Hwang Jin-sun's Hwang Bi Hong Peppers
A devilishly addictive baijiu snack made by soaking and boiling dried peppers to reduce their spiciness, coating them in starch and sesame seeds, and frying them until crispy along with peanuts.
Ingredients needed 3 servings
Recipe
Cooking tips
- If you want to reduce the spiciness further, extend the soaking time and change the water several times.
- Frying peanuts and peppers at high heat will burn the outside and leave the inside soggy. Always fry slowly and steadily at a low temperature for a cookie-like crispness.
- If the peppers are completely dried after boiling, the starch won't stick. Toss them in the coating while they are still slightly moist so it adheres well.
Recommended for
- Those who want to recreate the addictive crispiness and fiery kick of Chinese Hwang Bi Hong peanuts at home.
- Those looking for a unique, handmade bar snack to pair with baijiu or cold beer.
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