Spicy and Savory Seasoned Korean Chili Peppers with Seaweed
A Flavorful Side Dish: Spicy Seasoned Korean Chili Peppers with Crispy Seaweed
Here’s a recipe for a delicious and savory seasoned dish featuring spicy Korean chili peppers and crispy roasted seaweed. It’s a perfect accompaniment to freshly steamed rice, offering a delightful balance of heat from the peppers and umami from the seaweed. We’ll also share a secret tip using glutinous rice flour to achieve an extra tender and chewy texture!
Main Ingredients- 300g Korean chili peppers (Ggwari-gochu)
- 3 sheets of dried seaweed (Gim)
- 2 Tbsp glutinous rice flour
Seasoning Ingredients- 2 Tbsp soy sauce
- 1 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp cooking wine (Mirin)
- 1 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp toasted sesame seeds (or to taste)
- 1 Tbsp sesame oil
- 2 Tbsp soy sauce
- 1 Tbsp red pepper flakes (Gochugaru)
- 1/2 Tbsp cooking wine (Mirin)
- 1 Tbsp plum extract (Maesil-cheong)
- 1 Tbsp toasted sesame seeds (or to taste)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Start by washing the fresh Korean chili peppers thoroughly under running water and trim off the stems. If the peppers are too spicy for your liking, you can reduce the heat by making one or two small slits in each pepper with a knife or piercing them with a fork. Then, soak them in cool water for about 30 minutes to an hour. This process helps to mellow out the spiciness while retaining their crisp texture.
Step 2
Next, prepare to coat the chili peppers with glutinous rice flour. Place the 2 tablespoons of glutinous rice flour into a clean plastic bag along with the prepared chili peppers. Gently shake the bag until the flour evenly coats each pepper. This technique ensures a light and consistent coating, which will result in a wonderfully tender texture after steaming.
Step 3
Once the water is boiling, place the flour-coated chili peppers into the steamer. Steam them until they turn translucent and the glutinous rice flour coating becomes clear, which indicates they are almost cooked. This usually takes about 5-7 minutes. Be careful not to overcook them, as they can become mushy. You can check for doneness by piercing a pepper with a chopstick; it should be tender.
Step 4
While the peppers are steaming, let’s prepare the flavorful seasoning. In a mixing bowl, combine 2 tablespoons of soy sauce, 1 tablespoon of red pepper flakes, 1/2 tablespoon of cooking wine (Mirin), and 1 tablespoon of plum extract. Whisk them together until well combined. Having the seasoning ready in advance makes it easier to mix with the peppers later and ensures a harmonious flavor.
Step 5
The crispy seaweed is another key element that adds a wonderful savory note! Roast the 3 sheets of dried seaweed in a dry pan over low heat, flipping them occasionally until they become crisp. Once cooled, crumble the roasted seaweed into small pieces with your hands. The roasted seaweed complements the spiciness of the chili peppers and adds a delightful depth of flavor.
Step 6
Transfer the steamed chili peppers (once they’ve cooled slightly) into the bowl with the prepared seasoning. Pour the seasoning mixture over the peppers and gently toss them to ensure an even coating. Be careful not to mix too vigorously, as this can cause the peppers to break apart.
Step 7
Finally, add the crumbled roasted seaweed to the bowl with the seasoned chili peppers. Gently mix them together. The savory aroma and taste of the roasted seaweed blend beautifully with the mild spiciness of the chili peppers, creating a perfect harmony. Mix carefully to avoid crushing the seaweed too much.
Step 8
Finish the dish by sprinkling 1 tablespoon of toasted sesame seeds over the top. The nutty flavor of the sesame seeds adds a final touch of richness. Your delicious seasoned Korean chili peppers with seaweed are now ready to be enjoyed! Serve it alongside warm rice for a delightful meal.
