Crispy Fried and Dressed Green Pepper Stir-fry
Simple and Delicious Green Pepper Fries Salad for Chuseok
This is a simple yet delicious green pepper dish perfect for holiday gatherings. Fried on their own, they make a great snack or accompaniment to drinks. Tossed with our savory-sweet dressing, they transform into a wonderful side dish for rice. Experience the delightful contrast of crispy exterior and tender interior!
Main Ingredients- 200g Korean chili peppers (Ggwari Gochu)
- 1 cup frying powder
- 1/2 cup potato starch
- 1 Tbsp black sesame seeds
- Pinch of salt
- Generous amount of frying oil
Dressing Ingredients- 2 Tbsp finely chopped bell peppers (red and yellow)
- 2 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar (or honey)
- 1 Tbsp sesame oil
- Pinch of crushed sesame seeds
- 2 Tbsp finely chopped bell peppers (red and yellow)
- 2 Tbsp soy sauce
- 3 Tbsp water
- 2 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp vinegar
- 0.5 Tbsp brown sugar (or honey)
- 1 Tbsp sesame oil
- Pinch of crushed sesame seeds
Cooking Instructions
Step 1
First, prepare the Korean chili peppers by washing them thoroughly. Using fresh, plump peppers will yield the best results.
Step 2
Remove the stems from the chili peppers. If they are long, cut them in half. If the peppers are small, you can leave them whole. Cut them into bite-sized pieces for better eating.
Step 3
Lightly coat the prepared chili peppers with potato starch. This helps the batter adhere better and ensures a crispier fry.
Step 4
In a bowl, combine 1 cup of frying powder, 1/2 cup of potato starch, 1 tablespoon of black sesame seeds, and a pinch of salt. Gradually add water while mixing to create a batter that is not too thick; it should be thin enough to coat the peppers lightly.
Step 5
Add the starch-coated chili peppers to the batter and toss gently until each pepper is evenly coated. Avoid a thick coating, as this can make the fried peppers soggy.
Step 6
Heat a generous amount of frying oil in a deep pan to about 180°C (350°F). Carefully add the battered chili peppers one by one. Fry them until they turn a beautiful golden brown and become crispy. Avoid overcrowding the pan, as this can lower the oil temperature and result in greasy fries.
Step 7
Once fried to a crisp, remove the chili peppers from the oil and place them on paper towels to drain any excess oil. This step is crucial for maintaining their crispiness.
Step 8
Finely chop the red and yellow bell peppers for the dressing. These will add both color and a touch of sweetness to the sauce.
Step 9
In a small bowl, combine the finely chopped bell peppers with 2 tablespoons of soy sauce, 3 tablespoons of water, 2 tablespoons of plum extract, 1 tablespoon of vinegar, 0.5 tablespoon of brown sugar, 1 tablespoon of sesame oil, and a pinch of crushed sesame seeds. Mix well until all ingredients are thoroughly combined. Your delicious dressing is now ready!
Step 10
Dipping these crispy fried chili peppers into the prepared dressing is incredibly addictive! You won’t be able to stop at just one piece, thanks to the perfect harmony of crispiness and tender pepper.
Step 11
For a snack or with drinks, we recommend enjoying the fried peppers by dipping them into the dressing (‘jjigmuk’ style). This way, you can fully savor the crisp texture of the fried peppers.
Step 12
If serving as a side dish, the ‘bumuk’ style (pouring the dressing over) is preferred. Just before serving, generously pour the dressing over the fried peppers and toss lightly once. Be careful not to overmix, which can make the peppers soggy. This completes your Korean Fried Green Pepper Salad!
