Steamed shishito peppers (kkwarigochu-jjim)
A traditional Korean side of flour-dusted peppers, steamed until tender and gently tossed with a garlic-soy dressing. Some peppers can be hot even when most are mild.
Ingredients
3 servings
Everyday kitchen measurements
For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Plain wheat flour is unavailable
- Use instead
- Fine non-glutinous rice flour
- Substitute quantity
- 2 level tablespoonsReference quantity: 16 g
If wheat flour is unavailable, use this rice flour instead, not glutinous rice flour. Coat thinly and steam until no dry patches remain; the coating will be slightly different.
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Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Essential
Needed for this version; use the listed amount at the stated step.
-
Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
-
Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the peppers under running drinking water, pull off the stems and discard them. Cut any pepper longer than 5 cm in half. Shake off excess water but leave the skin damp so the flour can stick. Peel and mince the garlic; finely slice the optional spring onion.
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Step 2
Put the damp peppers in a bowl, sprinkle over 2 level tablespoons flour and toss gently. Aim for a thin, patchy coating, not a thick batter. Separate any clumps so steam can reach every pepper.
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Step 3
Add 2 small paper cups water to the steamer base, or enough for its minimum level without touching the basket. Bring to a boil, arrange the peppers loosely above the water, cover and steam over medium heat for 6–8 minutes. The peppers should yield to a fork and the flour look moist, not dry white. If dry patches remain, sprinkle on 1 small teaspoon water and steam 1 minute more. Keep the base from boiling dry and open the lid away from your face.
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Step 4
While steaming, mix 2 small teaspoons soy sauce, 1 tablespoon water and the minced garlic; add the optional sesame oil, chili flakes, spring onion, sugar and seeds if using. Transfer the warm peppers to a bowl and fold in the dressing gently so the coating stays on. Rest 2 minutes, then serve; do not mash the peppers.
Finished dish
3 side-dish servings. Small paper cup 180 ml; level tablespoon 15 ml; small teaspoon 5 ml. Steamer water stays below the basket and is not part of the sauce. Contains wheat and soy, and sesame if used. Peppers vary in heat. Refrigerate within 2 hours at 4°C or below and eat within 3 days; reheat once until hot throughout.
Related recipes
Enjoy every bite
How to enjoy it
Keep the flour layer thin for a delicate coating. Start with a small bite because an occasional shishito pepper can be unexpectedly hot.
