Blistered Shishito Peppers (Korean-Style)

Blistered Shishito Peppers are a popular appetizer, but they’re practically effortless to make at home! Learn how to roast shishito peppers to charred perfection on the stovetop with just a handful of simple ingredients. 

The humble shishito pepper, with its delicate, thin skin and mild heat, is easy to love. When seared just right, these small green peppers transform into a smoky, tender, and slightly sweet snack, appetizer, or side dish. 

Shishito peppers are small, slender green peppers with a thin skin that easily chars and blisters when cooked over high heat. This releases a subtly smoky flavor, along with the occasional burst of heat from the random spicy shishito. Most peppers are mild, with only about 1 in 10 providing a slight kick when you bite into it.

This Blistered Shishito Peppers recipe offers a bonus pop of flavor in each bite thanks to the Korean-inspired seasonings. Let’s get started!

Ingredients for Blistered Shishito Peppers

• Shishito peppers
• Cooking oil,​ such as canola oil, peanut oil, or another type oil with a high smoke point and neutral flavor
• Yellow onion or sweet onion
• Garlic
• Soy sauce
• Toasted sesame oil, a staple in Korean cooking to add a nutty, toasted flavor at the end of cooking

​I also use toasted sesame seeds and gochugaru (Korean red pepper flakes) as a garnish. Both are optional, but it elevates this simple side dish into a restaurant-worthy accompaniment.

Swaps and Substitutions

If you can’t find shishito peppers, don’t sweat it! Padron peppers are a superb substitute, offering a similar mild heat and blistering texture. Anaheim peppers are somewhat of a close match, too. They are slightly larger, but have a mild flavor.

Avoid using jalapenos or serranos (which are much spicier) or green bell peppers (which are too thick to easily blister in the skillet).

​This blistered shishito pepper recipe is basic by design. You can add plenty of additional flavor by adding other ingredients. Here are a few ideas:

• Add sliced green onions at the end of cooking or as a garnish.
• Toss with a drizzle of honey or sprinkle of brown sugar to lightly glaze the blistered peppers.
• Serve with a lime wedge to a burst of bright citrus flavor.
• Add a splash of fish sauce to bring seriously savory notes to the sauce.

​How to Make Blistered Shishito Peppers

Start by washing and drying the shishito peppers. Be sure they’re completely dry before you start cooking, otherwise you might accidentally splash hot oil out of the skillet or wok. 

Remove the shishito pepper stems by snapping them off at the top. This should be easy with ripe peppers, and it saves you the hassle of picking out the stems when you’re ready to eat. Then slice the onion and mince the garlic, and set aside.

Street Smart Nutrition Tip: If you have any extra long shishito peppers, slice them in half cross-wise. They don’t have to be perfect, but when the peppers are close to the same size they will cook more evenly. 

Start heating the cooking oil in a large nonstick or cast-iron skillet or wok over medium-high to high heat. Once the oil is shimmering and heated through, add the shishito peppers. Avoid stirring too often, but once they start to scorch and char in places, shake the pan or give them a gentle toss. After the first few flips, add the sliced onion and continue stirring occasionally to allow for the blistering effect.

Once the blistered shishito peppers are fragrant, tender, and evenly charred, add the minced garlic and soy sauce. Toss to combine, then turn off the heat before adding a drizzle of sesame oil to finish. Transfer to a large bowl for serving, add your garnishes, and enjoy!

What to Serve with Blistered Shishito Peppers

In restaurants, blistered shishito peppers are usually served as an appetizer. They may be paired with a creamy, mayo-based dipping sauce or ponzu sauce. 

As delicious as that is, I prefer serving them as a Korean-style side dish (banchan​). When paired with a meal, they’re more like a small, shared side dish that everyone at the table can enjoy together. Try this recipe with stir fries, rice bowls, or other Korean-inspired or Asian-style main meals.

​Don’t forget to add more options, like Oi Muchim (Korean Cucumber Salad) or your favorite type of kimchi!

Storing Leftovers

These blistered shishito peppers are best served fresh, right after cooking. They tend to get overly soft, and even a little bit soggy, if they’re chilled and reheated. 

However, if you make a big batch and end up with leftovers, it’s OK! Transfer them to an airtight container and stash them in the refrigerator for up to three days. You can reheat in the microwave. But you’ll maintain the texture if you reheat them by quickly searing in a hot skillet.

Use leftover shishito peppers as a topping for rice bowls, or mix them into stir-fries or fried rice. You can also chop them up to add to soups and stews.

Blistered Shishito Pepper FAQs

Can I eat shishito peppers raw?

​Sure! These mild peppers are small with a thin skin and crispy texture. They contain seeds, but since they don’t pack a lot of spice or heat, you can eat them raw if you want to.

Where do I buy shishito peppers?

Shishito peppers aren’t as common as other varieties, but most grocery stores like Trader Joe’s carry them during the summer when they’re in season. Look for them in the produce section near the other types of peppers. 

You can also find them at a local farmers market or Asian grocery store, depending on where you live. If you enjoy gardening and have access to outdoor space, shishito peppers are easy to grow in raised beds or containers. 

Can I make blistered shishito peppers on the grill?

​Definitely! You’ll get the same effect when you grill shishito peppers over medium-high heat. They’ll take on even more of a smoky, charred flavor. Just be sure to place them across the grill grates so smaller peppers don’t fall through and land on the heating element.

Why are my shishito peppers soggy?

If your peppers are soggy or overcooked, it may be due to an overcrowded pan or the heat being too low. To avoid this, preheat your pan and maintain the heat throughout the cooking process. Cook in small batches to keep the peppers in a single layer, or you’ll end up with steamed peppers instead of blistered.

I hope you enjoy these blistered shishito peppers! Whether you’re craving a savory snack or elevating your appetizer game, the combination of smoky char, subtle sweetness, and an occasional spicy surprise is endlessly satisfying. Save, share, or leave a comment and rating to let me know what you think!

And as always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!