Spicy and Sweet Braised Shishito Peppers: A Taste of Home
A Traditional Side Dish to Whet Your Appetite: Braised Shishito Peppers
My shishito peppers, brought from my parents’ home, were starting to get soft, so I quickly turned them into this delicious braised side dish. It’s cooked using only the natural moisture released by the peppers, without adding any water, resulting in a wonderfully rustic flavor that makes for a perfect accompaniment to rice. Let’s whip up a simple yet delightful dish with just peppers.
Basic Ingredients- 1kg Korean green chili peppers (Ggwari-gochu or young green peppers)
- 1 Tbsp low-sodium fish sauce
- 4 Tbsp brewed soy sauce (Yangjo ganjang)
- 2 Tbsp rice wine (Cheongju)
- 2 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- A pinch of toasted sesame seeds
- A little chopped green onion
Cooking Instructions
Step 1
Start by stir-frying the shishito peppers over medium heat. It’s best to use medium heat, as high heat can burn the peppers quickly. Add 1-2 tablespoons of cooking oil to a pan and heat it over medium heat. Once warm, add the washed shishito peppers and stir-fry them. This process helps to soften the peppers and prepare them to absorb the braising liquid.
Step 2
Once the peppers begin to soften slightly, add the low-sodium fish sauce (1 Tbsp) and brewed soy sauce (4 Tbsp) directly into the pan. Continue to stir-fry, ensuring the sauces coat the peppers evenly. The fish sauce adds a savory depth, while the soy sauce provides color and saltiness.
Step 3
As you continue stir-frying, you’ll notice moisture starting to release from the peppers, forming a small amount of liquid in the pan. At this point, reduce the heat to low. Cover the pan loosely or leave it uncovered, and let the peppers simmer gently. Stir occasionally to prevent sticking and ensure even cooking. Continue this process until the liquid has reduced by about half.
Step 4
When the liquid has reduced to about two-thirds, add the oligosaccharide (2 Tbsp). This will add a touch of sweetness and give the peppers a glossy finish. Keep stirring over low heat as the sauce thickens and coats the peppers beautifully. Once the sauce is almost fully reduced and the peppers are tender and richly colored, turn off the heat. Stir in the sesame oil (1 Tbsp), toasted sesame seeds, and chopped green onion. Mix everything well. Your delicious braised shishito peppers are ready to be enjoyed with a warm bowl of rice!
