Maangchi: Steamed Shishito Peppers
Official matching demonstration of flour coating, steaming, and seasoning; quantities are reduced here.
Official cooking video · Maangchi · YOUTUBESteamed Flour-Coated Shishito Peppers (Kkwarigochu-jjim, 3 Sides)
Unlike a simple stir-fry, kkwarigochu-jjim uses a light flour coating that is steamed before tossing in an anchovy-soy seasoning. This is a small-batch adaptation of Maangchi's recipe.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Remove pepper stems, wash well, and shake off excess water while leaving the skins slightly damp. Halve especially large peppers.
- 02
Toss 230 g peppers with 2 tbsp flour. Once the steamer is boiling, steam for about 7 minutes until the flour coating looks translucent.
- 03
Combine 2 tbsp soy sauce, 60 mL water and optional chili flakes. Remove the anchovy heads, guts and large bones; slice the onion.
- 04
Heat 1/2 tbsp oil with garlic and anchovies until fragrant. Add onion and the sauce, and gently simmer for 2–3 minutes.
- 05
Add steamed peppers and toss over medium heat for roughly 2 minutes until most liquid is absorbed. Turn off the heat and finish with sesame oil and seeds.
Helpful source links
Before you cook
Check wheat, soy, anchovy/fish and sesame allergies. Remove large anchovy bones and check for smaller ones when serving children. Refrigerate leftovers at 4°C or below within two hours; preferably eat within 3–4 days. Individual peppers vary in heat.
Allergens: 밀(밀가루) / wheat / 小麦, 대두(간장) / soy / 大豆, 생선(멸치) / fish (anchovy) / 魚（煮干し）, 참깨 / sesame / ごま
Image & source credits
These illustrations stand in for food photos.
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