It is the peak season for shishito peppers so I had to buy some. These peppers will be perfect for blistered shishito peppers recipe with a Korean inspired gochujang sauce.
Shishito peppers; For the most part shishito peppers are not spicy but occasionally you will get a spicy one. After washing the peppers poke or cut a small hole in each one. This will let out the steam when they start cooking. Today this step was missed and some of the peppers popped make a mess on the stove.
Korean red pepper flakes or gochugaru. Is made by grinding dried red peppers. Flavor a fire level depends upon the peppers used. Most packages are labeled for the spice level. For this recipe, we used a medium spice level and a medium grind.
Korean red pepper paste or gochujang. It is a fermented paste made from red pepper flakes, sweetener, and other grains. It gives a nice depth of flavor. To learn more this is a great article.
Sesame oil: I prefer the toasted kind.
Garlic: The recipe calls for fresh but I cheated and used the kind from the jar.
Raw sugar: The recipe needs some sugar to balance everything out.
Water: Its just to thin out the sauce. The water will cookout and leave a nice sticky sauce on the peppers.
Oil: Today I used peanut oil.
This is what the sauce looked like after mixing.
In a pan on medium-high heat add one tablespoon of oil. Add the peppers and toss to coat with oil. To cook them let them sit for a minute then toss. Keep doing this until they have blistered and have just gotten soft.
If you think they are cooking to fast or to slow adjust your heat.
When they are almost done turn your heat down. and add the sauce. Keep tossing until the sauce has coated the peppers and becomes nice and thick. Your shishito peppers with gochujang are now ready to serve.
- 12 oz Shishito peppers
- 1 Tablespoon Oil
- 2 Tablespoons Gochujang Korean red pepper paste
- 1/2 teaspoon Gochugaru Korean red pepper powder
- 1/2 teaspoon Sesame oil Toasted kind
- 1/2 teaspoon Raw sugar
- 2 cloves Garlic finely minced
- 2 Tablespoons Water
- In a small bowl mix together Gochujang, Gochugaru, Sesame oil, Garlic, raw sugar and water.
- Wash the peppers. Poke or cut a small hole in each pepper.
- To a pan on medium high heat add one tablespoon of oil. Add the peppers and toss to coat with oil. To cook the peppers sit for a minute then toss. Keep doing this until the have blistered and have just gotten soft.
- Reduce the heat to low and add the sauce. Toss the peppers to coat with sauce. When the sauce has reduced they are ready to serve.