Low-Sodium Seasoned Green Chili Peppers (Gworigochu Muchim) Recipe
Healthy & Delicious Low-Sodium Seasoned Green Chili Peppers: A Guilt-Free Delight
Introducing a low-sodium twist on the classic seasoned green chili peppers (Gworigochu Muchim)! This recipe is perfect for individuals who need to limit their salt intake, including patients recovering from illness, those on a diet, or anyone looking to prevent lifestyle diseases by reducing sodium consumption. Enjoy the natural flavor and nutrients of green chili peppers with minimal seasoning for a healthy and satisfying side dish.
Main Ingredients- 150g Korean Green Chili Peppers (Gworigochu)
- 2 Tbsp Soybean Powder or All-Purpose Flour (This helps absorb moisture and creates a tender texture when steamed)
- 1 Tbsp Chopped Green Onions
- 1 tsp Chopped Red Chili Pepper (Adds a touch of color and mild spiciness)
Low-Sodium Seasoning- 2 Tbsp Low-Sodium Soy Sauce (Use instead of regular soy sauce to reduce sodium)
- 1 tsp Minced Garlic (Essential for flavor)
- 1 Tbsp Sesame Oil (For a nutty aroma and smooth finish)
- 1 Tbsp Toasted Sesame Seeds (Enhances the nutty flavor)
- Pinch of Black Pepper (Optional, adjust to your preference)
- 2 Tbsp Low-Sodium Soy Sauce (Use instead of regular soy sauce to reduce sodium)
- 1 tsp Minced Garlic (Essential for flavor)
- 1 Tbsp Sesame Oil (For a nutty aroma and smooth finish)
- 1 Tbsp Toasted Sesame Seeds (Enhances the nutty flavor)
- Pinch of Black Pepper (Optional, adjust to your preference)
Cooking Instructions
Step 1
First, wash the Korean green chili peppers thoroughly. Trim off the stems cleanly. You don’t need to cut too deeply into the pepper.
Step 2
Sprinkle the 2 tablespoons of soybean powder (or all-purpose flour) evenly over the prepared green chili peppers. The powder will absorb excess moisture, resulting in a wonderfully tender texture after steaming. Gently toss to coat without clumping.
Step 3
Place the coated green chili peppers in a steamer. Steam them for 7-8 minutes once the water is boiling. To check for doneness, insert a chopstick; it should go in easily when the peppers are tender. Turn off the heat once cooked. Be careful not to overcook, as they can become mushy.
Step 4
While the peppers are steaming, finely chop the red chili pepper (remove seeds if desired) and the green onions. Adding colorful vegetables will make the dish more visually appealing.
Step 5
Transfer the steamed green chili peppers to a large bowl. Add the chopped red chili pepper, chopped green onions, 2 tablespoons of low-sodium soy sauce, 1 teaspoon of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of toasted sesame seeds, and a pinch of black pepper. Gently mix everything together to combine, being careful not to mash the peppers.
Step 6
Toss gently to ensure all the seasonings are evenly distributed. Transfer the seasoned green chili peppers to a serving dish. Enjoy your healthy and flavorful low-sodium Gworigochu Muchim! It’s a perfect side dish for rice or a refreshing addition to your meals.
