Kim Dae-seok's Perilla Seed Stuffed Chili

• stuffed chili peppers 200g
• green onion 5 strands
• red pepper 1 piece
• red pepper powder 1 spoon
• sugar half spoon
• minced garlic half spoon
• soy sauce 3 spoons
• fresh water 2 spoons
• sesame oil 1 spoon
• hulled sesame seeds 1 spoon
• rice flour 3 spoons
• perilla seed flour 1 spoon
• salt 1/3 spoon

Recipe 🍳

Cooking tips 💡

• Always mix 2 spoons of fresh water into the seasoning sauce to ensure the sauce is smooth and evenly distributes across the entire dish without clumping.
• Mix salt into the flour mixture when coating to ensure even seasoning on the outer surface of the peppers, preventing uneven taste.
• The cloth placed in the steamer must be thoroughly damp—this prevents the rice flour from flying off and ensures even cooking without needing to spray water.
• Glutinous rice flour tends to cause peppers to stick together, so using rice flour as the base and blending in perilla seed flour creates the ideal rich, crisp-chewy texture.

Recommended for 🙋

• ⭐Those looking to try a much richer and chewier upgraded version of the usual wheat flour stuffed chili peppers.
• ⭐People who want to reduce failures like peeling or clumping after steaming.
• ⭐Anyone seeking a savory, sticky side dish that pairs perfectly with rice every day.