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A patterned plate containing blistered shishito peppers covered with a spicy gochujang sauce garnished with sesame seeds.

Spicy Korean-Style Blistered Shishito Peppers Recipe

Grace Stewart
You'll fall head over heels for this delicious and easy Spicy Korean-Style Blistered Shishito Peppers Recipe! Serve it with some rice and your favorite Korean main dish for a terrific meal!
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Course accompaniment, Appetizer, banchan, Side Dish
Cuisine Korean
Servings 4 servings
Calories 65 kcal

Equipment

  • Cast Iron Skillet is preferable (or large skillet)

Ingredients
  

  • ½ lb shishito peppers
  • 1 tablespoon avocado oil can sub grapeseed oil

Sauce Ingredients

  • 2 tablespoon gochujang Korean red pepper paste
  • 1 tablespoon rice wine vinegar
  • ½ tablespoon honey
  • ½ tablespoon soy sauce
  • ½ tablespoon sesame oil
  • ½ tablespoon water

Garnish

  • sesame seeds

Instructions
 

  • Add the sauce ingredients to a small bowl, and stir to combine well. Set the sauce aside for now.
    A white bowl containing a spicy gochujang sauce. There is a spoon containing some of the sauce poised above the bowl.
  • Add the avocado oil to your large skillet or cast iron pan and set it on a medium high heat. Once the oil is hot, add the shishito peppers. Cook them until they blister and soften, turning often.
    Blistered shishito peppers in a cast iron pan with smoke. There is a blue pair of tongs holding one of the shishito peppers.
  • Some of the peppers may cook faster than others. If this is the case, simply remove the cooked peppers to a small bowl while the other peppers finish cooking. Place all the cooked peppers in the small bowl, and put the heat on low.
    A cast iron pan containing some blistered shishito peppers on a stove. There is a small bowl containing some additional shishito peppers.
  • Once the pan has cooled down, return the peppers to the pan. Give the sauce another stir, and then add the sauce to the peppers and stir to coat the peppers with the sauce. This will only take a few seconds.
    Blistered shishito peppers cooked with a spicy gochujang sauce in a cast iron pan.
  • Remove from the heat, and then add sesame seeds as a garnish.
    Blistered shishito peppers cooked with a spicy gochujang sauce in a cast iron pan. Theer is a person holding a small bowl containing sesame seeds above the pan.
  • Place the peppers on your serving dish and enjoy either warm or at room temperature. You can also chill them in your fridge for awhile and enjoy them cold!
    A patterned plate containing blistered shishito peppers covered with a spicy gochujang sauce garnished with sesame seeds.

Notes

Enjoy these either warm, at room temperature, or cold after chilling for a few hours in your refrigerator.  I love them most when they are cold. 
Please note that the nutrition information does not include info for the shishito peppers.  Please accept my sincere apologies for this!

Nutrition

Calories: 65kcalCarbohydrates: 5gProtein: 0.4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 128mgPotassium: 36mgFiber: 0.1gSugar: 3gVitamin A: 16IUVitamin C: 1mgCalcium: 3mgIron: 0.1mg
Keyword shishito pepper, spicy food
Tried this recipe?Let us know how it was!