Savory Seasoned Korean Red Pepper Leaves
★ How to Make Delicious Korean Red Pepper Leaves ★
Introducing a recipe for seasoned Korean red pepper leaves, a delightful side dish that’s perfect when you’re craving something fresh and flavorful. This dish brings back fond memories of picking red pepper leaves before the first frost, blanching them, drying them, and then mixing them with dried radish or enjoying them as rehydrated greens. Now, you can easily make this simple yet incredibly tasty side dish with fresh red pepper leaves. The fragrant aroma and umami-rich seasoning will make this a new favorite on your table.
Main Ingredients
- 200g blanched fresh Korean red pepper leaves
Seasoning
- 1 Tbsp fine gochugaru (Korean red chili powder) for color and mild heat
- 1 Tbsp minced garlic for depth of flavor
- 2 Tbsp minced green onion for a fresh taste
- 1.5 tsp soup soy sauce (guk-ganjang) for a rich umami flavor
- 0.5 tsp fish sauce (or tuna extract) to enhance savoriness
- 2 Tbsp perilla oil (deulgireum) for a fragrant aroma (key to the flavor!)
- 0.5 tsp toasted sesame seeds for nutty crunch
- 1 Tbsp fine gochugaru (Korean red chili powder) for color and mild heat
- 1 Tbsp minced garlic for depth of flavor
- 2 Tbsp minced green onion for a fresh taste
- 1.5 tsp soup soy sauce (guk-ganjang) for a rich umami flavor
- 0.5 tsp fish sauce (or tuna extract) to enhance savoriness
- 2 Tbsp perilla oil (deulgireum) for a fragrant aroma (key to the flavor!)
- 0.5 tsp toasted sesame seeds for nutty crunch
Cooking Instructions
Step 1
First, bring a pot of water to a boil and add about 1 tablespoon of salt. Blanch the prepared red pepper leaves for a very short time, about 30 seconds to 1 minute. Be careful not to overcook them, as they can become mushy! Immediately rinse the blanched leaves under cold running water 2-3 times to cool them down completely. Then, gently squeeze out as much water as possible by gathering them in your hands. This step is crucial for removing excess moisture and ensuring a delicious texture.
Step 2
Place the squeezed red pepper leaves in a mixing bowl. Add all the seasoning ingredients: 1 tablespoon of fine gochugaru, 1 tablespoon of minced garlic, 2 tablespoons of minced green onion, 1.5 teaspoons of soup soy sauce, 0.5 teaspoon of fish sauce, 2 tablespoons of fragrant perilla oil, and 0.5 teaspoon of toasted sesame seeds.
Step 3
Gently massage the seasonings into the red pepper leaves with your hands until everything is evenly coated. Avoid squeezing too hard, as this can bring out a raw taste. Be gentle while mixing to ensure the flavors are well distributed. After mixing, taste and adjust the seasoning with a little more soup soy sauce if needed, according to your preference.
Step 4
You can enjoy the seasoned red pepper leaves as they are, or for an enhanced flavor, heat a pan over medium heat. Add the mixed leaves and stir-fry quickly for just 1-2 minutes. Stir-frying over high heat for a short time helps preserve the fresh, crisp texture of the leaves. Avoid overcooking, as they can become tough. Your delicious Korean red pepper leaves are ready to be enjoyed warm or chilled!
