Korean Steamed Shishito Pepper Banchan
Kkwarigochu-jjim steams flour-dusted shishito peppers rather than frying them, yielding an oil-free banchan with a moist, tender bite. The wrinkled surface of shishito peppers catches flour naturally, and that thin coating traps steam during cooking to keep the flesh juicy - but too much flour causes the peppers to clump into a sticky mass, so the trick is to toss them in a sieve with a light dusting. Five to six minutes of steaming wilts the peppers and turns the flour coat translucent. A quick toss in soy sauce, gochugaru, garlic, and sesame oil layers savory-spicy seasoning over the pepper's own mild sweetness. Because no oil is used, the calorie count stays low, and the steaming method preserves more of the pepper's vitamin C compared to stir-frying. This is a go-to for anyone looking for a lighter approach to shishito pepper banchan.
Adjust Servings
Instructions
- 1
Trim stems, wash peppers, and pat dry.
- 2
Coat peppers lightly with flour.
- 3
Steam for 5-6 minutes.
- 4
Mix soy sauce, gochugaru, garlic, and sesame oil.
- 5
Toss steamed peppers in seasoning and finish with sesame seeds.
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