Tender Kkwari Gochu Jjim Muchim (Steamed Seasoned Shishito Peppers)
A special summer side dish of flour-coated, lightly steamed shishito peppers tossed in a savory seasoning sauce.
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 side dish features in-season shishito peppers lightly coated in flour, gently steamed, and tossed in a savory seasoning sauce. Because they are not steamed for long, they retain a tender-crisp texture, and their subtle aroma whets your appetite. Mixing a little water into the seasoning keeps it moist rather than stiff.
- Servings
- about 3–4 servings
- Cook time
- 4 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)200 g
- Flour (or korean pancake mix (buchim-garu))3 tbsp
Seasoning
- Minced green onion2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))2 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar1/2 tbsp
- Water2 tbsp
- Toasted sesame oil2 tbsp
- Toasted sesame seeds2 tbsp
- Shishito peppers, which are in season from now through summer, have no harsh spiciness and are mild and tender.
Steps
Prepare the ingredients
I removed the stems from the shishito peppers and washed them.
Even though there look to be quite a lot, the peppers are small, so it is just 200g.
Prep the shishito peppers
Poke holes in the shishito peppers with a fork, and mix the seasoning in advance, leaving out only the minced green onion, toasted sesame oil, and toasted sesame seeds.
Coat with flour
For the flour coating to stick evenly, the shishito peppers need to have a little moisture left on them.
Put the peppers and flour into a plastic bag, tie the opening, and shake it to coat them easily.
Steam
Line a steamer with a cotton cloth, spread out the shishito peppers, and place it over a rolling boiling steamer pot.
Add only enough water so that it does not touch the peppers as it boils.
Cover with the lid and steam for 4 minutes.
If the peppers are large and have thick skins, 5 minutes is about right; if you want more texture, steam them for 30 seconds to 1 minute less.
The white flour coating turns translucent as it cooks and clings tightly to the shishito peppers.
Toss with seasoning
Remove them from the steamer pot, spread them out in a mixing bowl, and let the heat dissipate.
Add 2 tbsp minced green onion, the prepared seasoning sauce, 2 tbsp toasted sesame oil, and 2 tbsp toasted sesame seeds, then mix evenly.
If it is too bland, adjust with soy sauce or tuna extract sauce.
The flour coating can make it stiff, so tossing it with a little water in the seasoning keeps it moist.
Finish
The tender-crisp bite, the mild heat, and the subtle aroma of the shishito peppers are wonderful.
Among all shishito pepper dishes, this side dish is my favorite and the one I make most often, and it is always delicious.
Doesn't it make your mouth water just looking at the photo?
Spoon it over rice, and it will be an absolute rice thief.
Ppunwife's tips
- For the flour coating to stick evenly, the shishito peppers need to have a little moisture left on them.
- Put the peppers and flour into a plastic bag, tie the opening, and shake it to coat them easily.
- Add only enough water so that it does not touch the peppers as it boils.
- If the peppers are large and have thick skins, 5 minutes is about right; if you want more texture, steam them for 30 seconds to 1 minute less.
- The flour coating can make it stiff, so tossing it with a little water in the seasoning keeps it moist.
FAQ
Can I use Korean pancake mix instead of flour?
You can substitute Korean pancake mix (buchim-garu) for the flour coating.
How do I get the flour coating to stick well to the shishito peppers?
Leave a little moisture on the surface of the peppers, place them in a plastic bag with the flour, and shake it to coat them evenly.
How long should I steam the shishito peppers?
Cover and steam in a boiling steamer for about 4 minutes. If the peppers are large and thick, 5 minutes is suitable, and if you prefer a crisper texture, steam them for 30 seconds to 1 minute less.
Is there a way to prevent the dish from becoming stiff when tossing it in seasoning?
Because the flour coating can make the mixture thick and pasty, mixing a small amount of water into the seasoning sauce will give you a soft and moist result.
