Blistered Shishito Peppers Korean Style
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.
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.
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