Korean Seasoned Shishito Pepper Banchan
Kkwarigochu-muchim is a Korean banchan made by briefly blanching shishito peppers and dressing them in doenjang-based seasoning - distinct from the braised version (jjim) that simmers the peppers until soft. The key is keeping blanching under forty seconds so the peppers retain their snap. Those characteristic wrinkles on the pepper skin trap the doenjang-soy-sesame dressing, delivering concentrated flavor even with minimal sauce. Shocking the peppers in cold water after blanching locks in their vivid green color. Tearing one end slightly allows the seasoning to seep inside. Among Korean diners, part of the appeal is the occasional surprise - most shishito peppers are mild, but one in every handful packs unexpected heat. This banchan releases very little liquid, making it a practical choice for packed lunches.
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Instructions
- 1
Wash shishito peppers and trim stems.
- 2
Blanch for 40 seconds and cool in cold water.
- 3
Drain and halve larger peppers.
- 4
Mix doenjang, gochugaru, garlic, soy sauce, and sesame oil.
- 5
Toss peppers gently to coat with seasoning.
- 6
Sprinkle sesame seeds and serve.
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