These Korean-Style Blistered Shishito Peppers are a classic “Banchan” item and are highly addictive. All you have to do is collect the right ingredients and they are super easy to make.
In a small bowl, combine the sesame oil, gochugaru, soy sauce, mirin, honey, and the garlic to make the sauce.
to blister the peppers and finish the dish
Place a large cast iron pan (or other large skillet) over high heat and add the vegetable oil. When the oil is lightly smoking, swirl the oil gently and add the peppers and let them sear until blistered and slightly charred, turning each a few times. This should take about 5 minutes. Add the anchovies and the sauce and cook for about 30 seconds. Turn of the heat and add the water. Stir as the sauce bubbles and slightly reduces. Garnish with sesame seeds. Let cool and serve at room temperature. This will keep in your refrigerator for up to a week.