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, toasted sesame oil, toasted 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 toasted 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 toasted 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. Preesi Philly, Pa joined 11/08 & has 10 comments

    Okay People I made a small change to this recipe so it can become a balanced meal.

    I took 20 dried anchovies and deheaded and gutted them, and simmered them in water till tender, removed the bones and then added the meat to the pan with the garlic, and then when it called for water I used the anchovy broth…

    Tender anchovies, spicy sweet peppers and rice…


  2. jeamychun sf joined 7/12 & has 1 comment

    Will try tonight!

  3. Orion joined 8/09 & has 16 comments

    is this recipe the same as this: ???

    the link above is my favorite side dish/kimchi.. is this how it is made & what it is called? — i requested this recipe a few years ago, when you first started your show. i don’t know what it is called, because the koreans in my area treat me like i’m a nincompoop (or so i feel like they are doing), because i’m white & they won’t tell me what the korean name of it is… much like the h-mart website… they don’t tell you what the proper name of it is, either… it’s just some “seasoned hot pepper” side dish.. *rolls eyes*

    also.. if this is the recipe as the link i posted, how can i make more sauce? it seemed kinda thin on the sauce & that’s the best part!!! lol i want that delicious salty, sweet, spicy, gooey sauce!!! it’s what makes the dish!

    also, is it better to use rice flour or all purpose flour? what is more traditionally used? i can buy all types of korean flour, as i have like 3 korean grocery stores in my area & a multitude of other asian stores– chinese, vietnamese, thai, japanese, indian, etc..

    i also noticed that the peppers are different than what is in the link, or what i am typically used to seeing & buying in the store. what kind of peppers are like the ones in the link? i know where to get shishito peppers.. in fact i grow them.. but they aren’t the same as the korean ones..

    i know it’s a lot of questions, but you must understand that i have been searching for a good recipe for that “side dish” “kimchi” “pickle” etc.. whatever it is.. since i was in korea in 2005 and 2006.. that’s 6 to 7 YEARS that i have been looking and NO ONE has had it!!!! it is incredibly frustrating!!!! and even if they did have it, i wouldn’t know, because i don’t even know the name of it, because NO ONE tells me what it is! i want to pull my hair out sometimes! lol it’s just so frustrating!

    that side dish is SO expensive for me to buy ($45 + tax per tub of it) & it requires like 3-6 months of fermentation to taste right! i basically have to pay $45 a month to have it on hand,, because i can eat a whole tub of it by myself in a month!

    please help me, maangchi! :)

    thanks for your time!

    • Orion joined 8/09 & has 16 comments

      forgot to ask… the “seasoned hot pepper” side dish that i buy has carrots, green onion, garlic and honey, as well as some sugar.. it’s salty, sweet, spicy & gooey.. the peppers are crispy & taste like they were soaked in a brine or something… it’s a hodge podge of total delectable deliciousness that makes my mouth water just thinking about it!! LOL

      • Maangchi New York City joined 8/08 & has 12,021 comments

        It’s gochu jangajji: 고추장아찌 (pickled green chili peppers). Pickled green chili peppers are seasoned with hot pepper flakes, sugar, rice syrup, garlic, sesame seeds..
        The recipe will be posted someday.

        • stonefly Olympia WA joined 11/11 & has 61 comments

          I would love to have this recipe. The Korean store near me, Arirang, sells it but it is pricey – $5 for about 1/2 – 1 cup. The peppers are hot, but are not jalapenos. They sell a Korean long pepper, but the cured peppers seem to be much hotter. They are addictive, so I can really appreciate Orion’s comments.

          Love to see this recipe!!!

          Maangchi #1!!


  4. DominiqueEchard North Carolina joined 5/09 & has 36 comments

    Wow, Maangchi! This is DElicious. I made a special trip all the way to HMart in Great Neck from Hauppauge to get these peppers. Plus Hmart is my favorite place to shop. When I got home I had to steam some frozen mandu to overcome my hunger before I could begin to cook. Now the peppers are done and I know what you mean about wanting to eat them all. Only used 1 tsp of hot pepper flakes so the taste is mild, crunchy, salty, a little sweet – perfect. Making doshirak for my boyfriend for tomorrow with some of these :D

    • Maangchi New York City joined 8/08 & has 12,021 comments

      Thank you for sharing your cooking experience with us! You made lots of efforts to make this dish! But I’m happy to hear that it turned out delicious! “Making doshirak for my boyfriend for tomorrow with some of these..” Cheers! : )

  5. peonygirl portland, oregon joined 8/09 & has 50 comments

    Do you think I could use these sauce ingredients to make that delicious garlic stem side dish? I have tasted it at H-Mart and it seems like it has soy sauce, sugar gochu chang, sesame oil etc. I don’t think it is true kim chi but it looks like it. Maybe I will steam the garlic stems first and then stir them with sauce.
    What do you think???
    Thanks Maangchi!

  6. keily123 puerto rico joined 10/11 & has 3 comments

    Maangchi I LOVE LOVE LOVE your recipes and videos I jump of joy every time i see a new video of yours……..I wanted to know how do you make that rice with peas? is it the same way as making steam rice and you add peas when it’s time to cook?

  7. Nephry Germany joined 1/11 & has 9 comments

    I really wanted to make this but couldn’t find the shishito peppers in my area so I just used the normal green mild peppers sometimes used for antipasti. It was a bit spicier but it was soooo good!
    I’m moving out at the moment and this will definitely be on my plate very often as it’s cheap, quickly made and so delicious!
    Thank you for sharing the recipe! :)

  8. dnomyer0810 thailand joined 6/11 & has 2 comments

    Made this shishito peppers today. Super delicious!

  9. Preesi Philly, Pa joined 11/08 & has 10 comments

    I can get Shishito Peppers at Assi Plaza, in North Wales, Pa

  10. cris3131 US joined 1/11 & has 7 comments

    Hi Maangchi, I just bought some shishito peppers over the weekend, but I probably won’t be using the whole bag right away, can I freeze the rest of the peppers?

    Also, is there a substitute for the dried anchovies, in case I cannot find them?

    Great video as usual, everything looks mouthwatering!

  11. kaykiss Singapore joined 11/10 & has 6 comments

    OMG! This looks so good! Just like my mum’s cooking. Can’t wait to try it but unfortunately Kwarigochu is not available in Singapore. You make it so easy to cook. I would love to try it myself one day. Thank you again for sharing your great recipe which is always my favourite one.:-)

  12. JamieF New Zealand joined 1/11 & has 120 comments

    Ooh this looks incredible delicious – I can’t wait to try it out! You have two of my other favorite side dishes in your doshirak :) I really like how you include the links at the end to the other recipes – excellent idea.

    • Maangchi New York City joined 8/08 & has 12,021 comments

      Thanks Jamie! Where are you going to upload your delicious kkwarigochujjim photo? : ) Yeah, I know you have been making the 2 side dishes often.

  13. vb38 joined 7/10 & has 36 comments

    I love these tiny chili peppers!

  14. chili joined 7/09 & has 1 comment


  15. Soma joined 7/10 & has 4 comments

    sound great! Love the new ‘look’ too.. very good :)

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