Kim Dae-seok's Shishito Pepper and Enoki Mushroom Muchim
A special side dish made by boiling spicy green peppers with enoki mushrooms in salted water for just 50 seconds instead of steaming, maximizing crispiness, and tossing with a crushed sesame seasoning sauce.
Ingredients needed 2 servings
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.
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