Savory Stir-fried Chili Pepper with Roasted Soybean Powder
A Delightful Stir-fried Chili Pepper Dish Made with Roasted Soybean Powder!
This is a delightful dish featuring stir-fried chili peppers coated in a mixture of roasted soybean powder and flour, then seasoned to perfection. The subtle nuttiness from the roasted soybean powder adds a unique and delicious flavor, making it a perfect side dish for rice or a satisfying snack.
Main Ingredients
- 450g Korean green chili peppers (Ggwari Gochu)
- 2-3 stalks of green onion
Coating Ingredients
- 2 Tbsp roasted soybean powder
- 2 Tbsp flour
- 2 Tbsp roasted soybean powder
- 2 Tbsp flour
Cooking Instructions
Step 1
First, wash the Korean green chili peppers thoroughly under cold running water. For extra freshness, you can soak them in water mixed with 1 teaspoon of vinegar for 5 minutes before rinsing. After rinsing well, drain the peppers and neatly trim off the stems.
Step 2
If the chili peppers are very large, cut them in half to a more manageable size. Alternatively, you can make a small slit down the middle of each pepper with scissors. This slit will help the seasoning penetrate better, resulting in a more flavorful dish.
Step 3
Prepare the parchment paper for steaming. Fold a sheet of parchment paper several times and then cut small holes along the edges with scissors. Line the steamer basket with this perforated parchment paper. This prevents the chili peppers from sticking to the steamer. (You can also use a damp cheesecloth instead.)
Step 4
Sprinkle the roasted soybean powder and flour evenly over the prepared chili peppers. Gently toss or shake them to ensure the coating is applied uniformly without clumping.
Step 5
Arrange the coated chili peppers on the parchment paper in the steamer basket. Try to spread them out slightly so they steam evenly and don’t overlap too much.
Step 6
Cover the steamer and steam for 3 to 4 minutes once the water starts boiling. The cooking time can be adjusted based on your preference. For a slightly firmer texture, steam for 2 to 3 minutes. For a softer texture, steam for about 4 minutes.
Step 7
Carefully remove the parchment paper with the steamed chili peppers from the steamer and transfer it to a large bowl. Peel off the parchment paper and let the chili peppers cool down slightly. Avoid seasoning while they are too hot, as this can affect the flavor.
Step 8
In a mixing bowl, combine the soy sauce for soup, minced garlic, red chili flakes, oligosaccharide, and salt. Mix them well to create a delicious seasoning sauce. Adjust the amount of oligosaccharide according to your desired sweetness.
Step 9
Add the prepared seasoning sauce, sesame oil, and toasted sesame seeds to the slightly cooled chili peppers. Gently toss them together to coat evenly. Be careful not to mash the chili peppers while mixing.
Step 10
Finally, taste the dish and add a little more soy sauce if needed to adjust the seasoning. Your flavorful stir-fried chili peppers with roasted soybean powder are now ready! The key to keeping the soybean powder coating intact is to mix gently.