Korean Seasoned Shishito Pepper Banchan

Quick answer

Total time: 11 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Kkwarigochu-muchim is a Korean banchan made by briefly blanching shishito peppers and dressing them in a doenjang-based seasoning.

It is a distinct dish from kkwarigochu-jjim, the braised version of the same pepper, even though the ingredients overlap significantly. The braised version simmers the peppers until they soften and absorb the sauce, while muchim relies on a very short blanch, no longer than forty seconds, to preserve the pepper's snap. Shocking the peppers in cold water the moment they come out of the boiling water locks in the vivid green color, and squeezing out excess moisture prevents the doenjang dressing from thinning into something flat and watery. The irregular wrinkled surface of shishito peppers acts as a natural trap for the doenjang, soy sauce, and sesame oil dressing, which means a modest amount of seasoning spreads evenly across every piece. Tossing rather than kneading keeps the skins intact and the texture consistent. Tearing one end slightly before dressing allows the seasoning to reach the hollow interior. Among regular eaters, part of the appeal is the mild unpredictability: most shishito peppers are gentle, but one in every handful delivers unexpected heat. Because the dish releases very little liquid after seasoning, it travels well in packed lunches and is a regular fixture on summer dinner tables in Korean households.

Ingredients

servings

IngredientAmountUnit

shishito peppers200 gg

doenjang1 tbsptbsp

gochugaru1 tsptsp

minced garlic½ tsptsp

soup soy sauce1 tsptsp

sesame oil1 tsptsp

sesame seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Rinse 200 g of shishito peppers under cold running water, scrubbing gently to remove any dirt from the ridged surface, then pinch off each stem close to the shoulder so the peppers are roughly even in length.
2

Heat

Bring a large pot of water to a rolling boil, drop in the peppers, and blanch for exactly forty seconds by timer.

Lift out immediately and plunge into cold water to stop the cooking and keep the bright green color.
3

Step

Drain in a colander, then squeeze the peppers firmly by hand to remove excess moisture, as leftover water will thin the doenjang dressing. Halve lengthwise any pepper longer than about six centimeters.
4

Season

In a small bowl, combine one tablespoon of doenjang, one teaspoon each of gochugaru, soup soy sauce, and sesame oil, plus half a teaspoon of minced garlic. Stir until the doenjang dissolves with no lumps remaining.
5

Season

Add the drained peppers to the seasoning bowl and fold them in with a light turning motion using a spoon or your hand.

Avoid squeezing or kneading, as pressing too hard will burst the skins and lose the crisp texture.
6

Finish

Lightly crush one teaspoon of sesame seeds between your fingers to release their aroma and scatter evenly over the peppers.

Serve within thirty minutes to keep the crisp texture at its best.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Briefly blanched shishito peppers retain a crisp bite in this doenjang-based dressing.
Finish cue: Lightly crush one teaspoon of sesame seeds between your fingers to release their aroma and scatter evenly over the peppers.
Avoid this: Avoid squeezing or kneading, as pressing too hard will burst the skins and lose the crisp texture.