Kim Dae-seok's Starch-Coated Steamed Shishito Peppers
A chewy and crisp steamed chili pepper dish made by mixing flour and starch to enhance texture, using a spray bottle to moisten the dry powder evenly without clumping, ensuring thorough cooking.
Ingredients needed 3 servings
Recipe
Cooking tips
- Apply flour and potato starch thinly, and brush off any excess powder after coating.
- Only mist water with the spray bottle on areas where white dry flour is still visible during steaming.
- Spread the steamed peppers out widely and cool them quickly before mixing with the dressing.
Recommended for
- Those who have repeatedly failed at making chili pepper steamed due to dry, powdery flour coating that doesn’t adhere properly.
- Those wanting to recreate the nostalgic taste of childhood side dishes while achieving a satisfying chewy-crisp texture and fresh vibrant color.
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