Korean Steamed Shishito Pepper Banchan
Quick answer
Kkwarigochu-jjim is a banchan made by coating shishito peppers with a thin dusting of flour and steaming them before tossing them in a seasoning sauce, which means no oil...
What makes this special
- Shishito peppers are dusted with flour and steamed to create a light, oil-free texture.
- Wrinkled skin of padron-type peppers grips flour coating so it holds during steaming
- Steaming instead of frying makes this one of the least oily pepper sides
Key ingredients
Core cooking flow
- 1 Trim the stems from 250 g shishito peppers with scissors and rinse them under cold running water.
- 2 Put the dry peppers in a sieve and scatter 2 tablespoons flour evenly over the top.
- 3 Bring water in the steamer to a strong boil over high heat until plenty of steam rises.
Kkwarigochu-jjim is a banchan made by coating shishito peppers with a thin dusting of flour and steaming them before tossing them in a seasoning sauce, which means no oil is used in the cooking process and the result is lighter than stir-fried or pan-fried versions. The wrinkled, bumpy surface of shishito peppers catches flour naturally. The right technique is to place the peppers in a sieve, scatter the flour over them, and shake gently to distribute an even, minimal coating. Too much flour causes the peppers to stick together into a clump during steaming. Five to six minutes of steaming wilts the peppers completely and turns the flour coat from white to translucent, while the moisture released from inside the peppers keeps the flesh tender and juicy. A quick toss in a sauce of soy sauce, gochugaru, minced garlic, and sesame oil lays a savory, mildly spicy layer over the pepper's own gentle sweetness. Because no cooking oil is involved, the calorie count is significantly lower than pan-fried shishito banchan, and steaming retains more of the pepper's vitamin C than high-heat stir-frying. Placed alongside richer, oil-based side dishes, kkwarigochu-jjim provides a clean, refreshing contrast on the table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Trim the stems from 250 g shishito peppers with scissors and rinse them under cold running water.
Pat the wrinkled surfaces very dry with kitchen paper so the flour sticks lightly instead of forming wet patches.
- 2Step
Put the dry peppers in a sieve and scatter 2 tablespoons flour evenly over the top.
Shake gently, turning the peppers as needed, until only a thin white film clings to the surface.
- 3Control
Bring water in the steamer to a strong boil over high heat until plenty of steam rises.
Spread the coated peppers in the basket without pressing them down, even if they overlap slightly, to prevent clumping.
- 4Control
Cover and steam over medium-high heat for 5 to 6 minutes.
Remove the peppers as soon as they wilt and the flour coating changes from white to translucent, before the skins collapse too much.
- 5Season
While the peppers steam, mix 1.5 tablespoons soy sauce, 1 teaspoon gochugaru, half a teaspoon minced garlic, and 1 teaspoon sesame oil in a bowl. Let it stand briefly so the chile flakes hydrate in the soy sauce.
- 6Finish
Add the warm steamed peppers to the seasoning bowl and fold gently with chopsticks or a spatula.
Stop once the peppers are coated, before the soft flesh tears, then finish with 1 teaspoon sesame seeds and serve.
After the steps
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