When you want a simple Korean side dish that pairs well with rice, Kkwari Gochu Jjim (Korean steamed peppers) is an easy option made with just a few basic ingredients.
This recipe uses 300 g (10.6 oz) of kkwari gochu, lightly coated with 4 tbsp flour and steamed over high heat for about 5 minutes. Once the flour coating turns translucent, the peppers are cooled briefly and gently tossed in a savory, slightly spicy sauce made with soy sauce, gochugaru, maesil-cheong, and mulyeot. The thin flour coating stays pleasantly chewy while absorbing the flavorful sauce.
The tender peppers and spicy-sweet soy sauce make this a satisfying Korean banchan that is especially good with a bowl of hot rice.
⏱️ Cooking Time: About 15 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 300 g (10.6 oz) kkwari gochu (Korean wrinkled green peppers)
- 4 tbsp all-purpose flour
🧂 Sauce & Seasonings
- 4 tbsp soy sauce
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp maesil-cheong (Korean green plum syrup)
- 2 tbsp mulyeot (Korean cooking syrup)
- 1 tbsp minced garlic
- 1 tbsp sesame oil
- Sesame seeds, as needed
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Kkwari Gochu Jjim
- Prep and coat the peppers: Wash 300 g (10.6 oz) kkwari gochu and remove the stems. Leave a little moisture on the surface, then place the peppers in a clean plastic bag. Add 4 tbsp flour, trap some air in the bag, and shake until the peppers are evenly coated with a thin layer of flour.
- Steam the peppers: Once the steamer is producing plenty of steam, arrange the flour-coated peppers in a single layer without overcrowding. Cover and steam over high heat for about 5 minutes, or until the flour coating turns translucent.
- Make the sauce: In a bowl, combine 4 tbsp soy sauce, 2 tbsp gochugaru, 2 tbsp maesil-cheong, 2 tbsp mulyeot, 1 tbsp minced garlic, and 1 tbsp sesame oil. Mix until evenly combined.
- Cool and toss gently: Spread the steamed peppers out on a wide tray or cooling rack and let them cool slightly. Add them to the prepared sauce and gently toss so the flour coating does not peel off.
- Finish with sesame seeds: Arrange the seasoned peppers neatly on a serving plate and sprinkle with sesame seeds to finish.
✓ Key Tips for Success
- Do not oversteam: Steaming the peppers for much longer than 5 minutes can make them overly soft and remove their pleasant texture. Steam them for about 5 minutes, just until the flour coating becomes translucent.
- Cool before seasoning: If you toss the peppers in the sauce immediately while they are still very hot, the flour coating can peel off or clump together into a sticky, doughy texture. Let the peppers cool slightly before gently mixing them with the sauce.
✓ Serving Tips
- Serve the seasoned peppers over freshly cooked white rice. The spicy-sweet soy sauce pairs especially well with warm rice.
- They also work well alongside simply grilled pork belly or suyuk (Korean boiled pork), where the seasoned peppers provide a flavorful contrast to the rich meat.
- If you like, add a small amount of finely chopped green onion or chives along with the sesame seeds for a fresher aroma.
✓ How to Choose Fresh Kkwari Gochu
- Wrinkled surface: Look for peppers with fine, even wrinkles across the surface. These tend to have a tender texture.
- Color and shine: Choose peppers that are deep green with a glossy surface and no wilted or discolored areas.
- Firmness and flexibility: The peppers should feel slightly springy rather than excessively hard. This helps ensure they do not become tough after cooking.
✓ Kkwari Gochu Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 33.00 kcal |
| Carbohydrates | 7.78 g |
| Protein | 1.83 g |
| Fat | 0.13 g |
| Sodium | 2.00 mg |
Values are based on 100 g (3.5 oz) of raw kkwari gochu. Actual nutritional values may vary depending on variety, portion, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. How do I keep the flour coating from clumping or falling off the peppers?
After washing the peppers, do not dry them completely. Leaving a little moisture on the surface helps the flour stick in a thin, even layer when the peppers are shaken together with the flour in a plastic bag.
Q2. Why do my steamed peppers become watery or soggy?
This can happen if they are steamed for longer than the recommended 5 minutes or tossed with the sauce while they are still very hot. Steam only until the flour coating becomes translucent, then let the peppers cool slightly before seasoning.
Q3. Can I use glutinous rice flour or soybean flour instead of all-purpose flour?
Yes. Glutinous rice flour creates a chewier coating, while adding raw soybean flour gives the peppers a more nutty, savory aroma.
Lightly coating the kkwari gochu with flour, steaming them over high heat for about 5 minutes, and allowing them to cool slightly before seasoning helps preserve the soft yet pleasantly chewy texture of the coating. The salty, spicy notes from the soy sauce and gochugaru are balanced by the gentle sweetness of maesil-cheong and mulyeot, creating a flavorful side dish that goes especially well with warm rice.
If you are looking for a simple way to prepare kkwari gochu, try this Kkwari Gochu Jjim recipe by steaming the flour-coated peppers for 5 minutes and gently tossing them in the sauce. It is an easy Korean side dish with a tender, slightly chewy texture and a spicy-sweet flavor.
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