Spicy, Tender Kkwari Gochu Jjim (Steamed Shishito Peppers)
A side dish made by steaming shishito peppers coated in Korean pancake mix and tossing them in a sweet-and-spicy soy sauce seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Shishito peppers are lightly coated in flour and steamed in a steamer until perfectly tender and fluffy. Tossing them in the regular soy sauce and gochugaru seasoning while they are still slightly warm ensures the flavors soak right in without slipping off.
- Servings
- about 2–3 servingsOriginal: 1 plate
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)about 20, 100 g
- Korean pancake mix (buchim-garu) (or flour)2 tbsp
Seasoning
- Minced green onion1 tbsp
- Red chili pepper1 tbsp (minced)
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Minced garlic1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp
- Water1 tbsp
- Toasted sesame oil1/2 tbsp
- Toasted sesame seeds1/2 tbsp
- You can omit the red chili pepper.
Steps
Remove the stems from the shishito peppers and wash them under running water.
I prepared a little bit of large green onion and red chili pepper to make a tablespoon of each. You can omit the red chili pepper.
For coating the shishito peppers, about 2 tbsp of Korean pancake mix or all-purpose flour is enough.
Prepare the ingredients and make the sauce
Poke holes in the shishito peppers using a fork or toothpick. If they are very large, cut them in half before using.
Finely mince the large green onion and red chili pepper.
In a bowl, combine 1 tbsp gochugaru, 2 tbsp regular soy sauce, 1/2 tbsp minced garlic, 1 tbsp corn syrup, 1 tsp sugar, and 1 tbsp water, then add the minced large green onion and minced red chili pepper. Mix well so all the seasonings blend together.
Coat with flour
Place the peppers and the flour mix into a plastic bag, tie it closed, and shake well so the flour coats them evenly.
If the surface of the peppers is too dry, the flour will not stick well, so keep them slightly moist.
Steam the shishito peppers
Place the shishito peppers in a rolling-boiling steamer, cover with the lid, and steam for about 5 minutes.
If the peppers are overcooked, they become mushy and the texture is not very good.
Check their doneness starting at 4 minutes, and adjust the time if your peppers are especially thin or thick.
Toss with seasoning
Transfer the steamed peppers to a mixing bowl and let the harsh heat cool down. While they still have a comfortable warmth, add the sauce along with 1/2 tbsp toasted sesame seeds and 1/2 tbsp toasted sesame oil, then toss gently.
If you toss them while too hot, the peppers will wilt and lose their nice shape, and if they cool down completely, the seasoning will not absorb well.
Ppunwife's tips
- If the surface of the peppers is too dry, the flour will not stick well, so keep them slightly moist.
- If the peppers are overcooked, they become mushy and the texture is not very good. Check their doneness starting at 4 minutes, and adjust the time if your peppers are especially thin or thick.
- If you toss them while too hot, the peppers will wilt and lose their nice shape, and if they cool down completely, the seasoning will not absorb well.
FAQ
Can I use a different flour instead of Korean pancake mix?
Yes, you can substitute an equal amount of about 2 tbsp of all-purpose flour instead of Korean pancake mix.
What should I do if the flour coating does not stick well to the shishito peppers?
If the peppers are too dry on the outside, the flour will not cling well. Keep them slightly moist before placing them in a plastic bag and shaking, and the coating will stick evenly.
Should I let the peppers cool before tossing them in the seasoning?
Let the steam dissipate so you toss them while they still hold a comfortable warmth. Tossing them while scalding hot will make them wilt, but tossing them after they cool completely prevents the seasoning from soaking in well.
Is there a trick to steaming shishito peppers so they do not turn mushy?
Steam them in a rolling-boiling steamer for around 5 minutes, but check on their doneness starting at 4 minutes and adjust the steaming time to match the thickness of your peppers.
