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.

shishito peppers

shishito peppers

Shishito peppers

Posted on Tuesday, July 19th, 2011. Last updated on October 28, 2021.
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2 Comments:

  1. cris3131 US joined 1/11 & has 6 comments
    Posted July 19th, 2011 at 10:28 pm | Reply to this comment or create a profile.

    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!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted July 20th, 2011 at 7:49 am | Reply to this comment or create a profile.

      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

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