Kim Dae-seok's Shishito Pepper and Enoki Mushroom Muchim

• 350g spicy green peppers
• 1 pack enoki mushrooms
• 1 tbsp minced garlic
• 1 tbsp sugar
• 2 tbsp soy sauce
• 1 tbsp anchovy sauce
• 1 tbsp sesame oil
• 1 tbsp whole sesame seeds
• 1 tbsp sea salt (for blanching)

Recipe 🍳

Cooking tips 💡

• Blanching very briefly in salted water instead of steaming prevents the peppers from becoming too soft, amplifies the crisp texture, and keeps the vibrant green color.
• Tearing the blanched green peppers roughly by hand instead of cutting neatly with a knife increases the surface area, allowing the seasoning to cling and fully absorb rather than slide off.
• If too much moisture remains in the vegetables, the seasoning sauce becomes diluted and watery, so squeezing out water thoroughly is crucial.
• Crushing whole sesame seeds rather than adding them whole releases much stronger nutty aroma and umami flavor.

Recommended for 🙋

• ⭐Those who want to experience a new, crispy-textured green pepper dish instead of the usual braised or stir-fried versions.
• ⭐Those who need a quick, savory, rice-thief side dish that solves a week's worth of side dish worries with just 10 minutes of effort.
• ⭐Those who want to learn the precise timing for blanching vegetables and how to make a clean, savory Korean-style muchim seasoning.