Steamed Green Peppers (Kkwari Gochu Jjim): A Quick 10-Minute Side Dish
How to Make Steamed Green Peppers (Kkwari Gochu Jjim): A Fast 10-Minute Home-Cooked Side Dish
With just one pack of kkwari gochu (Korean green chili peppers), you can prepare a side dish that will last you a week! Making kkwari gochu muchim (seasoned steamed peppers) is surprisingly easy. Follow ‘Haru’s Cook’ recipe, and you’ll find it incredibly simple. Enjoy this delicious dish! Especially when you’re tired of kimchi, this seasoned pepper recipe is a refreshing change. Let’s get started!
Main Ingredients- 1 bag Kkwari Gochu (Korean green chili peppers, approx. 200-250g)
Seasoning & Other Ingredients- 4 Tbsp Soy Sauce
- 4 Tbsp All-purpose Flour or Pancake Mix (buchim garu)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Chopped Scallion
- 1/2 tsp Red Pepper Flakes (gochugaru)
- Pinch of Salt (for pre-seasoning)
- 4 Tbsp Soy Sauce
- 4 Tbsp All-purpose Flour or Pancake Mix (buchim garu)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Chopped Scallion
- 1/2 tsp Red Pepper Flakes (gochugaru)
- Pinch of Salt (for pre-seasoning)
Cooking Instructions
Step 1
This steamed kkwari gochu dish is made with incredibly simple ingredients! The key to this recipe is the ‘flour.’ Coating the peppers in flour before steaming reduces their slight bitterness and allows the seasoning to be absorbed beautifully, making them much more delicious.
Step 2
First, ensure the kkwari gochu are dry, and carefully trim off the stems. Skipping this step can result in a bitter taste during cooking, so be thorough.
Step 3
After trimming the stems, wash the kkwari gochu a couple of times under running water and drain them well.
Step 4
If you have any particularly large kkwari gochu, cut them in half to a more manageable size. Smaller ones can be left whole.
Step 5
To help the peppers soften slightly and absorb flavor, lightly sprinkle them with salt and gently toss. Let them sit for about 5 minutes to allow the salt to work its magic.
Step 6
Prepare your steamer by adding water. Fill the pot only about halfway up the level of the steamer rack. Too much water can increase steaming time and potentially make the peppers too soft.
Step 7
Here’s the easiest way to evenly coat the kkwari gochu with flour! Use a plastic bag. Place the washed peppers into a clean plastic bag, and add 4 tablespoons of all-purpose flour or pancake mix.
Step 8
Seal the opening of the bag with your hand and shake it vigorously, both up and down and side to side. This will ensure the flour coats the peppers evenly. This step should only take about a minute.
Step 9
Using a plastic bag to coat the peppers is incredibly convenient – no messy hands or tedious mixing with a spoon! It also reduces cleanup later. I always use this method, and I highly recommend you try it too!
Step 10
Arrange the flour-coated kkwari gochu neatly on the steamer rack. Cover with a lid and steam over medium-high heat for about 2 minutes.
Step 11
After 2 minutes, carefully open the lid and use chopsticks to flip the peppers over. This ensures they steam evenly, leading to a more delicious dish. Cover again and steam for another 2 minutes.
Step 12
While the peppers are steaming, let’s quickly whip up a simple yet flavorful seasoning sauce!
Step 13
In a small bowl, combine 1/2 tablespoon of minced garlic, 1/2 tablespoon of chopped scallion, and 4 tablespoons of soy sauce. For a touch of color and balanced flavor, add 1/2 teaspoon of red pepper flakes.
Step 14
Once the peppers have steamed for a total of 4 minutes, carefully remove them from the steamer and transfer them to a large bowl, ready to be tossed with the sauce.
Step 15
Pour the prepared sauce over the steamed peppers. Using chopsticks, gently toss and mix the peppers with the sauce. Using chopsticks prevents the peppers from breaking apart, ensuring they maintain their shape and the seasoning is applied evenly, making them much tastier than if mixed by hand.
Step 16
Remember to use chopsticks for mixing – that’s the secret to a great kkwari gochu jjim! The slightly spicy and crisp texture of the peppers, combined with the sweet and savory soy sauce dressing, creates a truly delightful flavor combination.
Step 17
Serve this steamed kkwari gochu over a bowl of freshly cooked rice for an irresistible meal – it’s a true ‘rice thief’! This dish is perfect for the warmer spring weather when you might need an appetite booster. Enjoy your delicious homemade side dish!
