Steamed Korean Chili Peppers with Savory Sauce
Quick and Delicious Steamed Korean Chili Peppers Recipe!
Today, I’m sharing a delightful steamed dish made with tender, mild Korean chili peppers (gwari-gochu). While adults will surely appreciate its savory flavor, its mildness and soft texture make it appealing to children as well. This dish is subtly addictive and a fantastic side for rice.
Main Ingredients
- 300g Korean chili peppers (gwari-gochu)
- 1/2 cup sweet rice flour (or all-purpose flour)
- 1 red chili pepper (for color)
Seasoning Sauce
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup or plum extract
- 1 Tbsp sesame oil
- A pinch of sesame seeds
- 2 Tbsp Korean soup soy sauce (guk-ganjang)
- 2 Tbsp regular soy sauce (jin-ganjang)
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1 Tbsp corn syrup or plum extract
- 1 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
First, carefully trim off the stems from the Korean chili peppers. Leaving the stems on can make the dish look less tidy after steaming.
Step 2
After removing the stems, briefly soak the chili peppers in cold water to refresh them. Then, rinse them thoroughly under running water. Gently pat them dry with a paper towel if they seem too wet, as excess moisture can cause the flour to clump.
Step 3
Prepare the seasoning sauce, which is key to the deliciousness of this dish. Using freshly minced garlic will enhance the flavor. Finely chop the red chili pepper. (You can add a small amount of green chili pepper for extra spice if you like).
Step 4
In a bowl, combine the Korean soup soy sauce, regular soy sauce, red pepper flakes, minced garlic, corn syrup (or plum extract), sesame oil, and sesame seeds to make the seasoning sauce. Taste the sauce and adjust the soy sauce or sweetness according to your preference.
Step 5
Coat the rinsed Korean chili peppers evenly with sweet rice flour. It’s best to do this when the peppers are still slightly damp, as this helps the flour adhere evenly without clumping. If you don’t have sweet rice flour, all-purpose flour works well too.
Step 6
Arrange the flour-coated chili peppers in a single layer on your steaming rack, ensuring they don’t overlap. This promotes even cooking and prevents them from sticking together.
Step 7
Cover the steamer with a lid. Once the water starts boiling vigorously, steam the peppers over high heat for 3-4 minutes. Be careful not to overcook them, as they can become too soft.
Step 8
Remove the steamed chili peppers from the steamer and let them cool slightly. While still warm, gently toss them with the prepared seasoning sauce. Tossing them while warm helps the flavors to meld beautifully.
Step 9
Here you have it – a delicious and easy-to-make steamed Korean chili pepper dish! Let it cool a bit before serving. It makes an excellent side dish for any meal, or even an appetizer.
