Spicy & Sweet Stir-Fried Korean Chili Peppers (Ggwari Gochu Muchim)
Easy and Delicious Ggwari Gochu Muchim Recipe
Here’s a delightful way to cook inexpensive and fresh Korean chili peppers (ggwari gochu) for your husband! This dish features a chewy texture and a savory-sweet sauce that makes you want to finish a whole bowl of rice. It’s a magical recipe for ggwari gochu muchim that even beginners can easily follow with detailed steps.
Main Ingredients- 300g Korean chili peppers (Ggwari Gochu)
- 2 Tbsp all-purpose flour
Seasoning Ingredients- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar (sweetness can be adjusted)
- 3 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- Pinch of salt (to adjust seasoning)
- Pinch of toasted sesame seeds (for nutty flavor)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- 0.5 Tbsp sugar (sweetness can be adjusted)
- 3 Tbsp corn syrup or rice syrup (for gloss and sweetness)
- Pinch of salt (to adjust seasoning)
- Pinch of toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
Wash the Korean chili peppers thoroughly and pat them dry. You can leave the stems on, or remove them for a cleaner presentation. If the peppers are very long, cut them into bite-sized pieces (about 5-7cm) for easier eating and better sauce absorption.
Step 2
Place the dried chili peppers and 2 tablespoons of all-purpose flour in a resealable plastic bag or a container. Gently shake the bag or toss the peppers to lightly coat them with the flour. This step helps retain moisture during steaming and ensures the sauce adheres better.
Step 3
Add water to a steamer and bring it to a boil over high heat. Once the water is boiling vigorously, spread the flour-coated chili peppers evenly on the steamer rack and cover with a lid. Alternatively, you can place them in a colander set over a pot of boiling water.
Step 4
Once the lid is on, reduce the heat to medium and steam for about 5 minutes. The key is to steam them until they are tender but still slightly crisp, not mushy. You can check for doneness by inserting a chopstick; it should pass through easily.
Step 5
In a mixing bowl, combine 1 tablespoon of gochugaru, 4 tablespoons of soy sauce, 0.5 tablespoon of sugar, 1 tablespoon of minced garlic, and a pinch of salt to make the seasoning sauce. Carefully add the steamed chili peppers to the bowl.
Step 6
Gently toss and mix the chili peppers with the sauce until evenly coated. During the mixing process, add 3 tablespoons of corn syrup (or rice syrup) for gloss and sweetness, and a pinch of toasted sesame seeds for flavor. Mix again gently. Be careful not to overmix, as this can make the peppers mushy. Plate the finished ggwari gochu muchim attractively.
