Today, I will share a delicious Summer side dish with Shishito peppers called GgwaRiGoChu. The steamed shishito peppers seasoned with a savory sauce are crunch, spicy, salty, and slightly sweet. This is one of the Korean side dishes that you can make ahead of time and serve for many meals. Try this simple and tasty side dish someday.
Yield: 2 Servings
Short Korean Lesson
- JangMi (장미) = Rose
- Ggot (꽃) = Flower
- 30 Shishito Peppers (6 oz)
- 2 Tbsp Flour
- 1 Tbsp Soy Sauce
- ½ Tbsp Water
- ½ Tbsp Green Onion, Minced
- 1 tsp Hot Pepper Powder
- 1 tsp Garlic, Minced
- 1 tsp Sesame Seeds
- ½ tsp Sugar
- ½ tsp Sempio Yondu (Optional)
- ¼ tsp Sesame Oil
Obtain about 30 shishito peppers. Wash them good and remove the stems.
Add all the ingredients for the sauce in a small bowl: 1 Tbsp soy sauce, ½ Tbsp water, ½ Tbsp minced green onion, 1 tsp hot pepper powder, 1 tsp minced garlic, 1 tsp sesame seeds, ½ tsp sugar, and ¼ tsp sesame oil.
Mix it all together. Taste it and adjust the saltiness with salt or ½ tsp of Sempio’s Yondu (optional) to your tastes.
Put 2 Tbsp of flour into a zipper bag and then add the shishito peppers.
Shake the bag to cover the peppers with flour evenly.
Boil some water with a steamer on high. Put the flour covered peppers into the steamer and steam them for about 3 minutes on high. You do not want to overcook the peppers, because they should have a nice crunchy texture, not a soft or mushy texture.
3 minutes later, take the peppers out of the steamer and let them cool a little.
Put the steamed peppers in a mixing bowl and pour the sauce on top.
Mix everything gently.
Put the seasoned peppers in a glass container and store them in the refrigerator.
I like to eat mine with just plain rice. In cold summer days, I mix some rice with cold water and eat this pepper side dish as a side dish. It is so cool and refreshing. Enjoy.:)