Steamed and Seasoned Korean Green Peppers (Ggwari Gochu)
Easy Side Dish! How to Make Steamed and Seasoned Ggwari Gochu
Ggwari gochu (Korean chili peppers) are surprisingly mild and delicious in winter. This is my absolute favorite side dish, so I made a generous batch! It’s simple, flavorful, and a perfect accompaniment to any meal.
Main Ingredients
- 300-400g Ggwari Gochu (approx. 2-3 handfuls)
- 2-3cm White part of Green Onion
- 2-3 Tbsp All-purpose flour (or pancake mix / rice flour)
Seasoning
- 1 Tbsp Minced Garlic
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Soy Sauce
- 1 tsp Fish Sauce (or regular soy sauce)
- 1 tsp Allulose (or sugar/corn syrup)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 1 Tbsp Minced Garlic
- 1-2 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp Soy Sauce
- 1 tsp Fish Sauce (or regular soy sauce)
- 1 tsp Allulose (or sugar/corn syrup)
- 1 Tbsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
Wash the Ggwari Gochu thoroughly under running water. Gently remove the stems. Avoid cutting too much, just trim the very end so the seasoning can adhere better.
Step 2
Place the washed Ggwari Gochu in a large bowl or a plastic bag. Sprinkle the flour (or pancake mix/rice flour) over them and shake gently or toss to coat each pepper with a thin layer of flour. This prevents them from sticking together after steaming and adds a nice texture.
Step 3
Finely chop the white part of the green onion. This will help the seasoning mix evenly and distribute flavor throughout the dish.
Step 4
Once the steamer is ready with boiling water, carefully place the floured Ggwari Gochu inside. Steam for just 2-3 minutes – the goal is to slightly soften them, not to cook them through. They should just turn a slightly brighter green. Transfer the steamed peppers to a tray and let them cool down for a bit.
Step 5
Once the peppers are no longer piping hot, add the chopped green onion and all the seasoning ingredients (minced garlic, gochugaru, soy sauce, fish sauce, allulose, sesame oil, sesame seeds) to the tray. Gently toss everything together, being careful not to break the peppers, until they are evenly coated with the delicious seasoning.
Step 6
Ggwari gochu are usually not very spicy in the winter, making them kid-friendly. If you prefer a spicier kick, you can increase the amount of gochugaru, use a spicier variety, or add finely chopped fresh chili peppers like Cheongyang peppers. I often make a large batch of this dish because it stores well in the refrigerator, and I portion it out for easy side dishes. While it’s best enjoyed fresh, it remains tasty even after refrigeration!
