Shishito Pepper (Kkwari-gochu)

Capsicum annuum

Mild green pepper, rich in vitamin C

The shishito pepper, known in Korea as kkwari-gochu, is a mild, wrinkly variety of green pepper that's a familiar fixture on the Korean table, often cooked whole in stir-fries and braises like myeolchi-bokkeum (stir-fried anchovies). It carries very little capsaicin, so it stays gentle on the palate, and it's a good source of vitamin C. For the capsaicin benefits and supporting research found in hotter peppers, see the chili pepper entry.

Year-Round Calendar

Sowing

Harvest

Health Benefits

A pepper variety — shared evidence. The shishito (kkwari-gochu) is a mild cultivar of the same species as the chili pepper (Capsicum annuum), so it shares the same underlying nutrients, including capsaicin and vitamin C. For a fuller look at the components, health effects, and academic research, see the chili pepper entry, where the two are covered together.

Nutrition

Capsaicin (small amount) (the compound behind the heat) — supports metabolism and digestion (mild)
Vitamin C (as in green peppers) — antioxidant and immune support

Pairings

○ Anchovies (kkwari-gochu myeolchi-bokkeum) — Stir-fried with small dried anchovies and soy sauce, the peppers become a classic side dish that delivers a dose of calcium alongside the greens.

○ Soy-braised — Braised whole in soy sauce, they make an easy, savory accompaniment to rice.

○ Doenjang and ssam — Eaten raw and dipped in doenjang (fermented soybean paste), they stay mild and crisp.

Source: Rural Development Administration (Nongsaro)