Microwave Kkwari Gochu Jjim (Steamed Shishito Peppers)
A side dish of flour-coated shishito peppers steamed in the microwave and tossed in a savory soybean paste 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 →
This shishito pepper dish is heated in the microwave for about 3 minutes instead of a steamer to keep its crisp texture. Tossed in a savory soybean paste seasoning, it gives off a fragrant flavor and makes a great side dish for rice.
- Servings
- about 3–4 servingsOriginal: 2 plates
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)35 peppers, 200 g
- Flour2 tbsp
Doenjang seasoning
- Commercial doenjang (Korean soybean paste)1 1/2 tbsp
- Minced green onion2 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot) (or green plum syrup (maesil-cheong), oligosaccharide syrup (oligodang))1 tbsp
- Water2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- If using homemade doenjang, reduce the amount compared to commercial doenjang so it does not turn out too salty.
Steps
Prepare the ingredients
Soak briefly in water mixed with 2-3 tbsp of vinegar, then rinse once under running water.
Cut into bite-size pieces.
Coat with flour
Place the shishito peppers and 2 tbsp of flour into a plastic bag, then shake so the flour coating adheres evenly.
The flour sticks well when there is moisture on the surface of the peppers, so just roughly drain the water after washing and coat with flour right away.
Steam in the microwave
Spread onto a wide plate, cover with plastic wrap, microwave for about 3 minutes, and let the heat cool down.
I did not microwave them long to preserve the texture, but you can increase the time to your desired texture.
Make the seasoning
Add all the doenjang seasoning ingredients into a bowl and mix.
I used commercial doenjang; if using homemade doenjang, reduce the amount compared to what I added so it won't be too salty.
Toss together
Once the shishito peppers have cooled completely, toss evenly with the seasoning.
It felt too stiff because of the flour, so I added 2 tbsp of water and tossed until moist.
Taste and adjust to your liking by adding salt or corn syrup.
Done
Because they were briefly microwaved, the chewy bite is great.
The subtle, savory doenjang seasoning goes wonderfully with steamed shishito peppers.
It is so warm all of a sudden, it feels like summer.
Enjoy a delicious meal with an appetizing side dish for rice.
Ppunwife's tips
- The flour coating sticks well when there is moisture on the surface of the peppers, so it is best to roughly drain them after washing and coat them right away.
- When cooking with homemade doenjang, reduce the amount since it is saltier than commercial doenjang.
- Toss with the seasoning only after the shishito peppers have cooled completely.
FAQ
What should I do if the flour does not stick well to the shishito peppers?
A bit of moisture needs to remain on the surface of the peppers for the flour coating to adhere evenly. Do not dry them completely after washing; just shake off excess water, place them in a plastic bag, and shake.
Can I use homemade doenjang instead of commercial doenjang?
You can use homemade doenjang, but because it tends to be saltier than commercial doenjang, it is best to reduce the amount.
How do I adjust the mixture if it is too stiff when tossing with the seasoning?
If the seasoning feels stiff due to the flour coating, add a small amount of water to adjust the consistency so it tosses moistly.
Can I use another sweetener instead of corn syrup?
You can substitute green plum syrup (maesil-cheong) or oligosaccharide syrup (oligodang) in an equal amount in place of corn syrup.
