My Korean KitchenKorean Stuffed Chili Peppers (Gochujeon)
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Ingredients
Serves 20- 1 Tbsp minced garlic
- 10 g green onion ((0.4 ounces), (green part only), finely minced)
- 180 g green chili peppers ((6.3 ounces),(about 10-12 peppers))
- 30 g carrot ((1 ounce), finely minced)
- 60 g onion ((2.1 ounces), finely minced)
- 2 eggs (, beaten)
- 75 g minced beef ((2.6 ounces))
- 75 g minced pork ((2.6 ounces))
- 1/2 Tbsp oyster sauce
- 1/2 tsp fine sea salt
- 1/2 tsp white sugar
- 1/4 cup plain all purpose flour (, for dusting)
- 1/8 tsp ground black pepper
- 1/2 tsp sesame oil
- neutral oil (, for cooking)
- 1/2 Tbsp Korean pancake mix ((buchim garu))
- 1/2 Tbsp mirin
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Steps
- Step 1
Halve the chili peppers lengthwise and remove the seeds. If the peppers seem watery inside, gently pat them dry with paper towels. I find it easier to hold the peppers in my hand while slicing them rather than cutting them on a board.
- Step 2
In a small bowl, combine the seasoning ingredients. Add the seasoning mixture to the minced meat and mix well until evenly seasoned.
- Step 3
Add the carrot, onion, and green onion to the meat mixture and mix until evenly combined. Add the Korean pancake mix (buchim garu) and mix until the filling becomes slightly sticky and holds together well.
- Step 4
Lightly dust the inside of each halved chili pepper with flour. Fill each pepper with the meat mixture, gently pressing it in so the filling holds its shape better.
- Step 5
Lightly coat the filled side of each pepper with flour, then dip it into the beaten egg.
- Step 6
Heat a thin layer of oil in a pan over medium-low heat. Place the peppers filling-side down first and cook until golden brown, about 3 minutes. Carefully flip and continue cooking until the filling is fully cooked through.
- Step 7
Serve warm with a simple soy dipping sauce on the side, if desired.
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Halve the chili peppers lengthwise and remove the seeds. If the peppers seem watery inside, gently pat them dry with paper towels. I find it easier to hold the peppers in my hand while slicing them rather than cutting them on a board.
Source: My Korean Kitchen
