Updated: Mar 6
Shishito peppers are one of my favourite finger foods. Mild in spice with lots of flavours, these Japanese peppers are slowly becoming more common in restaurants and on my table. 1 in about 10 peppers is super hot, so eating this dish is like playing roulette.
We generally see these peppers sauteed and sprinkled with salt, but increasingly, and thank you, creative chefs. they have evolved to incorporate additional flavours and seasonings.
I like making these peppers as part of banchan for a Korean meal. More on banchan in this link for Almost-instant cucumber kimchi. These blistered peppers are absolutely delicious in this slightly sweet, salty and spicy sauce. These are just too darned and addictive.
I have been cooking from this cookbook as much as I can. It is providing me with an opportunity to learn more about the depth of Korean cuisine.
For more recipes from this cookbook click here.
1 teaspoon sesame oil
1 tablespoon Gochugaru chilli powder, available on Amazon.
1 tablespoon soy sauce
2 tablespoons honey
4 garlic cloves, minced
1 tablespoon oil
1/2 lb shishito peppers
1 tablespoon sesame seeds, white or black, toasted lightly on a warm pan
Sea salt to taste
1 anchovy in oil, minced fine (optional)
On a frying pan add the oil and heat till hot. Add the shishito peppers and stir well sauteing on high heat till the peppers are charred and cooked.
Add the anchovy, if using, and toss for 20 seconds. Add the rest of the ingredients and toss well allowing the sauce to bubble for 30 seconds. Turn off the heat and allow it to cool. If the sauce is too dry add a touch of water to form a thick sauce.
Serve at room temperature. These peppers get better with time, but they never last longer than a meal at my house.