Pan-Seared Korean Green Pepper with Soy Mayo
Vegan Beer Snack: Crispy Pan-Seared Korean Green Peppers with Soy Mayonnaise
Here’s a quick and healthy vegetable snack perfect for when you crave a cold beer! No batter or complicated frying techniques are needed, making these pan-seared peppers delightfully light and guilt-free. Enjoy their unique texture and savory flavor. 🌶️🍺
Ingredients (Serves 2)
- 10-15 Korean green peppers (kwari gochu)
- 60g Soy mayonnaise
- 1 Tbsp Olive oil
- Pinch of Pink salt
Cooking Instructions
Step 1
First, thoroughly wash the Korean green peppers under running water. After washing, pat them completely dry with paper towels or a clean cloth. This step is crucial to prevent oil splattering when searing and to achieve a crispier texture. Once dry, arrange the peppers in a pan with a drizzle of olive oil.
Step 2
Heat the pan over medium heat and sear the peppers, turning them occasionally, until they are nicely golden brown on all sides. They are perfectly cooked when the skin starts to wrinkle slightly and shows some browned spots. You’ll achieve a wonderfully tender interior with a slightly chewy exterior.
Step 3
Arrange the perfectly seared Korean green peppers attractively on a serving plate. Sprinkle a pinch of pink salt over them to enhance their savory flavor. Serve with a small dish of soy mayonnaise on the side for dipping, allowing each bite to be a delightful combination of the pepper’s taste and the creamy, nutty soy mayo. A simple yet elegant beer snack is ready!
