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Korean Steamed Shishito Peppers

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Maangchi
Learn how to make this popular korean side that you can make and eat for 2-3 days along with rice and other sides.

Cooking Recipe

Ingredients:
Kkwarigochu (shishito peppers), flour, garlic, sesame oil, sesame seeds, green onions, dried anchovies, soy sauce, honey, and hot pepper flakes.

Directions:
Prepare 300 grams (about 10 ounce : 0.7 pound) of kkwarigochu and remove the stems from each pepper.
Wash the peppers and strain them.

Place the strained peppers in a large bowl and add 3 tbs flour (use 1 tbs flour for every 100 grams of kkwarigochu). Mix it up with your hands until the peppers are coated in flour.

Put 1 cup of water in a steamer pot and boil it over high heat.
After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat.
*tip: Don't overcook them, otherwise they'll turn out mushy

Turn off the heat, take off the lid, and set aside.

Put a pan on the stove over medium heat.

Add 1 ts sesame oil and 2 cloves of minced garlic to the heated pan. Stir for a few seconds with a wooden spoon.

Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds.

Add ΒΌ cup water, 3 tbs soy sauce, and 1 ts honey (or sugar) and stir.
Lower the heat and simmer the sauce for 1-2 minutes.
Add 3 ts hot pepper flakes and mix it up with a wooden spoon.
*tip: The amount of hot pepper flakes you use depends on your taste.
Use 1 to 3 ts to make it spicy, or none at all for a non-spicy version
Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute.
Turn off the heat and add 2 chopped green onions and 1 ts sesame oil. Mix it together.
Transfer some to a plate and sprinkle roasted sesame seeds on top before serving.

Serve with rice. The leftover can be stored in the fridge up to 2-3 days.

Korean Steamed Shishito Peppers
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