Steamed and Seasoned Green Chili Peppers (Ggwari Gochu Jjim Muchim)
Delicious Ggwari Gochu Jjim Muchim Recipe!
Here’s a recipe for steamed and seasoned Ggwari Gochu (Korean green chili peppers) with a wonderfully chewy yet tender texture. Lightly steamed and then tossed in a savory seasoning, this dish is a delightful side that will surely awaken your appetite. The aromatic Ggwari Gochu combined with the umami-rich sauce creates a universally loved flavor. It’s easy and simple to make!
Main Ingredients- 300g Ggwari Gochu (Korean green chili peppers)
- 3-4 Tbsp savory pancake mix (or all-purpose flour)
Seasoning Ingredients- 2 Tbsp minced green onion
- 2-3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 2.5 Tbsp Guk-ganjang (soup soy sauce)
- 2 Tbsp Oligodang (corn syrup, or mulyeot/oligosaccharide syrup)
- 1 Tbsp toasted sesame seeds
- A little sesame oil
- 2 Tbsp minced green onion
- 2-3 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- 2.5 Tbsp Guk-ganjang (soup soy sauce)
- 2 Tbsp Oligodang (corn syrup, or mulyeot/oligosaccharide syrup)
- 1 Tbsp toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
First, let’s prepare the Ggwari Gochu. Take 300g of Ggwari Gochu and place them in a bowl of cold water. Add 1-2 tablespoons of vinegar to the water and let the peppers soak for about 3 minutes; this helps to remove any impurities. After soaking, rinse them under running water while removing the stems. Ensure they are thoroughly cleaned.
Step 2
Place the washed Ggwari Gochu into a resealable plastic bag. Next, add 3-4 tablespoons of savory pancake mix (or all-purpose flour) evenly over the peppers. Seal the bag securely and shake it gently from side to side, or mix them by hand through the bag, ensuring the flour coats the peppers evenly without clumping. This step prevents the peppers from sticking together during steaming and helps the seasoning adhere better later.
Step 3
Prepare the steamer. Line your steamer with a damp kitchen towel or parchment paper. If using parchment paper, poke a few small holes in it to allow steam to pass through. Arrange the flour-coated Ggwari Gochu evenly on the prepared steamer liner. Spread them out without overlapping so they can steam uniformly.
Step 4
Now, it’s time to steam the Ggwari Gochu. Cover the steamer tightly with a lid and steam over high heat. Once the water starts boiling, steam for 5 minutes. Steaming for 5 minutes will result in a texture that is slightly firm and pleasantly chewy. If you prefer a softer texture, steam for an additional 2 minutes, making it a total of 7 minutes. Adjust the steaming time according to your preference.
Step 5
Let the steamed Ggwari Gochu cool down slightly. Carefully lift the parchment paper (or kitchen towel) with the steamed peppers from the steamer and transfer them to a separate bowl. Allow them to cool for a bit until the initial steam has subsided and they are just warm. Steaming at this stage is important; steaming when too hot can result in a raw pepper taste or cause the peppers to become mushy.
Step 6
Now it’s time to mix them with the delicious seasoning. Add all the prepared seasoning ingredients (minced green onion, gochugaru, minced garlic, guk-ganjang, oligodang, toasted sesame seeds, and sesame oil) to the slightly cooled Ggwari Gochu. Use a spoon or spatula to gently toss the peppers. Mix carefully to ensure the seasoning is evenly distributed without crushing the peppers. Adjust the amount of soup soy sauce or oligodang to suit your taste for saltiness and sweetness.
Step 7
Here’s a final tip for mixing: Avoid mixing them too vigorously as you would with other seasoned vegetables. If you rub or toss them too hard, the Ggwari Gochu can break apart, and the flour coating can come off, making the dish look messy. The key is to gently fold or toss them with a spatula, as if you are caressing them. This method helps maintain the crispness and tenderness of the Ggwari Gochu while ensuring the seasoning is beautifully combined. Your delicious Ggwari Gochu Jjim Muchim is now complete!
