Spicy & Savory Korean Green Pepper Stir-fry with Miso (Kkwari Gochu Bokkeum)
Spicy & Savory Korean Green Pepper Stir-fry with Miso (Kkwari Gochu Bokkeum)
Delicious Korean Green Pepper Stir-fry with Miso
Kkwari Gochu Bokkeum (stir-fried Korean green peppers) is a favorite side dish! Simply stir-frying them in oil with a touch of soy sauce is delicious, but we’ve elevated it by stir-frying them with savory miso paste. It’s perfect served alongside cabbage wraps, acting as a flavorful substitute for traditional ssamjang. Enjoy this delightful and easy-to-make dish!
Ingredients- 20 Korean green peppers (Kkwari Gochu)
- 1 Tbsp sesame oil
- 2/3 tsp doenjang (Korean fermented soybean paste)
- 1 Tbsp soy sauce
- 1 tsp cooking wine (mirin)
- A little fresh ginger (minced or julienned)
Cooking Instructions
Step 1
First, wash the Korean green peppers thoroughly under running water. Trim off the very tips of the stems, leaving a little bit attached for presentation if you like. (Trimming about 0.5cm from the tip can help maintain their shape.)
Step 2
Pat the washed peppers dry with a paper towel. This is important to prevent oil splatter and ensure the sauce adheres well. Heat 1 Tbsp of sesame oil in a pan over medium-low heat. Add the green peppers and stir-fry until they become glossy. Once they start to look shiny, add the doenjang (2/3 tsp), soy sauce (1 Tbsp), and cooking wine (1 tsp). Stir everything together to coat the peppers evenly. Reduce the heat to low and continue to cook for about 1-2 minutes, allowing the flavors to meld and the peppers to absorb the sauce.
Step 3
Finely julienne or mince the fresh ginger. Add the prepared ginger to the pan with the stir-fried peppers. Cook for just another 30 seconds to 1 minute, until the ginger is fragrant and slightly softened. If you enjoy a stronger ginger flavor, feel free to add a bit more.
Step 4
For a complete meal, you can also prepare cabbage wraps. Carefully peel off individual leaves from a head of cabbage, wash them well, and steam them in a steamer basket for about 7 minutes until tender but still slightly firm. Once steamed, let them cool slightly. Cut the steamed cabbage leaves into nice rectangular pieces, then fold them in half. Shape some cooked rice into bite-sized portions and place it on top of the folded cabbage.
Step 5
Arrange one or two pieces of the delicious Kkwari Gochu Bokkeum on top of the rice on each cabbage wrap. Finish with a sprinkle of lightly crushed toasted sesame seeds for an extra nutty aroma and flavor. This creates a satisfying and flavorful meal, even without traditional ssamjang!
