Today’s recipe is gochu-bokkeum (stir-fried shishito peppers), a super fast and easy-to-make side dish that can be ready in just 6 minutes!

These wrinkly and thin-walled peppers are mild and crispy, making them a great option for those who don’t like spicy food. Of course you can make this dish with regular spicy green chili peppers, too. You can grill, steam (see my recipe for kkwarigochu-jjim), or stir-fry shishito peppers.

The cooked peppers have a savory, salty flavor with a hint of sweetness and a slightly sticky texture from the flour-coated peppers. In addition, I made this recipe sugar-free, which is perfect for those of us who are trying to reduce our sugar intake. However, the natural sweetness of the onion bits still gives the dish a touch of sweetness.



  1. Cut the damp, freshly washed peppers in half if they are too long. Transfer to a large bowl.
Cut peppers
  1. Add the flour and shake in the bowl to coat.
  2. Heat the cooking oil in a skillet over medium-high heat.
  3. Add the peppers. Cook for about 2 minutes without stirring, until the bottom of the peppers are lightly browned.
flip fried peppers
  1. Flip the peppers over and cook for an additional 2 minutes, stirring occasionally to cook evenly.
  1. Add the onion and garlic and stir together for 1 minute.
Gochu-bokkeum and onion
  1. Reduce the heat to medium and stir in the soy sauce.
gochu-bokkeum pan
  1. Cook for about 1 minute until the peppers are cooked through and the onion is coated in the soy sauce.
  2. Remove from the heat and stir in the sesame oil.
adding sesame oil
  1. Transfer to a bowl or plate and sprinkle sesame seeds over top.
  2. Serve as a side dish for rice. Leftovers can be refrigerated for up to 1 week.

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