Shishito Peppers Chili Peppers with Korean Miso

Shishito Peppers Chili Peppers with Korean Miso

It looks really spicy but it's not spicy at all! This easy recipe only requires adding boiled shishito and chili peppers to ssamjang miso paste.

Ingredients: 2 servings

Shishito peppers
Korean miso (Ssamjang) (Recipe ID: 2340765)
1 tablespoon


1. Since they will become soggy, don't remove the stems as you boil until tender. Once boiled, soak in water and remove the stems. Cut the larger peppers in half vertically.
2. Squeeze out the excess moisture and combine with the Korean miso paste (Recipe ID: 2340765). You can remove the seeds if you prefer.
3. I managed to get some red shishito peppers from the market, which is why I made this, but usually I make it with green shishito peppers.
4. Note: For the Korean miso paste, you can either use the basic Korean miso or spicy miso.

Story Behind this Recipe

My mother used to make this all the time when I was a kid. My little brother and I both loved this, but sometimes there would be a really really spicy shishito pepper, which would cause an uproar. So my mother made it with bell peppers. You can also make this with Manganji chili peppers, Fushimi peppers, or any non-spicy peppers!