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  • Writer's pictureHelen ModernPepper

Blistered/Grilled Shisito Peppers (콰리 고주) w/ A Super Simple & Low Calorie Coleslaw - Modern Pepp

As you may have noticed, Grilled Shisito Peppers have become so popular on the appetizer section of menus, even at non-asian restaurants.

This recipe is super easy to make at home! The blistered/grilled peppers are sweet, tender with a just a slight hint of peppery taste. NO, these peppers are not spicy at all.

In Korean, Shisito Peppers are called 콰리 고주 "Kwari GoChu." Kkwari means twisted and GoChu means peppers.

For more info on Shisito Peppers:

In addition to "How To Make Grilled Shisito Peppers," this recipe also includes 2 dressings and a simple BONUS coleslaw: - Soy Sauce Vinegrette - GoChuJang (Korean Red Pepper Paste) Dressing - Super simple and easy cole slaw to serve with the Grilled Shisito Peppers

Below you'll find the following:

- YouTube Video: Grilled Shisito Peppers Skewers w Soy Sauce & GoChuJang Dressings - Modern Pepper video #25

- Ingredient List

- links for ingredients & suggested kitchen gadgets

- Recipe Instruction

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YouTube Video: Grilled Shisito Peppers Skewers w Soy Sauce & GoChuJang Dressings - Modern Pepper video #25


- 30 to 40 Shisito Peppers

- Alternate substitution: 30 to 40 Serrano Peppers

- 1/2 large white onion (cut into thick wedges)

- Olive oil to drizzle/coat the peppers

- Kosher salt: A few pinches to season the peppers

- Freshly ground black pepper: 7- 10 turns on the pepper mill to season the peppers

To Make The Soy Sauce Vinaigrette:

- 1 Tbsp Soy Sauce

- 1 Tbsp water

- 1/2 Tbsp Brown Rice Vinegar

To Make The GoChuJang (Korean Red Pepper Paste) Dressing:

- 1 Tbsp GoChuJang

- 1 Tbsp Water

- 1/2 Tbsp Brown Rice Vinegar

- 1/2 Tbsp Honey

- 1/4 Tsp Garlic Powder

To Make The Super Duper Easy Cole Slaw:

- 2 cups finely julienned cabbage

- 2 Tbsp minced scallion (green part only)

- A few pinches of any fancy salt of your choice: Himalayian Salt, Black Hawaiian Salt...etc

- Freshly ground black pepper: 7- 10 turns on the pepper mill Links For Ingredients & Suggested Kitchen Gadgets

(CLICK on the links below to view the item, NOT the pictures!)


Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives

Kikkoman Soy Sauce

Mizkan Pure Brown Rice Black Vinegar (Domestic Brown Rice 100%)

Olive Oil Greek medal winner

Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

100% Pure Raw & Unfiltered Honey - Kosher Certified

Kosher Salt

Spicy World Peppercorn (Whole)-Black Tellicherry

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

Sea Salt Shack Classic Variety 4 Pack | Himalayan Pink Crystal Salt, French Grey Sea Salt, Red Alaea Hawaiian Sea Salt, Black Lava Hawaiian Sea Salt (2oz Each)

Totally Bamboo Triple Salt Box, Three Tier Bamboo Storage Box with Magnetic Swivel Lids

Hawaiian Black Lava Sea Salt - All-Natural Unrefined Hawaiian Sea Salt Infused with Activated Charcoal - Gorgeous Finishing Salt

Sherpa Pink Himalayan Salt, 2lbs Extra-Fine Grain

Lodge Pro-Grid Cast Iron Grill and Griddle Combo. Reversible 20" x 10.44" Grill/Griddle Pan with Easy-Grip Handles

Le Creuset Enameled Cast-Iron Giant Reversible Grill/Griddle

Bamboo Skewers, Set of 100

MASTER COOK Kabob Skewers 12" Flat Stainless Steel BBQ Set, Reusable Sticks

Wusthof Classic 8-Inch Chef's Knife

Wüsthof Twelve Piece Block Set

Wusthof Classic 7-piece Slim Knife Block Set


Wash and dry all the peppers. You can leave the stem on the peppers, so you can use it to pull off the peppers from the skewers. Pre-soak your bamboo skewers (fully submerged in water) for 10 to 20 minutes. Add one onion wedge to the skewer, followed by 2 to 3 peppers, then a wedge of onion, and more peppers.

Season both sides of the skewered peppers/onion with olive oil, kosher salt and freshly ground black pepper.

To make the soy sauce vinaigrette, combine the ingredients and set aside.

To make the GoChuJang (optional) dressing, combine the ingredients and set aside.

Preheat your cast iron skillet at high setting on your stove, and let it preheat for 4 to 5 minutes. If using an outdoor grill, follow the same steps below, with your grill setting at high temperature.

While the cast iron is preheating, add the thinly sliced cabbage to a large serving platter. Season with your fancy salt (Kosher salt will suffice, too), and freshly ground black pepper. Use your hands to gently toss the cabbage. Sprinkle the minced green on top and let it rest while we cook the pepper skewers.

You skillet should be piping HOT by now. Make sure to turn on your exhaust fan, open up all the windows/doors in your kitchen. Place the pepper skewers on the skillet. You should soon see smoke rising from the skillet. Let it sizzle for 30 to 6o seconds. Take a peak to see if there are any blistering marks (dark brown marks) on the peppers. Once you see the blistering marks, turn the pepper skewers over and cook on the other side until you see blistering marks.

Remove the pepper skewers and place on top of the of shredded cabbage platter. Then quickly drizzle the soy sauce vinaigrette on the pepper skewers. (Most of the vinaigrette will fall through and soak the cabbage underneath it. Then the cabbage will naturally absorb the vinaigrette.) Using a spoon, lightly drizzle the GoChuJang dressing on the pepper skewers. You can also put this dressing on the side for your guests to enjoy as a condiment for the pepper skewers.


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