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Steamed shishito peppers

Kkwarigochu-jjim 꽈리고추찜

Today I’m happy to re-introduce you to kkwarigochu-jjim made with shishito peppers. When I first made a video for this recipe 10 years ago, these thin-skinned, wrinkly, mild peppers could only be found at Korean or Japanese grocery stores, but now you can find them in many more neighborhood and farmer’s markets, especially when they are in season like now. The peppers are coated in flour and steamed and mixed with a savory seasoning sauce, so the texture is like a little bit sticky rice cake. It tastes spicy, salty, juicy, and savory and goes well with rice!

This recipe is pretty flexible – if you want to make it milder, you can skip the gochu-garu (Korean hot pepper flakes) or use less gochu-garu, and if you want to make it vegan you can skip the anchovies and use a savory vegetable stock instead of water, or just leave them out altogether. I guarantee it will still be good.

I eat these steamed peppers all the time so I’ve been very happy to see that so many people have enjoyed them over the years. Check out the new, more accurate measurements below, with HD video above! It can last up to 1 week in the fridge so it will be a good side dish to eat with little preparation. Just take it out and serve with rice and maybe a few more side dishes!

Ingredients

Directions

Steam the peppers:

  1. Wash the peppers in cold water a couple of times. Drain and put them into a bowl. If the peppers are too long, tear them into halves.
  2. Mix them with the flour with both hands.kkwari-gochu
  3. Bring 2 cups of water in a steamer to a boil. Add the peppers and the leftover flour.  Steam for 7 minutes over medium high heat.
  4. Open, remove from the heat.steamed shishito pepperskkwari-gochujjim

Make seasoning sauce and cook:

  1. Combine the soy sauce, water, and hot pepper flakes in a small bowl. Mix it well with a spoon.
  2. Heat a thick skillet over medium high heat. Add the vegetable oil, garlic, anchovies, and stir them with a wooden spoon for 1 to 2 minutes, until the garlic is fragrant and the anchovies turn crunchy.
  3. Stir in onion and the sauce. Cover and turn down the heat to low and simmer for 2 to 3 minutes so that the broth turns savory.steamed shishito peppers
  4. Add the steamed peppers and turn up the heat to medium high. Mix altogether with the wooden spoon for about 2 minutes until most of the broth is evaporated and the peppers are evenly coated with the sauce.
  5. Remove from the heat. Stir in the sesame oil and sprinkle with the sesame seeds.
  6. Transfer to a plate and serve. Serve as a side dish for rice. The leftover can be kept in the fridge up to 1 week.kkwari gochujjim

Posted on Wednesday, July 20th, 2011 at 3:35 pm. Last updated on August 10, 2021.
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41 Comments:

  1. allalongthetower New Jersey joined 11/21 & has 1 comment
    Posted November 11th, 2021 at 6:06 pm | or create a profile.

    Maangchi, Could I switch out the anchovies for anchovies in oil?

  2. freldici France joined 6/20 & has 33 comments
    Posted July 15th, 2021 at 6:45 pm | or create a profile.

    bonjour Maangchi ! fait ici en France : pas de shishito chez nous donc poivrons cornes doux rouges et verts et pas d’anchois séchées donc en boite : mais super sympa , la farine ajoute un truc agréable

  3. ChristinaC California joined 2/17 & has 6 comments
    Posted June 9th, 2020 at 1:19 pm | or create a profile.

    I know this is an old recipe but it’s one of my favorites! And I just discovered an amazing shortcut! I toss the washed peppers in flour on a baking sheet and then mix the rest of the ingredients and pour it on top. Then I broil it in the oven for about 3 min, turn over/toss and broil 3 min more. it seems to cook more evenly than with a pan. Also, less dishes to wash.


    See full size image

  4. sondi joined 6/15 & has 1 comment
    Posted August 18th, 2017 at 6:26 pm | or create a profile.

    I just made this from the shishito peppers I grew in my garden! It was soooo yummy and tangy and spicy and salty with a little sweetness from the honey and the fragrant sesame oil. We it ate with lettuce salad, kimchi, doenjang jigae, and rice. Delicious!

  5. kmey0719 joined 11/15 & has 2 comments
    Posted November 6th, 2015 at 6:18 pm | or create a profile.

    Is it okay to not use flour? What would be the difference between using the flour and not using the flour?

  6. Ermin Fei Indonesia joined 2/15 & has 32 comments
    Posted April 6th, 2015 at 11:37 am | or create a profile.

    Hello Maangchi.. If i can’t find shishito peppers, can i use regular green peppers instead? Thanks Maangchi ^^

  7. shaper_ras Hong Kong joined 1/15 & has 1 comment
    Posted January 6th, 2015 at 6:13 pm | or create a profile.

    Hi Maangchi , I love this recipe .
    I wonder if all side dishes could be stored for a month?

  8. hellokitty08 joined 5/10 & has 35 comments
    Posted February 24th, 2014 at 8:20 pm | or create a profile.

    Do I store this in the refrigerator or at room temperature?

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