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Shishito Peppers and Potato Side

Fresh Spring vegetables are telling me that Spring is finally here. There are many Spring foods that I was missing this past winter, and you will see them one by one from my recent posts. So, today let’s cook something savory, healthy, and delicious using shishito peppers and potatoes. Shishito peppers called “GgwaRiGoChu” in Korean have a unique flavor and shape compared to other peppers. They are not spicy at all and are a little bitter. We enjoy their flavor in our Korean food. They usually go well with a sweet and salty sauce. Braised potatoes with these peppers makes for a quick and delicious side.

Yield: 6 Cups

Short Korean Lesson

  • GonChung (곤충) = Insect
  • BeolRe (벌레) = Bug

Video Instructions


Main Ingredients:

  • 4 Cups ShiShito Peppers (½ lb)
  • 3 Cups Yellow Potatoes (1 lb)
  • 2 Cups Onions
  • 2 Tbsp Garlic
  • 1 Tbsp Sesame Seeds

Sauce Ingredients:

  • 1½ Cups Water
  • ¼ Cup Soy Sauce
  • 2 Tbsp Sugar
  • 6 Pieces Dried Kelp (2×2 Inch)

Directions


Get about 4 cups (½ lb) of shishito peppers. Remove the tops. If you can not find them, you can also use banana peppers or some other kind of mild pepper instead. Of course, if you enjoy eating spicy food, you can use hot peppers.


Poke holes in the peppers with a took pick to help with the flavoring.


Chop 3 cups worth of yellow potatoes (1 lb) and 2 cups worth of onions into bite-sized chunks. I recommend yellow potatoes because their flavor is the closest to the potatoes in Korea and they cook faster than some other types. Slice 2 Tbsp worth of garlic chives thinly.


In a large wok or pot, add 1½ cups of water, ¼ cup of soy sauce, and 2 Tbsp of sugar. Mix it until the sugar dissolves. Then add the sliced garlic and 6 pieces of dried kelp (2×2 inch) into the sauce. This dried kelp is called “DaSiMa”. It enhances the flavor of the sauce a little, but it’s okay to skip it.


Once the sauce starts to boil, cook it for about 2 minutes on medium-high.


After 2 minutes, discard the kelp.


Now, add all the prepared veggies into the sauce and cook for 15 minutes on medium-high, or until your potatoes are done cooking.


15 minutes later, turn off the heat and sprinkle 1 Tbsp of sesame seeds on top before serving.

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