Steamed shishito peppers

Kkwarigochu-jjim 꽈리고추찜

I’m happy to introduce you to another delicious Korean side dish called kkwarigochu-jjim. Kkwarigochu are known as shishito peppers. The light green and thin-walled green peppers are small and sweet and milder than most, so Korean cuisine uses the peppers whole.

When I make my kkwarigochujjim, it never lasts long even though I make a lot of it. I can’t help eating and eating it until it’s gone. I eat it as a snack! I love the texture of the side dish.


It’s popular for making doshirak (lunchboxes). I’ll also show you how to arrange a real Korean dosirak.


Kkwarigochu (shishito peppers), flour, garlic, sesame oil, sesame seeds, green onions, dried anchovies, soy sauce, honey, and hot pepper flakes.


  1. Prepare 300 grams (about 10 ounce : 0.7 pound) of kkwarigochu and remove the stems from each pepper.
  2. Wash the peppers and strain them.
  3. Place the strained peppers in a large bowl and add 3 tbs flour (use 1 tbs flour for every 100 grams of kkwarigochu). Mix it up with your hands until the peppers are coated in flour.
  4. Put 1 cup of water in a steamer pot and boil it over high heat.
  5. After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat.
    *tip: Don’t overcook them, otherwise they’ll turn out mushy
  6. Turn off the heat, take off the lid, and set aside.
  7. Put a pan on the stove over medium heat.
  8. Add 1 ts sesame oil and 2 cloves of minced garlic to the heated pan. Stir for a few seconds with a wooden spoon.
  9. Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds.
  10. Add ¼ cup water, 3 tbs soy sauce, and 1 ts honey (or sugar) and stir.
  11. Lower the heat and simmer the sauce for 1-2 minutes.
  12. Add 3 ts hot pepper flakes and mix it up with a wooden spoon.
    *tip: The amount of hot pepper flakes you use depends on your taste. Use 1 to 3 ts to make it spicy, or none at all for a non-spicy version
  13. Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute.
  14. Turn off the heat and add 2 chopped green onions and 1 ts sesame oil. Mix it together.
  15. Transfer some to a plate and sprinkle roasted sesame seeds on top before serving.

Serve with rice. The leftover can be stored in the fridge up to 2-3 days.


You wanna make the same dosirak as I did in the video? Here you go!


Seasoned seaweed : Doljabanmuchim (or gimjabanmuchim)

ojingeochae muchim

Seasoned dried shredded squid: Ojingeochaemuchim




  1. sondi joined 6/15 & has 1 comment

    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!

    • Maangchi New York City joined 8/08 & has 11,216 comments

      I envy your shishito pepper garden! : )
      Shishito peppers are milder than other peppers, so you can use them in many ways. I’m glad to hear that you like this recipe.

  2. kmey0719 joined 11/15 & has 1 comment

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

  3. Ermin Fei Indonesia joined 2/15 & has 25 comments

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

  4. shaper_ras Hong Kong joined 1/15 & has 1 comment

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

  5. hellokitty08 joined 5/10 & has 35 comments

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

More comments to read! Jump to page: 1 2

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