- Type
- Fruiting Vegetables
- Difficulty
- Easy
- Season
- Summer
- Sowing
- Transplant
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
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How to grow
- Light
- Somewhere sunny
- Soil and depth
- 30cm deep or more
- Spacing
- 40cm
- Watering
- Steady. Dry plants turn hot
- Feeding
- Every two or three weeks
- Harvest
- At 5 to 6cm, once the skin wrinkles. Pick often and it keeps setting
What makes the difference. Milder than chilli, but dry it out and it turns hot. Watering decides the flavour
Common problems
- Anthracnose You will see Brown patches on the fruit What to do Keep the air moving and remove affected fruit
- Aphids You will see Sticky new growth What to do Wash them off
This page describes how a crop is grown and used. It does not claim health effects for any food, nor is it intended to prevent or treat disease. Component and study notes are references only and do not mean the same result occurs in people. Consult a medical professional about health concerns.
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)