Steamed Korean Green Peppers (Kkwari Gochu) Salad with Soy Sauce Dressing
Savory and Sweet Steamed Kkwari Gochu Salad with Soy Sauce Dressing
Kkwari gochu, packed with Vitamin C, are at their peak deliciousness right now! This recipe features them lightly coated in flour, steamed until tender, and then tossed in a flavorful soy sauce dressing. It’s an incredibly satisfying side dish that pairs wonderfully with rice and will be a beloved staple from now through summer. Simple enough for anyone to make a delicious pepper dish.
Main Ingredients- 20 Korean Green Peppers (Kkwari Gochu, approx. 200g)
- 2 Tbsp All-purpose Flour
- 1/2 Red Chili Pepper (for garnish and added flavor)
Savory Soy Sauce Dressing- 2 Tbsp Soy Sauce (or 1 Tbsp Guk-ganjang + 1 Tbsp Soy Sauce)
- 1/2 Tbsp Minced Garlic (use fresh garlic for enhanced aroma)
- 1 Tbsp Oligodang (Korean corn syrup, or substitute with corn syrup or sugar)
- 1 Tbsp Sesame Oil (for a delightful nutty fragrance)
- A pinch of Toasted Sesame Seeds (for garnish and added nuttiness)
- 2 Tbsp Soy Sauce (or 1 Tbsp Guk-ganjang + 1 Tbsp Soy Sauce)
- 1/2 Tbsp Minced Garlic (use fresh garlic for enhanced aroma)
- 1 Tbsp Oligodang (Korean corn syrup, or substitute with corn syrup or sugar)
- 1 Tbsp Sesame Oil (for a delightful nutty fragrance)
- A pinch of Toasted Sesame Seeds (for garnish and added nuttiness)
Cooking Instructions
Step 1
Thoroughly remove the stems from the fresh Kkwari gochu. Rinse them under running water two or three times and gently pat them dry. This step helps reduce any bitterness and ensures a cleaner taste.
Step 2
If the Kkwari gochu are quite long, cut them in half or into bite-sized pieces for easier eating. Be careful not to cut them too short, as they might lose their shape during steaming.
Step 3
Place the prepared Kkwari gochu and 2 tablespoons of flour into a clean resealable plastic bag. Seal the bag tightly and gently shake it to coat the peppers evenly with a thin layer of flour. This coating will make the peppers wonderfully tender and help them absorb the dressing better after steaming.
Step 4
Bring water to a boil in a steamer. Once the steam is strong, arrange the flour-coated Kkwari gochu in a single layer on the steamer basket, ensuring they don’t overlap too much for even cooking.
Step 5
Cover the steamer and cook over medium heat for about 4 minutes. It’s important to steam them until they are just tender but still have a slight bite; avoid overcooking them into mushiness. You can test for doneness by piercing a pepper with a chopstick – it should go through easily when cooked.
Step 6
Finely mince the 1/2 red chili pepper after removing the seeds. This adds a vibrant color and a subtle spicy kick. You can omit or reduce the amount of red chili pepper if serving to children or prefer a milder flavor.
Step 7
Now, let’s prepare the delicious dressing. In a small bowl, combine 2 tablespoons of soy sauce, 1/2 tablespoon of minced garlic, 1 tablespoon of oligodang, and 1 tablespoon of sesame oil. Mix well. Stir in the finely minced red chili pepper to create a flavorful dressing with enhanced color and taste.
Step 8
Carefully transfer the freshly steamed Kkwari gochu from the steamer directly into the bowl with the prepared soy sauce dressing.
Step 9
Gently toss the peppers with chopsticks or a spatula to ensure the dressing coats them evenly. Be delicate to avoid breaking or mashing the tender peppers.
Step 10
Finally, transfer the beautifully dressed Kkwari gochu to a serving plate. Sprinkle a pinch of toasted sesame seeds on top for an extra nutty flavor and visual appeal. Enjoy this delightful side dish with your meal!
