Banchan are some of the most delicious elements of Korean cooking and dining and these blistered shishito peppers are a perfect example of why. They are a delicious, savory, and addictive Umami bomb. This recipe is adapted from the awesome and inspirational Koreatown cookbook by Deuki Hong and Matt Rodbard. It only takes about 20 minutes and here’s how to do it.
Shishito Peppers are small-sweet peppers (although you will find a spicy one every so often) with thin walls that are perfect for blistering in a hot pan. They are almost bite-sized which makes them fun to eat. For this recipe you could substitute Padron Peppers or any other small, sweet pepper you can get your hands on.
You definitely want to have a box of these dried anchovies in your pantry/freezer, especially if you want to add a quick little Umami punch to whatever you happen to be working on in the kitchen. They are great for making a versatile broth (we like it for steamed dumplings) while they also work really well as a sautéed item in dishes such as these blistered Shishito peppers.
A Quick, Light, Delicious Sauce
Garlic, soy sauce, gochugaru (Korean red pepper flakes), mirin, honey – all of these ingredients are bound to lead to deliciousness. All you have to do for this recipe is whisk them together and add them to the blistered peppers right at the end, reduce a little and you have a beautiful glaze.
A Hot Pan To Blister The Peppers
A cast iron pan is ideal but any saute pan will do. Heat the oil over medium-high heat and add the peppers until just before it smokes. Leave them alone and let them get color and blister on one side before flipping. It takes about 5 minutes before they are perfectly blistered and tender.
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Gochugaru (Korean red pepper flakes)