Steamed Korean Chili Peppers (Ggwari Gochu) – A Delicious Side Dish
How to Make Steamed Ggwari Gochu (Korean Long Peppers) and Seasoned Ggwari Gochu Salad
Ggwari Gochu is packed with Vitamin C, making it rich in antioxidants. Enjoy this delicious side dish that’s both tasty and beneficial for your health.
Ingredients
- 250g Ggwari Gochu (Korean long peppers)
- 2 Tbsp All-purpose flour
- 10cm Green onion (scallion)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Soy sauce
- 1 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Fish sauce (or regular soy sauce)
- 0.5 Tbsp Plum extract (or corn syrup)
- 1 Tbsp Toasted sesame seeds
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare the Ggwari Gochu. Soak them in water for about 5 minutes to thoroughly clean off any dirt or pesticides. Afterwards, rinse them under running water and drain well.
Step 2
To ensure the peppers steam evenly, you can use a lid to gently press them down if they float in the boiling water. This helps trap the steam around the peppers as they cook. (This step is a tip for better steaming and not a mandatory cooking action.)
Step 3
After washing, you can leave the smaller peppers whole. For any overly large peppers, cut them in half lengthwise by hand. This helps them cook more evenly and allows the seasoning to penetrate better, resulting in a more flavorful dish.
Step 4
Now, let’s coat the peppers with flour. Place the cleaned Ggwari Gochu into a resealable plastic bag or a regular plastic bag. Add 2 tablespoons of all-purpose flour. Close the bag securely and shake gently. This will evenly coat the peppers with a thin layer of flour. Aim for a light coating, not too thick.
Step 5
Prepare your steaming pot. Add water to the pot, enough to cover the bottom of the steamer basket by about one finger joint’s depth. Ggwari Gochu doesn’t require a long steaming time, so avoid filling the pot with too much water, which could make the peppers mushy.
Step 6
Once the water is boiling vigorously, carefully arrange the floured Ggwari Gochu in a single layer on the steamer basket. As steam begins to rise, reduce the heat to low. Steaming over high heat for too long can make the peppers too soft, so gentle, consistent heat is best.
Step 7
Steam the peppers over low heat for 7 minutes. After 7 minutes, turn off the heat but leave the lid on for an additional 3 minutes to allow the peppers to steam in their own residual heat (this is called ‘뜸 들이기’ or ‘resting’). This ensures they are tender throughout. Once done, remove the lid and let them cool slightly.
Step 8
Prepare the green onion for the seasoning. Take a 10cm piece of green onion, cut it in half lengthwise, and then finely mince it. Finely chopped green onions will mix well into the seasoning and look appealing.
Step 9
Let’s make the delicious seasoning sauce. In a bowl, combine 0.5 Tbsp minced garlic, 1 Tbsp soy sauce, 1 Tbsp gochugaru, 0.5 Tbsp fish sauce, 0.5 Tbsp plum extract, 1 Tbsp toasted sesame seeds, and 0.5 Tbsp sesame oil. Mix everything thoroughly. You can adjust the seasoning to your taste.
Step 10
Add the prepared seasoning sauce to the slightly cooled steamed Ggwari Gochu. Gently toss to coat the peppers evenly. Be careful not to mash the peppers; mix them softly to ensure they are well-coated with the flavorful sauce.
Step 11
Voila! Your delicious Steamed Ggwari Gochu is ready. The fresh, slightly spicy aroma of the peppers combined with the savory and appetizing seasoning creates a wonderful flavor profile. This dish is perfect served with a bowl of rice, making it a true ‘rice thief’! Enjoy your meal!
