One of my favorite summer season Korean side dish has to be this steamed chili. The special chili called "kkwari-gochu (꽈리고추)" is abundant around this time of the year in most Korean store. They look like wrinkled green chili. These chilies are mild and perfect to make into simple side dish to enjoy.

The sweet rice flour coating around the chili helps the sauce to adhere to the chili and it also gives chewy and soft texture to the dish. You can use plain all-purpose flour if you don't have the sweet rice flour. Or any type of starch if you prefer. It is super simple and quick to make. So look out for this "kkwari-gochu" and try yourself. You will enjoy very authentic Korean home-style side dish in your own kitchen.

Rinse your chilies with water first. While wet poke each chili with a fork once or twice. Try to move fast and the whole batch of chilies can be poked in no time.

Throw the chili in a bag of sweet rice flour, and toss to coat evenly. Shake off the excess flour and discard the rest.

Place the chilies in the steamer and steam for 4-5 minutes, covered. When you see the white coating of the flour turn translucent and the chilies are tender, they are done.

Meanwhile mix soy sauces, chili flakes, sugar, garlic, sesame oil, sesame seeds, and green onion in a large mixing bowl.

Add the steamed chilies and toss around to coat with the sauce. That's all!

Serve with rice and other Korean dishes. This steamed chili brings summer taste in Korean feast and sure to enjoy one of the very traditional home-style Korean side dishes. Hope you like it.

~ Holly

Steamed Chilies (gochu-jjim)


  • 8 oz (230 g) wrinkled Korean green chilies
  • 1/3 cup sweet rice flour or all-purpose flour
  • 1-1/2 tablespoon low sodium soy sauce
  • 1 tablespoon Korean soy sauce for soup
  • 1-2 tablespoon Korean chili flakes
  • 2 teaspoons sesame oil
  • 1/2 teaspoon sugar
  • 1 clove garlic, minced
  • 1 green onion, finely chopped
  • 1 tablespoon toasted sesame seeds


  1. Place a steamer in a pot with 1" of water on the bottom and heat over med-high heat. Meanwhile rinse the chilies with water. While wet, poke each chili once or twice with a fork.
  2. Add the flour in a plastic bag and put chilies. Shake the bag to coat the chilies with the flour. Take the chilies out of bag shaking off the excess flour, place them in a hot steamer and cover; steam for 4-5 minutes or until the coating seems translucent and the chilies are tender.
  3. Meanwhile, combine the rest of the ingredients in a large mixing bowl, and mix well.
  4. Place the steamed chilies in a mixing bowl, toss well to coat the chilies evenly.
  5. Serve warm or at room temperature with rice. The leftover can be stored in a fridge for 1 week.

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