Kkwarigochujjim Recipe Video

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageServings4
CuisineCourse
TasteMethod
Main IngredientInterest Group

Ingredients

 Kkwarigochu300 Gram
 Flour3 Tablespoon
 Water2 Cup (32 tbs)
 Sesame oil2 Teaspoon
 Garlic clove2 Medium (minced)
 Anchovy6 Large (dried)
 Soy sauce3 Tablespoon
 Honey/Sugar1 Teaspoon
 Sesame seeds1 Tablespoon (roasted)
 Green onion2 Bunch (200 gm) (chopped)

Nutrition Facts

Serving size

Calories 189 Calories from Fat 57

% Daily Value*

Total Fat 7 g10%

Saturated Fat 1.1 g5.7%

Trans Fat 0 g

Cholesterol 22.5 mg

Sodium 681.4 mg28.4%

Total Carbohydrates 22 g7.3%

Dietary Fiber 3.8 g15%

Sugars 6.2 g

Protein 13 g25.4%

Vitamin A 58.1% Vitamin C 342%

Calcium 14.3% Iron 24.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Prepare the kkwarigochu and remove the stems from each pepper.
2. Wash the peppers and strain them.

MAKING
3. Place the strained peppers in a large bowl and add 3 tablespoon flour (1 tablespoon flour for every 100 grams of kkwarigochu).
4. Mix it up with your hands until the peppers are coated in flour.
5. Into a steamer pot add 1 cup of water and boil it over high heat.
6. After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat.
7. Turn off the heat, take off the lid, and set aside.
8. Put a pan on the stove over medium heat.
9. Add 1 teaspoon sesame oil and 2 cloves of minced garlic to the heated pan and stir for a few seconds with a wooden spoon.
10. Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds.
11. Add ΒΌ cup water, 3 tablespoon soy sauce and 1 teaspoon honey (or sugar) and stir.
12. Lower the heat and simmer the sauce for 1-2 minutes.
13. Add 3 teaspoon hot pepper flakes or as per taste and mix it up with a wooden spoon.
14. Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute.
15. Turn off the heat and add 2 chopped green onions and 1 teaspoon sesame oil and mix it together.
16. Transfer some to a plate and sprinkle roasted sesame seeds on top before serving.

SERVING
17. Serve with rice and store the leftover in the fridge up to 2-3 days.

Editors Review

Want a mildly spicy Korean side dish for lunch? Try, Kkwarigochujjim or Korean Steamed shishito peppers, its looks absolutely mouth-watering and ideal for everyone. Maangchi is preparing shishito peppers in Korean style with a touch of sweet honey and hot pepper flakes. And the dish derives a very good flavor from the dried anchovies and garlic. Watching this video can make anyone drool for this dish or at least Maangchi will make you feel so.
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