Shishito Peppers Chili Peppers with Korean Miso. Mix it up with your hands until the. Healthy and delicious side dish for any meals or bento! It is known as kkwari-gochu (꽈리고추; "groundcherry pepper") in Korea because its wrinkled surface resembles groundcherries.

If you add some meat to this, it can also be a main dish. The exact spices used vary slightly by maker but usually include powdered/flaked red chili pepper, black pepper. In Korea, it is know as kkwari-gochu ("groundcherry pepper") due to its wrinkled surface resembling groundcherries. You can have Shishito Peppers Chili Peppers with Korean Miso using 2 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Shishito Peppers Chili Peppers with Korean Miso

1. It's 12 of Shishito peppers.
2. Prepare 1 tbsp of Korean miso (Ssamjang).

Cook, stirring frequently to allow even charring, until softened slightly. Savory, salty, and occasionally spicy, it's hard to stop at just one! Authentic versions of this Korean chili paste ferment for months to get that sweet and sharp miso bight. Your "on the fly" alternative: A simple red pepper flake paste.

Shishito Peppers Chili Peppers with Korean Miso instructions

1. Since they will become soggy, don't remove the stems as you boil until tender. Once boiled, soak in water and remove the stems. Cut the larger peppers in half vertically..
2. Squeeze out the excess moisture and combine with the Korean miso paste. You can remove the seeds if you prefer. https://cookpad.com/us/recipes/153003-2-variations-of-homemade-korean-miso-sauce-ssamjang.
3. I managed to get some red shishito peppers from the market, which is why I made this, but usually I make it with green shishito peppers..
4. Note: For the Korean miso paste, you can either use the basic Korean miso or spicy miso..

This alternative by no means is better than a miso-based homemade gochujang, but when in need it provides a sweet heat with bite. Peanut and miso dipping sauces up the fun & flavor. Mix it up with your hands until the peppers are coated in flour. I think the Koreans refer to them as twisted peppers. Be careful, most of them are mild but once in a while you will come across a spicy one.