Nothing compares to taste of blistered Shishito peppers. They usually they have little heat to them but, you might find one with a little bite now and then. I first tasted them while living in Korea, and instantly fell in love with these little gems. No doubt you will too! To date, the only way I’ve prepared them is by using freshly chopped in salads or seared in a hot skillet with a little sesame oil, as below. My version is easy and quick, a shortened version of how I learned in Korea. I will share the authentic Korean version at a later date!