Blistered Shishito Peppers

Serve up a savory and potentially spicy side dish with these Korean-style blistered shishito peppers. These thin-skinned peppers add a delicious smoky, charred flavor to any meal.

Course Appetizer, Banchan, Vegetable Side

Cuisine Korean American

Keyword Blistered Shishito Peppers, Shishito Peppers, Vegetable Side Dish

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 66kcal

Author Cara Harbstreet

Ingredients

1 pound shishito peppers fresh, washed and dried with stems removed
1 tbsp cooking oil such as canola or peanut oil with a high smoke point and neutral flavor
1/2 yellow or sweet onion thinly sliced
2 cloves garlic finely minced
1-2 tbsp low sodium soy sauce
1/2 tbsp toasted sesame oil
toasted sesame seeds for garnish, optional
gochugaru for garnish, optional

Instructions

Start with fresh shishito peppers, washed and dried with the stems removed. Slice any long peppers in half cross-wise for more even cooking.
Thinly slice the onion and mince the garlic, and set aside.
Heat the 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. 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 (about 7-8 minutes), 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 the blistered shishito peppers to a large serving bowl and garnish with toasted sesame seeds and gochugaru (if using). Serve hot and enjoy!

Notes

Adjust the amount of soy sauce to taste, but blistered shishito peppers do not need to be heavily sauced.

Store leftovers in the refrigerator for up to three days.

Nutrition