Korean Grilled Shishito with Doenjang
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Kkwarigochu-doenjang-gui is a Korean grilled shishito pepper dish where the peppers are first dry-blistered in a hot pan until their skins wrinkle and char, then quickly tossed with a sauce of doenjang, gochujang, oligosaccharide syrup, and minced garlic.
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Blistering the peppers without oil first drives off moisture, removes the raw grassy taste, and concentrates their natural sweetness before any sauce is introduced. Pricking each pepper with a fork before cooking lets the seasoning penetrate the interior and prevents them from ballooning and bursting from steam. The sauce goes in only for the final two minutes so the fermented soybean paste keeps its full aroma, and a drizzle of sesame oil with toasted seeds at the end adds a roasted nuttiness.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim only the untidy ends from 200 g shishito peppers, without cutting deeply into the stems.
Rinse them, dry thoroughly so the pan stays dry, then prick each pepper once or twice with a fork.
- 2Season
In a small bowl, combine 1.5 tablespoons doenjang, 0.5 tablespoon gochujang, 1 tablespoon oligosaccharide syrup, and 0.5 tablespoon minced garlic. Mash and stir until no thick lumps remain, so the sauce coats quickly later.
- 3Control
Heat a dry pan over medium-high heat for about 1 minute, then add the peppers with no oil.
Roll them often for about 3 minutes, until the skins wrinkle and small brown spots appear.
- 4Control
Lower the heat to medium and add all the prepared sauce at once.
Toss quickly for only 2 minutes, coating the pepper surfaces; if the paste begins to scorch, reduce the heat further immediately.
- 5Season
When the sauce clings thinly to the pan bottom and the doenjang aroma rises, turn off the heat right away.
Drizzle in 1 teaspoon sesame oil and use the residual heat to give the peppers a glossy coating.
- 6Finish
Transfer the peppers to a plate and sprinkle evenly with 1 teaspoon sesame seeds.
Serve while the peppers still hold their shape and are not mushy; as they cool, the seasoning becomes thicker and more concentrated.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dry-blistered shishito peppers tossed in savory doenjang sauce concentrate natural sweetness.
- Finish cue
- Drizzle in 1 teaspoon sesame oil and use the residual heat to give the peppers a glossy coating.
- Avoid this
- Serve while the peppers still hold their shape and are not mushy; as they cool, the seasoning becomes thicker and more concentrated.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
18min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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