Spicy and Sweet Braised Korean Green Peppers (Ggwari Gochu Yangnyeom Jorim)
Spicy and Sweet Braised Korean Green Peppers (Ggwari Gochu Yangnyeom Jorim)
Easy Braised Korean Green Peppers with Savory Sauce
Here’s a recipe for Ggwari Gochu Yangnyeom Jorim, a perfect dish to enjoy with warm rice when your appetite is low. Its savory and slightly spicy flavor is exceptional, and it’s easy for anyone to make with simple ingredients, making it a fantastic side dish for rice. The crisp texture of the peppers combined with the delicious sauce will have you finishing your rice in no time!
Main Ingredients- 20 Korean Green Peppers (Ggwari Gochu)
- 2 Tbsp Soy Sauce
- 1 Tbsp Minced Scallion (Green Onion)
- 1 Tbsp Cheongju (Rice Wine/Cooking Wine)
- 1 tsp Minced Garlic
- 1 tsp Sugar
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds
- 1 tsp Corn Syrup (or Oligosaccharide)
- Pinch of Salt (for seasoning adjustment)
Cooking Instructions
Step 1
First, we’ll wash the Korean green peppers thoroughly. Rinse them under running water 3-4 times meticulously. If you prefer to reduce a slight bitterness, you can dissolve a little salt in water, soak the peppers for about 10 minutes, and then rinse them.
Step 2
After washing, ensure you drain the peppers well. You can spread them on a sieve to let the water evaporate naturally, or gently pat them dry with paper towels. Excess water can dilute the flavor of the braised dish.
Step 3
Trim off the stem ends of the green peppers cleanly. Then, to help the sauce penetrate deeply, make a slit down the side of each pepper to halve it. Alternatively, you can pierce each pepper several times with a skewer. While you can cook them whole, splitting them allows the seasoning to infuse much better.
Step 4
Prepare the scallions to add extra flavor to the sauce. Finely mince 1 tablespoon of scallions. You can use both the white and green parts.
Step 5
Now, it’s time to make the delicious braising sauce. In a pot, combine 2 tablespoons of soy sauce, 1 tablespoon of minced scallions, 1 teaspoon of minced garlic, 1 tablespoon of Cheongju (rice wine), and 1 teaspoon of sugar. Bring the mixture to a simmer and let it cook briefly to allow the flavors to meld. Stir until the sugar is dissolved.
Step 6
Add all the prepared Korean green peppers to the simmering sauce. Cook over low heat rather than high heat, shaking the pot or gently stirring with a spatula intermittently to prevent the peppers from burning. It’s important to cook slowly, allowing the peppers to soften and the sauce to be absorbed evenly.
Step 7
Once the Korean green peppers have reached your desired tenderness and the sauce has reduced to a desirable consistency, stir in 1 teaspoon of corn syrup (or oligosaccharide), 1 teaspoon of sesame oil, and 1 teaspoon of toasted sesame seeds. Toss quickly to coat. Adding corn syrup will give the dish a nice sheen and add a touch of sweetness, making it even more delicious. Turn off the heat and mix until the peppers are coated with the sauce.
Step 8
This finished Ggwari Gochu Yangnyeom Jorim is deeply savory and flavorful, making it an exceptional side dish for rice. Placing it on top of warm rice and mixing it in creates an exquisite taste, boasting a fantastic pairing with your meal.
Step 9
Transfer the completed braised Korean green peppers to a nice serving dish. Finally, sprinkle a generous amount of toasted sesame seeds on top for an aromatic finish. Your visually appealing and delicious Ggwari Gochu Yangnyeom Jorim is now ready!
