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“Dried Red Pepper Leaves”

  • 3 posts
  • started 3 years ago by Curtisa
  1. I picked up a bag of dried red pepper leaves (gochuip I think is the transliteration) out of curiosity last time I was in a Korean grocery store. The bag also says "wild greens" on the front. I figured I'd be able to find something online about how to use them, but I've found nothing at all. Any suggestions?

  2. Here is a recipe for gochunnip namul. But, I think they are fresh leaves. Is there instructions on the package of your dried leaves about how to reconstitute them?

    http://www.hannaone.com/Recipe/gochunip_namul.html

    gochunnip-namul
    고춧잎나물
    Side dish made of chili pepper leaves that are blanched and seasoned.
    Koreans use many parts of plants that are usually are not eaten in western cuisine. This dish uses young chili plant stems and leaves to create a simple and tasty side dish.
    Servings: 4
    Cooking Times

    Preparation Time: 5 minutes
    Cooking Time: 5 minutes
    Total Time: 10 minutes
    Ingredients

    5 ounces gochunnip (chili leaves)

    Seasoning
    2 teaspoons doenjang (Korean bean paste)
    1 teaspoon minced garlic
    1 tablespoon sesame oil
    2 teaspoons soy sauce
    1 teaspoon sugar
    1 teaspoon sesame seeds
    1/8 teaspoon salt
    Garnish
    1 teaspoon toasted sesame seeds
    1 each green [spring] onions, chopped

    Procedure

    Bring a pot of water to a rolling boil.
    Drop chili leaves and stems into the boiling water and boil for three minutes.
    Remove the leaves and stems from the pot and rinse immediately in very cold water.
    Gently squeeze excess water from the leaves/stems.
    Place all seasoning ingredients into a mixing bowl and mix well.
    Add pepper leaves/stems and mix gently.
    Garnish and serve.

  3. The only English on the package is the ingredients list! But I did try soaking the leaves (poured warm water on them and left them for an hour) and it seemed to work. Thanks for the recipe: I'll try it with the dried leaves and see what happens.


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