Spicy and Sweet Fried Chili Peppers Salad (Gochu Bugak Muchim)
How to Make Delicious Fried Chili Peppers Salad
Learn the best way to prepare a flavorful fried chili pepper salad using seasonal peppers. This dish offers a fresh, kimchi-like flavor with the satisfying crunch of fried crisps, making it a perfect side dish for when your appetite is low.
Main Ingredients- 600g late-season peppers (slightly spicy or sweet peppers)
- 3 cups brown rice glutinous rice flour
- Pinch of salt
Seasoning Ingredients- 3 Tbsp homemade soy sauce (or regular soy sauce)
- 3 Tbsp rice syrup (or corn syrup)
- 1 Tbsp chili powder (adjust to taste)
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp black sesame seeds
- 3 Tbsp homemade soy sauce (or regular soy sauce)
- 3 Tbsp rice syrup (or corn syrup)
- 1 Tbsp chili powder (adjust to taste)
- 1 Tbsp sesame oil
- 2 Tbsp toasted sesame seeds
- 1 Tbsp black sesame seeds
Cooking Instructions
Step 1
First, remove the stems from the peppers. Cut them in half lengthwise and scrape out the seeds from the inside using a knife or spoon. Rinse them thoroughly under running water and place them in a colander to drain completely. Ensuring the peppers are well-drained is crucial to prevent oil splattering during frying and to achieve a crispier texture.
Step 2
Coat the cleaned peppers evenly with brown rice glutinous rice flour. Place the flour-coated peppers in a steamer basket and steam for about 10-15 minutes. Once steamed, let the peppers cool down, then dry them thoroughly in the sun or using a dehydrator until they are completely crisp. Lightly sprinkle salt during this drying process; this helps to draw out moisture through osmosis and season the peppers. This step is essential for creating the base of your gochu bugak.
Step 3
Take the well-dried gochu bugak and break them into bite-sized pieces. Heat a generous amount of cooking oil in a deep pot or wide pan to about 170-180°C (340-355°F). Carefully add the dried gochu bugak and fry until they are golden brown and crispy. Transfer the fried peppers to paper towels to absorb any excess oil. It’s important to fry them over medium heat, turning them occasionally, to ensure they cook evenly without burning.
Step 4
Now, let’s prepare the delicious seasoning. In a pot or pan, combine the homemade soy sauce, rice syrup, chili powder, and sesame oil. Do not add the sesame seeds at this stage; they will be added when mixing. Heat the seasoning ingredients over medium-low heat until the edges just begin to bubble. Avoid boiling for too long, as the sauce can thicken too much and alter the taste.
Step 5
Pour the heated seasoning sauce into a large bowl. Add the fried gochu bugak. Generously sprinkle in the toasted sesame seeds and black sesame seeds. Gently toss everything together with your hands or use a spatula to quickly mix until the gochu bugak is evenly coated with the seasoning. Be careful not to overmix, as this can cause the crisps to break. The gochu bugak muchim is ready to be enjoyed immediately, or it can be chilled in the refrigerator for a refreshing taste.
