Main ingredients
gwari gochudry glutinous rice floursesame oilred pepper powdertuna sauceminced garlicminced green onioncheongyang gochuhong gochuwhole sesame seeds
Lim Sung-geun's Gwari Gochu Jjim
A side dish made by coating dried glutinous rice flour on crisp gwari gochu, steaming them to a chewy texture, then tossing with sesame oil to prevent sticking and create a spicy-sweet flavor.
Ingredients needed 2 servings
Recipe
Cooking tips
- Avoid using wet glutinous rice flour as it may cause the peppers to clump like mochi; dry glutinous rice flour is recommended for a non-sticky result.
- Coating the peppers with sesame oil before adding the seasonings prevents burning over time and ensures the sauce adheres well without sliding off.
- For a crunchier texture, steam for just 3 minutes—enough to cook the flour but not too long to soften the peppers.
Recommended for
- Those who want to successfully make gwari gochu jjim with a chewy glutinous rice flour texture instead of wheat flour coating.
- People looking for a quick, spicy-sweet side dish perfect for boosting appetite when feeling uninspired.
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