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.

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

Ingredients

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

Directions

  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!


gimjabanmuchim

Seasoned seaweed : Doljabanmuchim (or gimjabanmuchim)

ojingeochae muchim

Seasoned dried shredded squid: Ojingeochaemuchim

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37 Comments:

  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 11,274 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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