This dish is described as a drinking appetizer, or something to munch on while consuming alcohol. This suited me just perfectly as last night I found myself in the mood for both Korean flavors and beer. It's the weekend! It also happens to be chili pepper season in my garden and my Korean pepper plants are looking particularly vibrant.
Pootkochu yangnyeom muchim (or literally, chili pepper salad with a yangnyeom sauce) seems to also be known as gochujjim (고추찜). These are Korean chlil peppers dusted in flour, steamed, and then coated in a yangnyeom sauce. This dish is a savory snack to be enjoyed with alcohol, but be careful... the heat sneeks up on you and can pack a punch!
1. To make it, cut the stems off the peppers and then dust the peppers with flour.If you don't have Korean peppers, use Japanese shishito peppers instead. Likewise, if you don't like very spicy food, shishito peppers make a good, milder replacement.
2. Next, oil the base of a steamer lightly and then steam the peppers for about 5 minutes.
3. In the meantime, create your yangnyeom sauce by mixing 3 tsp soy sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sugar, 1/4 tsp ground chili pepper, 1 clove of crushed garlic.
4. Dry toast 1/2 tsp sesame seeds until they begin to pop or become fragrant. Add them into the yangnyeom sauce as well.
5. Allow the steamed peppers to cool briefly and then coat them with the yangnyeom sauce.
All done. A remarkably simple dish that is packed full of classic Korean flavors: spicy, pungent, and sweet all at the same time. The perfect beer accompaniment for a lazy Friday night at home. Enjoy!
Comments
Wow...that is a bold move to have spicay food whilst drinking :)
Posted by: Jeff | August 19, 2006 08:25 AM
Looks delicious!A healthier version of beer snack?But you'll need more beer to cool the heat down,won't you?Hehehe...
Posted by: KT | August 20, 2006 02:51 AM
I accidently found your blog from Korea. Wow you are amazing. How can you make Korean dishes that I even cannot make lol.
Posted by: Dorky | August 20, 2006 05:40 PM
"Oil the base of a steamer"? Would you please explain to a steamer novice? Don't you steam the vegetables in plain water steam?
Posted by: The big H | August 21, 2006 12:06 AM
Jeff: yeah, it was painfully delicious. :-)
KT: yep, was a good excuse drink more and more beer. Like I need another excuse.
Dorky: I always love it when Koreans visit my blog and comment -- such an honor to get a nice comment from my favorite culinary culture. THANKS! Hope you'll keeping visiting.
Big H: the oil is just for the wood of the steamer so that the peppers don't stick. In other words, water in the pot for steam. Just rub a little oil on the wood so that the peppers don't stick to the steamer.
Posted by: Evil Jonny | August 21, 2006 07:01 AM
kon-nitiwa!
I come from Japan!
This blog is so Lovely.
Posted by: Y.T | August 21, 2006 11:52 PM
I was blogging for Filipino recipes..then I was intrigued with your blog name so I opened it..At first,I thought your a Filipino or Asian..WOW..you fooled me..lol..reading your recipes, you can cook like a native Asian..more power to you and I hope that the next time i drop by, cassava bibingka is not the only recipe on your wonderful blog..
More power to you
Posted by: Cecile Agnes | August 22, 2006 03:40 PM
I use a metal steamer. No oil required.
http://www.rumokok.se/showitem.asp?item=209520&marke=117
Posted by: The big H | August 25, 2006 07:28 AM
YT: Hajimimashite. Thanks for stopping by!
Cecile: hehe thanks for your kind comments. I'm trying -- still an amateur but having fun. ;-)
Big H: thanks for the tip! Also interesting to see what you are using.
Posted by: Evil Jonny | August 26, 2006 10:42 AM