Steamed shishito peppers in anchovy soy sauce
Korean cuisine · Maangchi · ♥ 3.3K likes · 260.2K views · 7 min video
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Read about hot peppers (chiles) in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 tbsp flour
- 2 cloves garlic
- 2 whole chopped green onion
- 300 g shishito
Wash carefully, rubbing gently with both hands to clean the wrinkles; strain and rinse again.
- 1 cup water
Boil one cup of water in a steamer pot over high heat. Toss the peppers with flour.
Steam the floured peppers with the lid closed, 5 minutes; do not overcook or they turn mushy.
Starting the sauce with garlic and anchovies
Remove the heads and guts of six dried anchovies, add them and cook until golden brown.
- 6 whole dried anchovies
- ¼ cup water
- 3 tbsp soy sauce
Add about a quarter cup of water and three tablespoons of soy sauce; lower the heat and simmer about one minute.
Add one teaspoon of honey and three teaspoons of hot pepper flakes.
Sweetening, spicing and combining
- 1 tsp honey
- 3 tsp hot pepper flakes
Add the steamed peppers to the sauce and mix; any raw flour left after steaming cooks here.
Add one teaspoon of sesame oil and the chopped green onion; turn off the heat.
Finishing with sesame and green onion