These sautéed peppers and mushrooms were inspired by the film 301/302, a 1995, South Korean film directed by Cheol-su Park filled with food. Yet, it is not necessarily a film to get an appetite from. It is quite a psychological thriller!
301/302 features two neighbors with hidden pasts. One is an austere, anorexic, writer, while the other is a chef, always creating elaborate feasts and engaging in numerous sexual affairs. As the two get to know each other, the chef discovers that the writer doesn’t really eat and begins pushing food on her till the point of actually force feeding her. Ultimately, deep secrets about each others past is revealed. While I won’t completely destroy the element of mysterious and tell you what happens, I will say it involves cannibalism.
It is a truly bizarre film, not for the faint of heart, but still a very interesting character study. It is totally not vegan…the film has lots of meat in it and references to eating animals that will make any animal lover cringe. It is a must see for any one with a fascination toward eating disorders and compulsive personalities.
This recipe recipe is very fast and simple. It is great served as an appetizer or side dish. You could also serve it with rice or noodles, for a more substantial main course. It would be great served with gochujang, a spicy Korean red pepper condiment made from miso and chili.
Shishito peppers and mushrooms, Korean style
serves 2 as a side dish
2 cups shishito peppers, thinly sliced on the bias (or other green peppers, not sweet)
1 cup mushrooms (I used wild maitake), thinly sliced
2 teas. toasted sesame oil
1 TB mirin or other sweet cooking wine
salt, pepper and hot chili flakes to taste (I used a couple pinches of each)
Add about 1/2 of an inch of water to a skillet or frying pan. Bring to a simmer on high. Add the peppers. Simmer 3 minutes on high. If the water has not fully cooked off yet, strain any additional water and return the peppers back to the pan.
On high heat, add the sesame oil and mushrooms. Stir till fully combined, and the mushrooms are tossed in the oil. Fry for 4 minutes, reducing the heat if anything begins to burn. Stir until the mushroom are browned and even a little crispy on the ends. After 4 minutes, add the mirin or wine and continue to cook 1-2 more minutes. Season with salt, pepper and hot chili flakes to taste.