Seasoned, blistered shishito peppers (Kkwarigochu muchim) from Koreatown: A Cookbook (page 54) by Deuki Hong and Matt Rodbard

  • soy sauce
  • garlic
  • honey
  • sesame oil
  • mirin
  • dried anchovies
  • gochugaru
  • shishito peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on December 08, 2018

    Made again and subbed Korean rice syrup for the honey, but used the full two tbs. Sweetness was just right. Only added 1 tbs of water, and still wasn't happy. The sauce was too thin and didn't cling to the peppers. If omitting anchovies, omit all water.

  • sosayi on March 26, 2018

    The editing error made it into the print copy, as well. I just added it to the wok a few minutes after the peppers, which seemed to work. Good recipe, but I think my anchovies were too dry? Or they needed to sit in the sauce to marinate/plump up for longer? Because they were hard as a rock. Oops. Loads of flavor in this dish, though, and I enjoyed it.

  • Yildiz100 on March 05, 2018

    There is an editing error in this recipe (E-book version.) The recipe says to add half of the garlic to the sauce but never tells you when to add the other half of the garlic. I decided to omit the other half completely and didn't miss it. However, I do think sometimes with Korean food "more is more" so I might just try adding the full amount next time. I cut the honey in half as I find its smell can be overwhelming. I thought the sweetness was fine like this, but those who love honey could enjoy it as written. After adding the water, the sauce tasted a bit watered down. I omitted the dried anchovies I am thinking that maybe they would have absorbed the water and corrected the balance, so without those it is probably best to cut the water a bit. I was able to fix the problem by adding 1/2 tbspoon additional soy sauce. The final dish was delicious and worth repeating despite the editing error.

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