Clean Kkwari Gochu Bokkeum (Stir-Fried Shishito Peppers)
A clean, simple stir-fried side dish seasoned minimally with salt and soy sauce to let the natural flavor of shishito peppers shine through.
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 clean-tasting stir-fried shishito pepper dish is made without complex seasonings or sweetness, focusing on salt and soy sauce. Sautéing with salt in oil first infuses seasoning deeply, followed by tuna extract sauce and soy sauce to add savory umami. With the peppers' naturally pungent aroma and tender-crisp texture intact, it makes a light and effortless everyday side dish.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shishito peppers (kkwari-gochu)200 g
Seasoning
- Salt1/2 tsp
- Soy sauce1 tbsp
- Tuna extract sauce (chamchi-aek)1 tbsp
- Perilla oil (or toasted sesame oil)1 tbsp
- Toasted sesame seeds1 tbsp (ground)
- Leave small peppers whole, and cut longer peppers in half.
- The original recipe calls for 2 tbsp of soy sauce and a pinch of MSG, but you can split it half-and-half between soy sauce and tuna extract sauce to boost umami.
Steps
Prepare the ingredients
I removed the stems from the shishito peppers and washed them clean.
Cut the ingredients
If they are small, leave them whole; mine were long, so I cut them in half.
Stir-fry with salt
Heat oil in a preheated pan, add the shishito peppers along with 1/2 tsp of salt, and stir-fry until the stiff peppers slightly wilt.
Lightly pre-seasoning with salt before adding the main seasonings allows the flavor to penetrate deeply into the peppers, making them much more delicious.
Add soy sauce and braise
Add 1 tbsp of regular soy sauce and 1 tbsp of tuna extract sauce to finish seasoning.
Stir-fry carefully without burning so the seasoning coats the peppers well.
The original recipe calls for seasoning with 2 tbsp of soy sauce and a pinch of MSG, but I used half soy sauce and half tuna extract sauce to add extra umami.
Once they are tender-crisp and nicely cooked, turn off the heat and finish with 1 tbsp of perilla oil or toasted sesame oil and some ground toasted sesame seeds.
Complete the dish
It is so simple, yet genuinely delicious.
Even without any garlic or sweet seasonings added.
It is a clean side dish where you can enjoy the pure, natural flavor of shishito peppers.
Because it is as light as seasoned greens, I snipped it with scissors and enjoyed it in bibimbap, too.
I can see why Rabbit Lady's family ate this endlessly after buying a whole box.
Ppunwife's tips
- Lightly pre-seasoning with salt before adding the main seasonings allows the flavor to penetrate deeply into the peppers, making them much more delicious.
FAQ
Why do you add salt before the main seasonings?
Seasoning first with salt while stir-frying in oil allows the flavor to penetrate deep inside the peppers, improving the taste considerably.
Can I use another seasoning instead of tuna extract sauce?
You can substitute it by seasoning solely with soy sauce and adding a slight pinch of MSG.
Are there other ways to enjoy this dish?
Since the seasoning is clean and light, you can snip the peppers finely with kitchen shears and use them as a topping for bibimbap.
Can I add garlic or sugar? AI-generated
Yes, you can certainly add minced garlic or a little sweetener to suit your personal preference.
