When my mother made this dish for the first time not too long ago, it took everything to keep me from eating the whole platter. Kkwarigochu is also known as shisito pepper. This pepper is very mild and little sweet, but a few spicy peppers are always found in the bunch. There are no physical features that distinguish a hot pepper from a sweet one so just be forewarned! I believe we just passed the peak season for these peppers, but they can be found in your local Asian market year-round.
This dish is typically served as a side dish alongside a bowl of steamed white rice. Personally, I could eat this dish as my main with some rice. The texture of the peppers is pretty meaty and substantial.
Kkwarigochu Muchim (steamed shisito peppers)
Serves 4-6 people
2 green onions, thinly sliced crosswise
4 cloves garlic, minced
2 Tablespoons soy sauce
1 Tablespoon sesame seeds
1 teaspoon kochugaru or red pepper flakes
1/2 pound Kkwarigochu (Korean sweet peppers or shisito peppers)
1/4 cup flour
1 Tablespoon sesame oil
1 – In a small bowl, mix together the green onions, garlic, soy sauce, sesame seeds, red pepper flakes. Set aside.
2 – Trim the peppers of the stems. Rinse and drain the peppers, but do not dry.
3 – In a large bowl, add peppers and add the flour. Toss to coat the peppers.
4 – In a large pot, insert steamer basket. Add enough water so that it just hits the basket. Bring water to a high simmer.
5 – Carefully add the peppers, cover, and steam the peppers for about 5 minutes or until they are tender. They will turn mushy if you overcook them.
6 – With tongs or a large spoon, transfer the peppers to a large bowl. Add sesame oil and toss.
7 – Add the sauce that you made earlier. Toss until peppers are coated.
8 – Transfer the peppers to large plate or serving bowl and enjoy!