Crispy Pepper Tempura and Delicious Steamed Korean Chili Peppers
The Ultimate Recipe for Homemade Pepper Tempura and Steamed Korean Chili Peppers – A True Mealtime Delight!
You won’t need any other side dishes; one bowl of rice will disappear in no time! Both pepper tempura and steamed Korean chili peppers are incredibly appetizing. Make sure to try them, especially when Korean chili peppers are in season and at their best. The crispy pepper tempura, dried in a food dehydrator and then fried, and the steamed Korean chili peppers coated in a savory and slightly sweet sauce, both offer an amazing culinary experience.
Ingredients for Pepper Tempura- 200g Korean chili peppers, stems removed (approx. 1.5 cups)
- 5 Tbsp tempura flour (approx. 45ml)
- A pinch of salt
- Cooking oil (for frying)
Seasoning Ingredients for Steamed Korean Chili Peppers- 200g Korean chili peppers, stems removed (approx. 1.5 cups)
- 2 Tbsp soy sauce (approx. 30ml)
- 3 Tbsp gochugaru (Korean chili powder) (approx. 20g)
- 1 Tbsp minced garlic (approx. 10g)
- A bit of minced chives (to taste)
- 1 Tbsp sesame oil (approx. 15ml)
- 0.5 Tbsp plum syrup or honey (approx. 7.5ml)
- 1 Tbsp sesame seeds or ground sesame seeds (approx. 5g)
- 200g Korean chili peppers, stems removed (approx. 1.5 cups)
- 2 Tbsp soy sauce (approx. 30ml)
- 3 Tbsp gochugaru (Korean chili powder) (approx. 20g)
- 1 Tbsp minced garlic (approx. 10g)
- A bit of minced chives (to taste)
- 1 Tbsp sesame oil (approx. 15ml)
- 0.5 Tbsp plum syrup or honey (approx. 7.5ml)
- 1 Tbsp sesame seeds or ground sesame seeds (approx. 5g)
Cooking Instructions
Step 1
First, wash the Korean chili peppers thoroughly under running water and then carefully remove their stems. You don’t need to dry them completely; leaving a little moisture on the surface, enough for water droplets to form, is perfectly fine. This moisture will help the tempura coating adhere well.
Step 2
Place the prepared Korean chili peppers into a large resealable bag. Add 5 tablespoons of tempura flour. Slightly open the bag, blow some air into it to inflate it like a balloon, and then gently shake it. This method ensures the peppers are evenly coated with a thin layer of tempura batter without clumping.
Step 3
Fill a steamer with water and bring it to a boil over high heat. Once steaming, add the flour-coated Korean chili peppers, cover with the lid, and steam for 8 minutes. It’s crucial to monitor the steaming time to prevent the peppers from becoming too soft.
Step 4
After 8 minutes, remove the lid and take out the steamed peppers. Let them cool slightly. The key is not to cook the peppers through but to just steam them enough for the tempura flour to cook. Now, transfer these peppers to a food dehydrator and dry them at 70℃ (158℉) for about 12 hours until they are crispy. The drying time may vary depending on your dehydrator’s specifications and the moisture content of the peppers.
Step 5
To fry the crispy dried peppers, heat a generous amount of cooking oil in a pan over medium heat. Once the oil is adequately hot, add about 5 Korean chili peppers at a time for frying. These peppers can burn quickly, so remove them immediately once the coating starts to turn golden brown. Be careful not to over-fry them. Maintaining medium heat is ideal.
Step 6
Place the well-fried pepper tempura pieces on paper towels to drain excess oil. While they are still warm, sprinkle a very light pinch of salt for seasoning. The tempura coating itself has some flavor, so avoid over-salting. If you prefer a sweeter taste, you can add a tiny bit of sugar according to your preference.
Step 7
Now, let’s make the steamed Korean chili peppers. After steaming the peppers in Step 3, instead of removing them immediately, keep the lid on and let them steam for an additional 5 minutes. This resting period will allow the peppers to become tender throughout, achieving the perfect texture for steaming.
Step 8
Wash the chives thoroughly and mince them finely. Next, in a bowl, combine the steamed Korean chili peppers with the soy sauce, gochugaru, minced garlic, minced chives, sesame oil, plum syrup, and sesame seeds. Gently toss and mix everything together until the seasoning is evenly distributed. This will create a beautifully colored and incredibly delicious dish of steamed Korean chili peppers. It’s also fantastic served over rice!
