Sesame rice flour stuffed green peppers.
SteamingIngredients
- 200g of green chili peppers.
- 3 tablespoons of rice flour.
- 1 tablespoon of sesame powder.
- 1/3 teaspoon of salt.
- 5 stalks of chives.
- 1 red chili pepper.
- 1 tablespoon of gochugaru (Korean chili powder).
- 1/2 teaspoon of sugar.
- 1/2 teaspoon minced garlic.
- 3 tablespoons of soy sauce.
- 2 tablespoons of purified water.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Finely chop the chives and red chili peppers and set them aside.
To make the sauce, combine finely chopped vegetables with gochugaru (Korean chili powder), sugar, garlic, jin-ganjang (a type of soy sauce), water, sesame oil, and sesame seeds. (The water is used to adjust the consistency of the sauce.)
Combine rice flour, sesame powder, and salt to create a coating mixture.
After washing, place the green peppers (gwa-gochu) with their slightly damp surface in the coating powder and ensure they are evenly coated.
Place a damp cheesecloth in the steamer basket, arrange the peppers on top, sprinkle the remaining powder over them, and then cover with another damp cheesecloth.
Once the water in the steamer starts to boil, place the peppers inside and steam them over high heat for exactly 4 minutes.
Immediately remove the roasted chili peppers from the oven and let them cool in a draft of cold air. Then, combine them with the seasoning to complete the dish.