Remove the stems from the shishito peppers.

Wash the peppers thoroughly under running water and drain.

If any peppers are too large, break them in half by hand.

In a large bowl, add the peppers and coat them evenly with flour. The moisture on the peppers will help the flour stick.

Bring about 2 cups of water to a boil in a steamer.

Place the flour-coated peppers in the steamer basket. Sprinkle any leftover flour from the bowl over the peppers.

Cover the steamer and steam over medium-high heat for 7 minutes.

While the peppers steam, mix soy sauce, hot pepper flakes, and water in a small bowl to create the seasoning sauce.

Prepare the dried anchovies by removing the heads, guts, and spines.

Thinly slice half of a small onion and mince the garlic cloves.

After 7 minutes of steaming, turn off the heat and set the peppers aside.

In a large pan, heat vegetable oil and sauté the minced garlic and cleaned anchovies for about 1 minute until fragrant.

Add the sliced onion and the prepared seasoning sauce to the pan. Cover and simmer on low for 2 minutes.

Add the steamed peppers to the pan with the sauce.

Turn the heat up to medium-high and stir everything together for about 1 minute, ensuring the peppers are fully coated in the sauce.

Turn off the heat. Add sesame oil and sesame seeds, and give it a final mix.

Transfer the finished dish to a container. Let it cool down before storing it in the refrigerator.