Shishito peppers

Korean name: 꽈리고추
Romanized: Kkwarigochu
Also Romanized as: kwarigochu

Kkwarigochu 꽈리고추

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 sidesdishes and are steamed, stirfried, cooked, boiled, or sauteed.

Posted on Tuesday, July 19th, 2011 at 7:43 pm. Last updated on February 21, 2014.
Tagged: 꽈리고추, green chili pepper, kkwarigochu, Korean food ingredients, kwarigochu, padron peppers, shishito chie peppers, shishito peppers

Recipes that use shishito peppers (kkwarigochu):

2 Comments:

cris3131 US joined 1/11 & has 7 comments
Posted July 19th, 2011 at 10:28 pm | Log in to reply.

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!
- Maangchi New York City joined 8/08 & has 12,077 comments
  Posted July 20th, 2011 at 7:49 am | Log in to reply.
  
  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