5
Take a clean plastic bag (like a zip-top bag) and add the soybean powder and potato starch. Gently shake the bag to mix the powders evenly.
Step 6
Carefully add the drained Ggwari Gochu to the bag with the mixed powders.
Step 7
Seal the bag, leaving some air inside to create a slight puff. Then, close the opening securely and shake the bag vigorously. This motion will ensure that the soybean powder and potato starch evenly coat each chili pepper without clumping. A good coating is key for flavor absorption.
Step 8
Prepare your steamer. Fill a pot with water and bring it to a rolling boil over high heat. Once boiling, line the steamer basket with a damp cheesecloth or kitchen towel. This prevents the peppers from falling through the holes and sticking to the pot, while also ensuring even steaming. Arrange the coated Ggwari Gochu on top of the damp cloth.
Step 9
For an even better result, lightly mist the coated peppers with water from a spray bottle. This helps prevent the coating from becoming gummy or overly soft during steaming, preserving that desirable chewy-tender texture.
Step 10
To prevent condensation from dripping onto the peppers from the lid, you can cover the peppers with another layer of damp cloth or place the lid directly over the steamer basket (if it’s designed to catch drips). Cover the pot and steam over medium heat for about 5 minutes. Be careful not to over-steam, as they can become mushy.
Step 11
Now, let’s make the flavorful sauce. Finely mince half a red chili pepper for a touch of color and mild heat. In a bowl, combine 1 tablespoon of gochugaru (red chili flakes), 1 tablespoon of guk-ganjang (soup soy sauce), 2 teaspoons of jin-ganjang (regular soy sauce), 2 teaspoons of sugar, 1 teaspoon of minced garlic, 2 tablespoons of mulyeot (corn or rice syrup) for gloss and sweetness, 1 tablespoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Stir everything together until well combined.
Step 12
Transfer the steamed Ggwari Gochu to a mixing bowl. Pour the prepared sauce over the warm, freshly steamed peppers.
Step 13
Gently toss the chili peppers with the sauce using a spoon or your hands, taking care not to break them. Ensure each pepper is evenly coated. This is the final step to a delicious Ggwari Gochu Jjim! It’s wonderful served warm, but also delicious chilled.
