Steamed and Seasoned Baby Peppers (Aegi Gochu Chim Muchim)
Steamed and Seasoned Baby Peppers (Aegi Gochu Chim Muchim)
How to Make Steamed and Seasoned Baby Peppers – A Delicious Side Dish
We’ve made a delightful seasoned side dish using tender baby peppers. This dish captures the fresh, mild flavor of young peppers, making it a perfect accompaniment to any meal.
Main Ingredients- 50 baby peppers (approx. 200g)
- 1 Tbsp vinegar (for washing baby peppers)
- 2 Tbsp all-purpose flour
- 2 pinches of salt
Seasoning Ingredients- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp soup soy sauce (or regular soy sauce)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole sesame seeds
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp soup soy sauce (or regular soy sauce)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole sesame seeds
Cooking Instructions
Step 1
Begin by trimming the stems off the baby peppers. In a bowl, add water and 1 tablespoon of vinegar, then soak the peppers for about 5 minutes to clean them thoroughly. Rinse them under running water a few times to remove any residual vinegar. Gently pat them dry or let them drain on a colander. Leaving them slightly moist will help the flour adhere better.
Step 2
In a large bowl or a plastic bag, combine the 2 tablespoons of flour and 2 pinches of salt. Add the slightly damp baby peppers. If using a bag, seal it securely and shake well to evenly coat the peppers with the flour mixture. Alternatively, you can place the peppers in a bowl with the flour and salt and toss them gently with your hands.
Step 3
Bring a pot of water to a rolling boil. Once the steam is strong, place the floured baby peppers in a steamer basket, cover with a lid, and steam for about 3-4 minutes. Be careful not to overcook, as they can become too soft.
Step 4
After steaming for 3-4 minutes, remove the baby peppers from the steamer and let them cool slightly. They should be warm to the touch but not scalding hot, allowing them to be handled easily for seasoning without becoming mushy.
Step 5
In a mixing bowl, combine all the seasoning ingredients: 1 tablespoon minced garlic, 1 tablespoon gochugaru, 1 tablespoon ground toasted sesame seeds, 1 tablespoon soup soy sauce, 1 tablespoon plum extract, and 1 tablespoon sesame oil. Mix them well to create the seasoning paste. For a deeper flavor, let the seasoning paste sit for about 5 minutes to allow the gochugaru to hydrate and thicken before mixing with the peppers.
Step 6
Add the slightly cooled steamed baby peppers to the prepared seasoning paste. Gently toss and mix them, ensuring that each pepper is evenly coated with the seasoning, being careful not to mash them.
Step 7
Finally, sprinkle 1/2 tablespoon of whole sesame seeds over the seasoned peppers for a final touch of flavor and visual appeal.
Step 8
Enjoy this delightfully mild and tender steamed baby pepper dish (Aegi Gochu Chim Muchim). It’s not spicy and has a pleasant crispness, making it a wonderful side for any meal!
