Monday, October 31, 2016

Korean-Style Blistered Shishito Peppers (Kkwarigochu Muchim)

Shishitos are fast becoming one of my favorite peppers, especially since Trader Joe's and our local Albertson's in Wildomar now regularly carry them. They're not a substitute for bell peppers or jalapeños, but are great as bite-sized appetizers either grilled, sauteed or fried with tempura batter. Shishitos are generally mild to moderately spicy, but the occasional errant pepper may deliver an extra punch on the heat scale. I adapted this deliciously simple recipe from Deuki Hong and Matt Rodbard's cookbook Koreatown: A Cookbook.

10 oz. Shishito peppers, stems removed
2 cloves garlic, minced

1 tbsp. vegetable oil

1 tbsp. sesame oil
1 tbsp. soy sauce
1 tbsp. gochugaru (coarse ground Korean pepper)
2 cloves garlic, minced
2 tbsp. honey
1 tbsp. mirin

1/4 cup water

1 tsp. toasted white sesame seeds

1. Combine sauce ingredients together in a bowl or measuring cup; set aside.

2. Heat 1 tbsp. vegetable oil over high heat in a saute pan. Add the peppers and sear until blistered. Add 2 cloves of minced garlic and saute 10-20 seconds until fragrant.

3. Stir in sauce and cook about 30 seconds. Turn of heat and add 1/4 cup water.

4. Plate the peppers, drizzle with some extra honey on top and garnish with sesame seeds. Ok to cool to room temperature before serving.

Cut off the stems from each of the peppers.

Honey, sesame oil, mirin, soy sauce, and gochugaru (Korean hot pepper powder). 

Saute the peppers until blistered; add 2 cloves of minced garlic and cook 10-20 seconds until fragrant.

Stir and sauce and cook 30 seconds. Turn off heat and add 1/4 cup of water.

Plate and garnish with sesame seeds.

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