Steamed Snap Peas with Buckwheat Flour Coating
Delicious and Easy Snap Pea Side Dish: Steamed with Buckwheat Flour and Seasoned
Tender snap peas are coated with savory buckwheat flour, steamed to perfection, and then tossed in a flavorful seasoning. This dish offers a delightful combination of the peas’ crisp texture, the nutty buckwheat coating, and a perfectly balanced sweet, savory, and slightly spicy dressing. It’s a fantastic banchan (side dish) that pairs wonderfully with rice and is sure to be loved by everyone.
Main Ingredients
- 150g fresh snap peas (kwaligochu)
- 2 Tbsp buckwheat flour for frying
- Pinch of salt (1/5 tsp)
Seasoning Ingredients
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole sesame seeds for garnish
- 1/2 Tbsp minced garlic
- 1/2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (or soy sauce)
- 1 Tbsp maesilcheong (plum extract)
- 1 Tbsp toasted sesame seeds (ground)
- 1 Tbsp sesame oil
- 1/2 Tbsp whole sesame seeds for garnish
Cooking Instructions
Step 1
First, prepare 150g of fresh snap peas. Remove the stems and wash them thoroughly under running water. To ensure they are clean, soak them in water with a splash of vinegar for about 5 minutes to remove any hidden debris. Rinse them again and gently pat them dry with a paper towel or let them air dry slightly in a colander.
Step 2
To prevent the snap peas from bursting while steaming and to help the seasoning adhere better, pierce each pea a few times with a fork or a toothpick. Be careful not to pierce them too deeply.
Step 3
While the snap peas still have a little moisture on them, add 1/5 tsp of salt and 2 Tbsp of buckwheat flour. Gently toss them with your hands to ensure the flour evenly coats each pea. Aim for a light coating rather than a thick one.
Step 4
Prepare your steamer. Line the steamer basket with a silicone mat or parchment paper. This prevents the snap peas from sticking and makes cleanup much easier. Add enough water to the pot for steaming and bring it to a boil over high heat.
Step 5
Once the steamer is producing plenty of steam, arrange the flour-coated snap peas in a single layer in the steamer basket. Cover and steam over high heat for just 2-3 minutes. Snap peas can be eaten raw, so you only need to steam them long enough for the buckwheat flour to cook through. Avoid over-steaming, as they can become mushy.
Step 6
Now, let’s make the delicious seasoning for the snap peas. In a small bowl, combine 1/2 Tbsp minced garlic, 1/2 Tbsp gochugaru, 1 Tbsp fish sauce (or soy sauce), 1 Tbsp maesilcheong, 1 Tbsp ground toasted sesame seeds, and 1 Tbsp sesame oil. Mix everything well with a spoon until evenly combined. Letting the seasoning sit for a few minutes will enhance its flavor.
Step 7
Carefully remove the steamed snap peas from the steamer and let them cool slightly. If you toss them in the seasoning while they are too hot, the coating might come off. Once they are warm enough to handle, transfer them into the bowl with the prepared seasoning.
Step 8
Gently toss the snap peas with the seasoning, being careful not to break the buckwheat coating. Sprinkle with 1/2 Tbsp of whole sesame seeds for garnish, and your delicious snap pea side dish is ready!
Step 9
Your flavorful and inviting seasoned steamed snap peas are complete! Enjoy this simple yet nourishing side dish.
