Oil coating → Cover for 2 minutes → Season over high heat, the rice thief formula for stir-fried Korean chili peppers completed in just 7 minutes

Wow… what have I been doing to these shishito peppers all this time? 😅

Whenever I buy a bag of shishito peppers, I always have a dilemma. If I stir-fry them until they are crisp, the seasoning doesn't quite sink in, but if I cook them until they are very soft, I don't really want to eat them.

I've tried all sorts of methods while blogging for a long time, but in the end, the answer is... Leave the lid for 2 minutes after oil coating. This was the routine.

I’m going to reveal the secret recipe for a dish that rolls off the tongue in just 7 minutes, even without a single anchovy.

1. Trim and marinate

Be sure to dry the thoroughly washed peppers completely. Making one or two holes in the center with a fork will completely change the speed at which the seasoning is absorbed.

[Check] Be careful, if there is any moisture left, the oil will splatter everywhere when stir-frying!

2. Oil coating and letting it steep for 2 minutes

After heating the pan, sauté the chili peppers in 1 tablespoon of cooking oil for 1 minute to coat them, and Reduce heat, cover with a lid, and wait 2 minutes I am waiting.

[Tip] Cooking it through quickly using steam is the key to maintaining the texture.

3. Making the sauce

Do not add the seasonings one by one in the pan; mix them in a bowl beforehand. This ensures the flavor is evenly distributed and shortens cooking time.

[Tip] In soy sauce 1, plum extract 1, fish sauce 0.3, red pepper powder 0.5, and garlic 0.3 1 teaspoon of soybean pasteBe sure to include this.

The savory taste of soybean paste masks the raw, grassy smell unique to Korean chili peppers and elevates the umami flavor. Finally, mix in 50ml of water to adjust the consistency, and you're all set.

4. Add seasoning and stir-fry.

Open the lid and stir-fry for 2 minutes to let the moisture evaporate.

Pour in the pre-mixed sauce and stir-fry quickly over high heat for exactly 2 minutes.

The seasoning must be coated thickly on the surface of the chili peppers to preserve their shine and texture.

5. Adding flavor with sesame oil and whole sesame seeds

Turn off the heat, and when the residual heat remains, drizzle with sesame oil and sprinkle generously with whole sesame seeds to finish.

[Tip] Make sure to turn off the heat before adding the sesame oil. That way, it will retain its nutty flavor.

The scent does not dissipate but spreads throughout the mouth.

When I took a bite, I found the flavor to be really rich, even though it didn't contain anchovies or meat.

When you first chew, the salty and savory taste of the seasoning hits you instantly, and soon the pungent aroma of the shishito peppers bursts out along with the crunchy texture.

especially Half a teaspoon of soybean pasteThe power of this is amazing. Perhaps because it provides a heavy base to the soy sauce seasoning, which could otherwise be light, the flavor is satisfying enough even when mixed thoroughly with freshly cooked rice.

You will definitely hear someone say, "Why is it so delicious when I only stir-fried chili peppers?"

💡 Final check

❄️ Cold Fridge (Quantity Adjustment Tip): Actually, this is a small-batch recipe made using leftover chili peppers (about 150g) from the refrigerator.

If the amount of chili peppers doubles (300g or more), please increase the time covered by the lid to 3 minutes and the final stir-frying time over high heat by 2 to 3 minutes to sufficiently evaporate the moisture.

I was skeptical about covering it with a lid at first, but after trying it, I realized it was a stroke of genius that saved time and enhanced the flavor at the same time.

If you are looking for a clean and refreshing side dish for rice without worrying about the fishy smell of anchovies, this method is the answer.

For those on a vegetarian diet or who prefer a clean aftertaste, I would actually recommend this version over the anchovy version. 🙂

Empathy and SaveYour support is a great source of strength for creating the next recipe! 🙂