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.
Squeeze out the excess moisture and combine with the Korean miso paste (Recipe ID: 2340765). You can remove the seeds if you prefer.
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.
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!
The shishito peppers taste best when tender, but if you boil them for too long the flavor will change, so please be careful. If there are small shishito peppers, you don't need to cut them, just use them whole. It'll still taste good if you use green bell peppers cut into the same size as the shishito peppers. If you like spicy foods, use chili pepper!