Shishito Peppers Chili Peppers with Korean Miso

• 12 Shishito peppers
• 1 tbsp Korean miso (Ssamjang)

1. Since they will become soggy, don't remove the stems as you boil until tender.
2. Once boiled, soak in water and remove the stems.
3. Cut the larger peppers in half vertically.
4. Squeeze out the excess moisture and combine with the Korean miso paste.
5. You can remove the seeds if you prefer.
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. Note: For the Korean miso paste, you can either use the basic Korean miso or spicy miso.

peppers, korean

Taken from cookpad.com/us/recipes/147022-shishito-peppers-chili-peppers-with-korean-miso (may not work)