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Kuari Gochu Jjim {Steamed Korean Wrinkled Peppers}

Kuari Gochu Jjim {Steamed Korean Wrinkled Peppers}

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Happy Friday!

Today is more exciting because the Olympics starts tonight! I’m a huge fan of the Olympics.. ever since I was little… which is a little weird because I’m not much of a sports person. I am not really good at any kinds of sports but I do love watching sports games. It’s exciting and the idea of all the best players from each country competing fascinates me.

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My husband is not going to be too happy with me for the next two weeks because I won’t want to go out to do anything so that I can stay at home and watch the games all day. But oh well, I guess, I will have to be extra nice to him and make yummy food. :) Today, I’d like to share one of my (and my husband’s) favorite Korean banchans with you. As you can see in the pictures, this banchan uses peppers, but these are not the normal peppers you see in America. They are called “Kuari gochu” 꽈리고추 and they are wrinkled and not as spicy as the normal peppers. The skin of these peppers are a lot thinner with lots of wrinkles and the peppers are curvier, too.

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These peppers are great because you don’t even have to worry about seeding them before cooking. It’s mildly hot, not too spicy at all. As you steam the peppers, the texture becomes soft. The sauce is soy sauce based with other seasonings added and it’s seriously so delicious! My husband loves this dish and always asks me when I’m going to make it again.

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This is what wrinkled peppers look like. You can get these peppers really cheap at any Korean markets. Remove the stems and wash the peppers.

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Dust the peppers with flour.

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Bring water to boiling in a pot and place a steamer over the top of the pot. Add the peppers in the steamer and cover, and continue to steam, until the peppers look clear in color and nicely cooked, about 15-20 minutes. Do not overcook or the color of the peppers will be brown and yellow.

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Make the sauce by combining all sauce ingredients in a bowl.

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Mix the cooked peppers and the sauce together. Sprinkle with green onions and sesame seeds and serve with rice or noodles.

Kuari Gochu Jjim {Steamed Korean Wrinkled Peppers}
 
 

Ingredients
  • 3 cups Korean wrinkled peppers, stems removed and washed
  • 1 cup flour for dusting
  • 5 tablespoons soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon green onions, chopped
  • 1 tablespoon sesame oil
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • sesame seeds
  • chopped green onions

Instructions
  1. Dust the peppers with flour. Place the peppers in a steamer. Bring water to boiling in a pot and place the steamer over the pot. Cover and cook until the color of peppers is clear and nicely cooked, about 15-20 minutes. Do not overcook or the peppers will be brown and yellow.
  2. Make the sauce by combining soy sauce, garlic, green onions, sesame oil and gochugaru.
  3. Mix the peppers and the sauce together. Sprinkle with sesame seeds and chopped green onions and serve.

 

   

5 Responses to “Kuari Gochu Jjim {Steamed Korean Wrinkled Peppers}”

  1. #
    1
    Lynna — July 27, 2012 at 9:39 pm

    I love watching the Olympics as well!

    My mom is going to LOVE this! She loves eating peppers!

  2. #
    2
    hui c — July 28, 2012 at 3:52 am

    i’ve never tried this before.. but i can imagine it must taste GOOD! i love chilies!

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    3
    Chung-Ah | Damn Delicious — July 28, 2012 at 11:34 am

    Love that these pepper are called “wrinkled.” Jason will love this since he’s a huge pepper fan.

    And I love watching the Olympics too. Can’t wait for the 400IM to watch Phelps!

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    4
    Sissi — July 29, 2012 at 12:11 pm

    I love this snack. This is the first time I see flour dusting before steaming. I wonder what texture and taste it gives… I am really intrigued by your recipe and might try it soon. We have here peppers which look identical, but come from Italy. I wonder if they are the same variety.

  5. #
    5
    Greg Doyle — August 27, 2013 at 5:24 pm

    These look like a Japanese pepper called Shishito.

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