Shishito Peppers Chili Peppers with Korean Miso

1. 1

   Since they will become soggy, don't remove the stems as you boil until tender.

2. 2

   Once boiled, soak in water and remove the stems.

3. 3

   Cut the larger peppers in half vertically.

4. 4

   Squeeze out the excess moisture and combine with the Korean miso paste.

5. 5

   You can remove the seeds if you prefer.

6. 6

   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.

7. 7

   Note: For the Korean miso paste, you can either use the basic Korean miso or spicy miso.

* Per serving · 4 servings · Values may vary.

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