Spicy Appetizing Kkwari Gochu Jjim (Steamed Shishito Peppers)
A summer side dish of flour-coated, steamed shishito peppers gently tossed in a sweet and spicy seasoning sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special side dish is made by coating in-season shishito peppers with flour, steaming them for 5 minutes, and tossing them in seasoning. Adding a little water to the sauce keeps them moist, and letting the gochugaru soak ahead of time gives the dish a much more vibrant color. With just the right amount of spicy kick, it is great to serve whenever you need something light to stimulate your appetite.
- Servings
- about 2 servingsOriginal: 1 plate
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)100 g
- Korean pancake mix (buchim-garu) (or flour)2 tbsp
Seasoning
- Regular soy sauce (jin-ganjang)1.5 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion1/2 tbsp
- Minced red chili pepper1/2 tbsp
- Minced garlic1 tsp
- Sugar1 tsp
- Corn syrup (mulyeot)1 tsp
- Toasted sesame seeds
- Toasted sesame oil
- Water1 tbsp
- When coating the peppers, the powder will not stick well if they are too dry, so coat them right after washing and draining in a colander.
- You can use regular flour instead of Korean pancake mix.
Steps
1. Remove the stems and wash the shishito peppers thoroughly. Drain off the excess water roughly,
then poke holes with a toothpick or fork so the seasoning can penetrate inside.
2. Add all the seasoning ingredients and mix together.
When making a seasoned salad, making the sauce ahead of time so the gochugaru can bloom makes the dish look much nicer in color.
3. When coating the peppers, the powder will not stick well if they are too dry, so coating them right after
washing and draining in a colander helps it adhere evenly and nicely.
It is convenient to place the peppers and Korean pancake mix or flour into a plastic bag and shake it.
4. When the water in the steamer boils and steam rises, add the peppers and steam for 5 minutes.
5. Once the peppers are steamed and their flour coating turns translucent, transfer them to another plate to cool.
6. Place the peppers and seasoning sauce in a bowl and toss gently so the coating does not peel off and the sauce coats them well, and you are done.
Ppunwife's tips
- When making a seasoned dish, preparing the sauce ahead of time so the gochugaru can bloom makes the color look much nicer.
- It is convenient to put the peppers and Korean pancake mix or flour into a plastic bag and shake it.
- Because the flour-coated peppers soak up the sauce quickly, they can end up looking stiff and dry. Adding a little water to the sauce makes them much moister and tender.
FAQ
What should I do if the powder coating does not stick well to the peppers?
If they are too dry, the powder may not stick properly, so it is best to coat them right after draining in a colander while some moisture still remains. Putting the peppers and powder into a plastic bag together and shaking makes it easy to coat them evenly.
Is there a reason to poke holes in the shishito peppers with a fork or toothpick?
Poking holes in the surface of the peppers beforehand allows the seasoning to penetrate well into the inside.
What should I do if the peppers look too stiff and dry after tossing?
The flour coating absorbs moisture and can make them dry, so mixing a little water into the sauce beforehand will result in a much moister, softer texture.
