Sautéed Chili Pepper Leaves (Gochutnip Namul Bokkeum)
Simple and Delicious Sautéed Chili Pepper Leaves
Chili pepper leaves are a must-have spring vegetable that I always buy as soon as they appear! Those harvested in spring are softer and more tender than those from autumn. While often prepared as a seasoned salad (namul muchim), I prefer them sautéed. They are said to be as nutritious as chili peppers themselves. This recipe brings out their unique fresh, slightly peppery flavor with a delightful texture.
Main Ingredients- Chili pepper leaves 300g
- Minced garlic 1 Tbsp
- Green onion 1/2 (chopped)
Seasoning- Ground sesame seeds 1 Tbsp
- Perilla oil (deulgireum) 1 Tbsp
- Fine salt or soup soy sauce, to taste
- Ground sesame seeds 1 Tbsp
- Perilla oil (deulgireum) 1 Tbsp
- Fine salt or soup soy sauce, to taste
Cooking Instructions
Step 1
Prepare the chili pepper leaves. If the stems are tough, trim them off, keeping only the tender parts. If the stems are soft, you can leave them on.
Step 2
Blanch the leaves briefly in boiling water with 1 tablespoon of salt for about 1 minute. Overcooking will make them mushy. Immediately rinse them under cold water 2-3 times to cool them down. Gently squeeze out about 2/3 of the water. Avoid squeezing too hard, as this can make the leaves dry.
Step 3
Chop the green onion. For the best nutty flavor, grind the sesame seeds just before using them.
Step 4
Heat a little cooking oil in a frying pan over medium-low heat. Add the minced garlic and sauté until fragrant. Then, add the blanched chili pepper leaves. Since they are already blanched, stir-fry for just a short time. Add the chopped green onion and continue to sauté lightly.
Step 5
Add the ground sesame seeds for an extra nutty flavor.
Step 6
Season the dish to your preference. Fine salt works well, but you can also use a bit of soup soy sauce for a slightly different depth of flavor.
Step 7
Turn off the heat and drizzle with 1 tablespoon of perilla oil. This completes your fragrant and delicious Sautéed Chili Pepper Leaves!
