Steamed Korean Chili Peppers (Ggwari Gochu Jjim): The Ultimate Rice Companion
Steamed Korean Chili Peppers (Ggwari Gochu Jjim): The Ultimate Rice Companion
Mastering the Art of Making Delicious Ggwari Gochu Jjim
Peppers are a beloved ingredient in Korean cuisine, and Ggwari Gochu (Korean wrinkled chili peppers) are particularly special. Their uniquely crinkled surface and thinner flesh allow them to absorb flavors beautifully, making them a perfect canvas for delicious marinades. By lightly coating them in flour and steaming, then drizzling with a savory and slightly sweet sauce, you create a side dish that’s incredibly addictive and pairs perfectly with rice. Peppers are packed with vitamins, so enjoying them in this tasty preparation is a wonderful way to boost your nutrient intake. This simple yet flavorful dish is a delightful addition to any meal.
Main Ingredients- 1 handful of Ggwari Gochu (Korean wrinkled chili peppers, about 150-200g)
- A small amount of green onion (about 20g)
- 1 Tbsp all-purpose flour (using tempura or pancake mix will add extra crispness)
- 1/2 Tbsp soybean powder (adds a nutty, richer flavor)
Seasoning Ingredients- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp soy sauce
- 1/2 Tbsp plum extract (maesilcheong, adds sweetness and gloss)
- A drizzle of sesame oil
- A sprinkle of sesame seeds
- 1/2 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, adjust to your spice preference)
- 2 Tbsp soy sauce
- 1/2 Tbsp plum extract (maesilcheong, adds sweetness and gloss)
- A drizzle of sesame oil
- A sprinkle of sesame seeds
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients needed to make this delicious Ggwari Gochu Jjim. Gather your fresh peppers, green onion, and all the seasoning components.
Step 2
First, trim off the stems from the Ggwari Gochu. Wash them thoroughly under running water. Then, using a fork or a skewer, gently prick each pepper 2-3 times. This step is crucial to prevent the peppers from bursting during steaming and ensures the seasoning penetrates deeply into the flesh.
Step 3
Finely chop the green onion. Prepare your steamer by adding water to the pot and placing the steaming rack on top. Make sure the water level does not go above the steaming rack. Lining the rack with parchment paper will prevent the peppers from sticking and make cleanup easier.
Step 4
In a mixing bowl, place the 1 tablespoon of all-purpose flour. This will be the coating for our chili peppers.
Step 5
Add the 1/2 tablespoon of soybean powder to the flour and mix them together thoroughly. The soybean powder adds a wonderful nutty aroma and depth of flavor.
Step 6
Add the prepared Ggwari Gochu to the bowl with the flour mixture. Gently toss the peppers using chopsticks or your hands, ensuring each pepper is evenly coated with the flour and soybean powder. This even coating is key to the final texture.
Step 7
Arrange the coated peppers in a single layer on the steaming rack. Cover the steamer and steam over high heat for about 3 to 4 minutes. The peppers are ready when they turn slightly translucent and become tender.
Step 8
While the peppers are steaming, let’s prepare the flavorful seasoning sauce. In a small bowl, combine the minced garlic, gochugaru, soy sauce, and plum extract. Mix well. You can adjust the amount of gochugaru to make it spicier or milder according to your preference.
Step 9
See? The Ggwari Gochu are perfectly steamed! The steam rising from the tender peppers looks absolutely appetizing, doesn’t it?
Step 10
Arrange the steamed peppers nicely on a serving plate. I prefer to drizzle the sauce over the peppers after plating, rather than tossing them directly in the sauce. This method helps maintain the peppers’ shape and allows for better control over the sauce amount. Of course, tossing them in a bowl with the sauce is also delicious!
Step 11
Finally, finish by drizzling a little sesame oil and sprinkling some sesame seeds over the top. Your delicious Ggwari Gochu Jjim is ready! Enjoy this fragrant and visually appealing dish with a warm bowl of rice.
