Aromatic Stir-Fried Chili Pepper Leaves
How to Make Delicious and Fragrant Chili Pepper Leaf Salad: An Easy Chili Pepper Leaf Recipe for Beginners
A few days ago, my neighbor gifted me some fresh chili pepper leaves, and I decided to make a wonderfully aromatic salad with them. These leaves, harvested from chili plants grown in a greenhouse, were tender, soft, and free from any blemishes, so I trimmed off the tough stems and kept only the tender leaves. This chili pepper leaf salad, seasoned with soy sauce or fish sauce, offers a clean, savory, and deeply satisfying flavor with a delightful crispness. It’s perfect as a side dish for any meal or to enjoy when you need a little pick-me-up. Let’s make this easy and simple chili pepper leaf salad!
Ingredients
- 150g Chili Pepper Leaves
- 20cm White part of Scallion
Seasoning
- 2 Tbsp Korean Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Tuna Extract (or Fish Sauce)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Plum Extract
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 2 Tbsp Korean Soy Sauce (Guk-ganjang)
- 0.5 Tbsp Tuna Extract (or Fish Sauce)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Plum Extract
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Prepare the chili pepper leaves, trimmed from the lower parts of the young chili plants grown in a greenhouse. Gently pick the tender leaves attached to the stems, discarding any tough stem parts.
Step 2
Although it took some time to prepare them, seeing the neatly cleaned chili pepper leaves made me feel quite satisfied. It’s been such a long time since I’ve made a salad with homegrown or freshly picked chili leaves!
Step 3
Rinse the prepared chili pepper leaves once in water and lightly drain.
Step 4
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add 1 tablespoon of coarse sea salt and stir until it’s completely dissolved. Adding salt before blanching helps the leaves retain their vibrant green color and crisp texture.
Step 5
Since you have quite a lot of chili pepper leaves, blanch them in three separate batches. Add the leaves to the boiling water, and once the water returns to a boil, flip them over to ensure even blanching. Blanch for about 30 seconds to 1 minute; don’t overcook.
Step 6
Immediately after blanching, quickly rinse the chili pepper leaves under cold running water to cool them down and stop the cooking process. This helps maintain their bright green color and crispness.
Step 7
Gently press the cooled chili pepper leaves with your hands to squeeze out excess water. Squeezing too hard will make the salad dry and tough, while not squeezing enough will result in a watery salad where the seasoning can become diluted, and the leaves may spoil quickly. Squeeze just enough to leave them moist for optimal flavor.
Step 8
Add the chopped white part of the scallion to the squeezed chili pepper leaves. Incorporate the Korean soy sauce for a fundamental savory flavor and the tuna extract for added umami. If you don’t have tuna extract, using fish sauce or just Korean soy sauce will still yield a delicious result.
Step 9
Add the minced garlic for fragrance, plum extract for a touch of sweetness and acidity, and toasted sesame seeds for a nutty aroma.
Step 10
Finally, drizzle in the sesame oil. Gently toss the salad with your hands, allowing all the ingredients to meld together. Your delicious chili pepper leaf salad is now ready!
Step 11
Transfer the finished chili pepper leaf salad to a serving plate, arranging it attractively. Sprinkle a final touch of toasted sesame seeds on top for both visual appeal and added flavor.
Step 12
Enjoy the unique aromatic quality and the clean, savory taste of this chili pepper leaf salad. Your delightful chili pepper leaf dish is complete!
Step 13
Thanks to this fresh chili pepper leaf salad, made after so long, I could finish a whole bowl of rice in no time because it was so delicious! I highly recommend you try making this tasty salad with fresh chili pepper leaves!
