Stir-Fried Red Pepper Leaves (Gochutnip Namul Bokkeum) – Korean Diner Style
A Delicious Red Pepper Leaf Stir-fry Recipe, Just Like the Ones You Find at Korean Eateries!
Hello everyone! My strength comes from a good meal. Red pepper leaves are known to be over 24 times richer in calcium than chili peppers, making them excellent for preventing osteoporosis. They are also packed with Vitamin C, which helps boost immunity. While their peak season is typically spring and summer, you can now find them in supermarkets year-round. When selecting fresh red pepper leaves, look for firm stems and vibrant, unblemished leaves. Today, we’re going to make a delicious stir-fried red pepper leaf dish, reminiscent of the ones served at Korean diners, following a recipe inspired by ‘Chef Boy Ryo’ (Yori Wang Bi Ryong)! It’s a true rice thief! 🍚
Ingredients- 200g Red Pepper Leaves (Gochutnip)
- 2 Tbsp Salt (for blanching)
- 1/2 Green Onion
- 2 Cheongyang Peppers (spicy Korean chili peppers)
- 2 Tbsp Soy Sauce for Soup (Guk-ganjang)
- 1 Tbsp Anchovy Sauce (Myeolchi Aekjeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin (Rice Wine)
- 2 Tbsp Cooking Oil
- 180ml Water
- 1 Tbsp Perilla Oil (Deulgireum)
- A pinch of Toasted Sesame Seeds
- 1/2 Tbsp Corn Starch
- 2 Tbsp Water (for starch slurry)
Cooking Instructions
Step 1
We’re starting this dish with fresh red pepper leaves, either harvested from the countryside or shared by a friend. (This step marks the beginning of the preparation process and does not involve actual cooking.)
Step 2
First, remove the tough, woody stems from the red pepper leaves. We’ll only use the tender stems and the fresh leaves for a much softer texture.
Step 3
Place the red pepper leaves in a bowl of cold water and soak them for about 5 minutes to thoroughly remove any dirt or debris. Afterward, rinse them gently under running water and shake off any excess water, or drain them in a colander.
Step 4
Now it’s time to blanch the red pepper leaves. In spring and summer, these leaves are quite tender, so blanching for just 30-40 seconds is usually enough. However, since they can be a bit tougher this time of year, let’s blanch them for about 1 minute. Bring a generous amount of water to a rolling boil, add 2 tablespoons of salt, and then add the red pepper leaves. Blanch for 1 minute, gently pressing down on any leaves that float to ensure they are evenly cooked.
Step 5
Immediately transfer the blanched red pepper leaves to a bowl of cold water to quickly cool them down. This helps maintain their vibrant green color and crisp texture. Give them a final light rinse, then gently press them with your hands to remove excess water. Be careful not to squeeze too hard, as this can mash the leaves.
Step 6
Let’s prepare the seasoning for our stir-fry. In a small bowl, combine 2 tablespoons of soy sauce for soup (Guk-ganjang), 1 tablespoon of anchovy sauce (Myeolchi Aekjeot), 1 tablespoon of minced garlic, and 1 tablespoon of mirin. Whisk them together. The anchovy sauce, in particular, adds a wonderful depth of savory flavor, so it’s highly recommended to include it. 😊
Step 7
Add the prepared seasoning mixture to the blanched and drained red pepper leaves. Gently toss them together with your hands to coat the leaves evenly. Let them marinate for a short while to absorb the flavors, which will make them even tastier.
Step 8
Finely chop half a green onion and 2 Cheongyang peppers. You can remove the seeds from the peppers if you prefer less heat. These will add a fresh, spicy kick and aroma to the dish.
Step 9
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the marinated red pepper leaves and stir-fry briefly until they soften slightly. Once the leaves have wilted a bit, pour in 180ml of water and increase the heat to high. Continue to stir-fry as the water begins to reduce.
Step 10
Now, let’s make a corn starch slurry to thicken the sauce. In a small bowl, mix 1/2 tablespoon of corn starch with 2 tablespoons of cold water until smooth and lump-free. This is our secret ingredient for achieving the perfect consistency!
Step 11
When about half of the water in the pan has evaporated, gradually pour in the corn starch slurry while stirring. The starch will thicken the sauce, coating the red pepper leaves and giving them a delightful texture and enhanced flavor. It’s like a cheat code for elevating your dish!
Step 12
Once the sauce has thickened nicely, add the chopped green onion and Cheongyang peppers to the pan and stir-fry for another minute to release their aromas. Just before turning off the heat, drizzle in 1 tablespoon of perilla oil for a nutty fragrance that completes the dish beautifully.
Step 13
Here’s the beautifully stir-fried red pepper leaf dish! It has a lovely sheen and looks incredibly appetizing, doesn’t it?
Step 14
Finally, sprinkle some toasted sesame seeds over the top. This adds a nutty crunch and enhances the overall flavor and presentation.
Step 15
Voilà! Your delicious stir-fried red pepper leaf dish is now ready.
Step 16
Presenting our homemade, diner-style stir-fried red pepper leaves!
Step 17
This red pepper leaf stir-fry is glossy and moist. It’s delicious on its own, but imagine spooning this over a bowl of hot rice with a tablespoon of gochujang (red chili paste) – it’s pure bliss! 😋 We highly recommend you try making this yourself. It’s a healthy and incredibly tasty meal!
