(knife chopping)
(upbeat music)
- Hi everybody!
Here you go, this is shishito pepper, English name,
Korean name is kkwari-gochu.
Let's make something delicious, a side dish with this.
In Korean, kkwari-gochujjim,
in English, steamed shishito peppers.
This is going to be a really good mitbanchan.
Mitbanchan is the side dish
you can keep in the refrigerator for a while,
so that you don't have to cook all the time.
Just all you can do is making rice,
and just eat with this kind of side dish.
So kimchi is always in the refrigerator,
and this is going to be a good addition.
You see, stems.
So this is 1 pound.
(metal bowl clanking)
(water flowing)
Between this kind lots of dents,
you need to wash like this to remove all dust.
Rubbing these with both hands.
(water splashing)
(water pouring)
(water flowing)
(peppers bumping)
Now I just cleaned everything and I'm boiling my water
Around 2 cups of water.
This is my steamer.
I like to check out these peppers,
like if a pepper is too large,
I'm going to cut it in half.
You see, it's too long.
(peppers crunching)
It's a littoe watery but it's okay,
because we need water.
(peppers crunching)
And then I'm going to transfer to my bowl.
These peppers are very mild, not spicy,
but if you don't have this,
if you really want to make this dish,
just use any kinds of mild peppers.
It will work perfectly.
Okay, and now my water is now boiling,
and I'm going to add 1/4 cup flour.
Instead of flour, you can use rice flour, too.
(spoon clanking)
The peppers are wet, so that it's coated nicely.
Right? Beautiful.
And now water is boiling, let's steam this.
You see, about 2 cups of water in the bottom.
(water boiling)
leftover flour,
add all.
Cover this.
Over medium high heat, steam this for 7 minutes.
While these are steaming,
I'm going to make the seasoning sauce.
We need soy sauce, 1/3 cup.
Then, hot pepper flakes, gochu-garu,
1 or 2 tablespoons, depending on your taste.
I will use 2.
And then 1/2 cup water.
This mixture is going to be to make it salty.
Okay, and then let's prepare next step.
I always use dried anchovies.
If you've followed my recipe tightly over years,
probably you know how dry anchovies are important for me.
These anchovies are large anchovies.
Usually, it's supposed to make a stock,
but you can eat it, you can add it to your side dish.
But we need to clean this.
Clean this way.
Remove the head.
And press it down in the center and split it.
So this way, we can eat it, you see.
And remove all the guts plus tiny fish bones.
Like this.
See?
Nice.
Turn off the heat, let it cool down.
Okay, this is nice.
We made these guys look like so innocent!
(laughs)
There is no
no dirty stuff inside here, even bones,
totally dried flesh.
And then, garlic and onion.
(knife chopping)
And 4 large garlic cloves.
(knife chopping)
So my pan is heated.
1 tablespoon vegetable oil.
Garlic.
(garlic and oil sizzling)
And anchovies.
(spoon stirring)
Garlic is fragrant,
and also anchovies are a little firm, firmer.
Stir around 1 minute.
And then, add the onion.
(pan sizzling)
Then add this sauce.
(pan sizzling more)
This way, it's going to be really delicious.
From these anchovies, delicious stuff is coming into this broth.
I turned down the heat to low
and simmer around 2 minutes.
"Oh, Maangchi, these dried anchovies, you said,"
"How can I veganize?"
Just skip dried anchovies,
but if you really want to add more kind of kick,
when I make the seasoning sauce,
I use 1/2 cup water.
Instead 1/2 cup water, use vegetable stock.
So it will give more savory taste.
Wow!
You see? Nice!
Then, add here.
Mix this and turn up the heat to medium high.
While you are stirring, see the flour.
It looks white,
Also it'll be cooked.
It will make it a little sticky. All of these are well coated.
Stir about just 1 minute, and
gochujjim is done!
I turned off the heat.
Add sesame oil, 1 tablespoon, then sesame seeds.
Oh my, oh my!
Looks so good.
(dishes clanking)
I already have a few more side dishes
in the refrigerator, including 2 kinds of kimchi.
Whenever I make rice,
I bring these side dishes, and then just eat.
It makes a nice meal.
Smells so good, I am so hungry.
(laughs)
(Maangchi chewing)
Tender, and when you chew these,
it tastes like a rice cake
because we added some flour.
And also kind of salty and savory.
It's such a good side dish.
After everything has cooled down,
just cover.
Then,
to refrigerator.
So today, we made kkwari-gochujjim,
steamed shishito peppers.
Enjoy my recipe.
See you next time.
Bye.
(upbeat music)