Korean Steamed Shishito Peppers

Method5 steps · about 15 min

1. 1

   Step 1: Place a steamer over the water in a large pot and heat over med-high heat. Meanwhile rinse the chilies with water. While wet, poke each chili once with a fork.

   Uses 7 oz (200 g) shishito peppers

2. 2

   Step 2: In a plastic bag, combine the wet chilies and flour. Shake the bag to coat the chilies with the flour. Take the chilies out of bag shaking off the excess flour, place them in a hot steamer and steam for 3-4 minutes or until the coating seems translucent and not showing the raw flour on the surface.

   Steam shishito peppers · 4 minUses 7 oz (200 g) shishito peppers · 3 tbsp rice flour ( or wheat flour)

3. 3

   Step 3: Meanwhile, combine the rest of the ingredients in a small bowl, and mix well to make seasoning paste.

   Uses 1 tbsp soy sauce · 1/2 tbsp Korean soup soy sauce (gukganjang) · 1 tbsp Korean chili flakes (gochugaru) · 2 tsp sesame oil · 1/2 tsp sugar · 1 clove garlic (minced) · 1 green onion (finely chopped) · 2 tsp toasted sesame seeds

4. 4

   Step 4: Place the steamed chilies in a mixing bowl, add the seasoning paste. Toss well to coat the chilies evenly with the seasoning paste.

   Uses prepared steamed flour-coated shishito peppers · prepared soy-chilli seasoning

5. 5

   Step 5: Serve warm or at room temperature with rice. Refrigerate leftovers promptly and use within 3-4 days; freeze for longer storage.

   Uses seasoned steamed shishito peppers