Steamed Korean Chili Peppers (Ggwari Gochu)
Steamed Korean Chili Peppers (Ggwari Gochu)
How to Make Deliciously Moist and Tender Steamed Ggwari Gochu
Enjoy the delightful aroma and wonderfully soft texture of Ggwari Gochu (Korean sweet peppers) when prepared as a steamed dish. This recipe yields a dish that becomes even more flavorful and perfectly moist when stored in the refrigerator for about two days. It’s a fantastic side dish that’s both simple to make and offers a unique, satisfying taste. Perfect for when you crave something special or need a flavorful addition to your meal!
Main Ingredients- 300g Ggwari Gochu (Korean sweet peppers)
- 1 Tbsp Flour
Seasoning Sauce- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Sugar
- 0.5 Tbsp Corn Syrup (or Oligodang)
- 1 Tbsp Sesame Oil
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
Start by selecting fresh Ggwari Gochu. Remove the stems and wash them thoroughly under running water. Pat them dry. A helpful tip often shared is to soak them in sugar water briefly before rinsing, as this can help remove impurities more effectively. Thorough washing ensures they are clean and ready for cooking.
Step 2
Once the peppers are clean and dry, place them into a resealable plastic bag or any ziplock bag. Add 1 tablespoon of flour. Seal the bag tightly and shake gently. This step ensures that each pepper is lightly and evenly coated with a thin layer of flour, which prevents them from sticking together after steaming and contributes to their tender texture.
Step 3
Prepare your steamer by bringing water to a boil. Once steam is actively rising, carefully arrange the flour-coated peppers in a single layer in the steamer basket. Cover the steamer and cook over high heat for about 5 minutes. After 5 minutes, turn off the heat but keep the lid on, allowing the peppers to steam for an additional 4-5 minutes. This resting period helps them become wonderfully moist and tender.
Step 4
While the peppers are steaming, let’s prepare the delicious seasoning sauce. In a bowl, combine the gochugaru, soy sauce, minced garlic, sugar, corn syrup, sesame oil, and sesame seeds. Mix everything well until thoroughly combined. This savory and slightly sweet sauce will perfectly complement the mild flavor of the Ggwari Gochu.
Step 5
After the resting period, carefully open the steamer. You’ll find the Ggwari Gochu have become beautifully steamed and are ready to be dressed. They should be tender when pierced with a fork or skewer.
Step 6
Gently transfer the steamed peppers to a larger mixing bowl. Pour the prepared seasoning sauce over the peppers. Using a spatula or spoon, carefully toss the peppers to coat them evenly with the sauce, being careful not to mash them. The goal is to distribute the flavor without breaking the delicate peppers.
Step 7
This steamed Ggwari Gochu dish develops its best flavor and texture as it sits. The flavors meld and the peppers become more moist over time. If it seems a little dry immediately after mixing, don’t worry! Refrigerating it for a day or two will make it wonderfully moist and delicious. If you prefer a moister dish right away, you can slightly increase the amount of corn syrup or sugar in the sauce.
Step 8
Once made, store the steamed Ggwari Gochu in the refrigerator. It tastes absolutely exquisite after about two days, when the flavors have fully developed and the texture is perfectly moist. This dish is a wonderful addition to any meal, offering a unique and satisfying taste. It’s a perfect side dish for special occasions or for adding a touch of homemade goodness to your everyday meals. Enjoy your delicious Ggwari Gochu!
