Korean Steamed Shishito Pepper Banchan

Name: Korean Steamed Shishito Pepper Banchan
Prep time: 12 min
Cook time: 7 min
Total time: 19 min
Yield: 4 servings
Cuisine: Korean
Ingredients: shishito peppers 250 g; flour 2 tbsp; soy sauce 1.5 tbsp; gochugaru 1 tsp; minced garlic 0.5 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Leave 250 g rinsed shishito peppers slightly damp so that 2 tbsp flour sticks in a thin coat, and shake off loose clumps in a sieve. Steam over medium-high heat for 5 to 6 minutes, taking them out as soon as they wilt and the flour coating turns from white to translucent. Fold the warm peppers gently into the soy sauce seasoning and stop before the soft flesh tears.

Quick answer

Total time: 19 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Instead of being stir-fried, shishito-style peppers are dusted with a thin layer of flour and steamed, which keeps their mild sweetness and soft bite.

During steaming the white coating turns translucent, forming a thin film that the dressing of soy sauce, gochugaru, garlic and sesame oil clings to.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Trim and rinse 250 g shishito peppers.

Drain off dripping water but leave the surface slightly damp so the flour can adhere.
2

Scatter 2 tablespoons flour over the slightly damp peppers.

Shake gently in the sieve to coat them thinly and remove any loose clumps.
3

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.
4

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.
5

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.
6

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.