Crispy Young Chili Pepper Salad Recipe
A Taste of Nostalgia: Simple Salted Young Chili Pepper Salad
Introducing a young chili pepper salad that brings back cherished memories of school lunchboxes! While it’s delicious with gochugaru (Korean chili powder), this recipe focuses on a clean, savory flavor using just salt, highlighting the fresh, crisp texture of the young peppers. It’s a simple yet special side dish, perfect for when you need a little something to whet your appetite.
Main Ingredients- 1 handful of young chili peppers (choose fresh, firm ones)
Seasoning Ingredients- A pinch of salt (adjust to your taste)
- A pinch of toasted sesame seeds (for nutty aroma)
- A drizzle of sesame oil (for sheen and fragrance)
- A small amount of minced garlic (about 1/2 tsp, too much can overpower the flavor)
- A pinch of salt (adjust to your taste)
- A pinch of toasted sesame seeds (for nutty aroma)
- A drizzle of sesame oil (for sheen and fragrance)
- A small amount of minced garlic (about 1/2 tsp, too much can overpower the flavor)
Cooking Instructions
Step 1
First, trim the stems off the young chili peppers and wash them thoroughly under running water. After draining, lightly coat the peppers with a thin layer of flour. This coating helps prevent the peppers from becoming mushy during steaming and allows the seasoning to adhere better.
Step 2
Place the flour-coated chili peppers in a steamer basket, ensuring they don’t overlap. Steam them for about 3-5 minutes over medium heat, just until they are slightly tender but still crisp. Avoid overcooking, as maintaining their crispness is key. Let them cool slightly after steaming, without rinsing in cold water.
Step 3
In a mixing bowl, combine the seasoning ingredients: salt, minced garlic, toasted sesame seeds, and sesame oil. Mix them well to create the dressing. Adjust the amount of salt according to the quantity of chili peppers and your personal preference. Be mindful of the minced garlic; a little goes a long way to avoid a strong, raw garlic taste.
Step 4
Add the slightly cooled, steamed chili peppers to the bowl with the seasoning. Gently toss and mix them with your hands, like a gentle massage (‘jjo-mal jjo-mal’), ensuring the seasoning is evenly distributed without breaking the peppers. This process will result in a wonderfully crisp and clean-tasting young chili pepper salad.
