Shishito peppers are called kkwarigochu (꽈리고추) in Korean. They’re usually about 2-3 inches long and always wrinkly. The skin is thin and they’re very mild. In Korean cuisine they’re often used in side dishes and are steamed, stirfried, cooked, boiled, or sauteed.
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
Hi Maangchi! Can you give us some recipes for these? I think I’ve had them before as sort of an appetizer at a Korean restaurant in Santiago. They were sweet and grilled, and super delicious!
The recipe that calls for shishito peppers will be posted today! I also used shishito peppers for my salty beef side dish called “jangjorim” https://www.maangchi.com/recipe/jangjorim