Maangchi — Stir-Fried Shishito Peppers
Official original cooking video for this exact dish.
Official cooking video · Maangchi · YOUTUBEMild Kkwarigochu Bokkeum: Korean Shishito Pepper Stir-Fry (3 Sides)
A mild Korean banchan made by lightly coating shishito peppers with rice flour, then stir-frying with onion, garlic and soy sauce.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Wash and stem peppers, shake off excess water, halve any very long peppers and coat lightly with 1 tbsp rice flour.
- 02
Heat 2 tbsp oil over medium-high heat; sear peppers for about 2 minutes until lightly browned underneath.
- 03
Turn peppers and cook about 2 more minutes. Add onion and garlic and stir until the onion starts to soften.
- 04
Reduce heat to medium, add 2 tbsp soy sauce and toss for about 1 minute until vegetables are coated and peppers are tender.
- 05
Turn off the heat, toss with 2 tsp sesame oil and 1/2 tsp sesame seeds, and serve.
Helpful source links
Before you cook
Soy sauce may contain soy and wheat; check sesame allergens. Use mild shishitos rather than hot chilies, and refrigerate cooked leftovers within 2 hours.
Allergens: soy, sesame, possible wheat in soy sauce
Image & source credits
These illustrations stand in for food photos.
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