IllustrationGochu-muchim (Seasoned Peppers)
Stir-fried & braised · serves 8
How many servings?
How to make it
- 1
Pull the stems off the shishito peppers and cut them on the diagonal (take out some of the seeds if you are using hot peppers).
- 2
Add a little salt to boiling water and blanch the peppers briefly.
- 3
Rinse them in cold water and squeeze them dry.
- 4
Add the anchovy fish sauce, gochugaru, minced garlic, and sugar, and work them in by hand.
- 5
Round it off with sesame oil and whole sesame seeds.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Do not add water — it thins the sauce. Add more radish, potato, or onion instead and let them take up the salt.
thebobkim.com/en/recipe/bk0551 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.