Steamed shishito peppers: Kkwarigochujjim(꽈리고추찜) - PCOS-Friendly Recipe

http://www.maangchi.com/recipe/kkwarigochujjim Ingredients: Kkwarigochu (shishito peppers), flour, garlic, sesame oil, sesame seeds, green onions, dried anchovies, soy sauce, honey, and hot pepper flakes. Directions: Prepare 300 grams (about 10 ounce : 0.7 pound) of kkwarigochu and remove the stems from each pepper. Wash the peppers and strain them. Place the strained peppers in a large bowl and add 3 tbs flour (use 1 tbs flour for every 100 grams of kkwarigochu). Mix it up with your hands until the peppers are coated in flour. Put 1 cup of water in a steamer pot and boil it over high heat. After the water boils for a few minutes, put the peppers into the steamer and steam for 5 minutes over high heat. *tip: Don't overcook them, otherwise they'll turn out mushy Turn off the heat, take off the lid, and set aside. Put a pan on the stove over medium heat. Add 1 ts sesame oil and 2 cloves of minced garlic to the heated pan. Stir for a few seconds with a wooden spoon. Add 6 large dried anchovies with the heads and guts removed and stir for 10 seconds. Add ¼ cup water, 3 tbs soy sauce, and 1 ts honey (or sugar) and stir. Lower the heat and simmer the sauce for 1-2 minutes. Add 3 ts hot pepper flakes and mix it up with a wooden spoon. *tip: The amount of hot pepper flakes you use depends on your taste. Use 1 to 3 ts to make it spicy, or none at all for a non-spicy version Add the steamed peppers to the sauce and mix it up well with a wooden spoon. Mix for about 1 minute. Turn off the heat and add 2 chopped green onions and 1 ts sesame oil. Mix it together. Transfer some to a plate and sprinkle roasted sesame seeds on top before serving. Serve with rice. The leftover can be stored in the fridge up to 2-3 days.