Empty My Fridge
Korean Stuffed Peppers | Korean Street Food Gochu Twigim! 🌶
Ingredients
- Ground pork10 oz
- Garlic · chopped3 cloves
- Carrot · chopped¼ cups
- Scallion · chopped1
- Salt½ tsp
- Black pepper¼ tsp
- Cornstarch1 tsp
- Sesame oil¼ tsp
- Sugar¼ tsp
- Jalapeño chili10–12
- Tempura flour · powder¼–⅓ cups + 2 cups
- Water frying oil1–1 ¼ cups
- Soy sauce2 tbsp
- Rice wine vinegar2 tbsp
- Chili flake · flakes1 tsp
Instructions
- Mix all the filling ingredients in a bowl by hand until well combined. Set aside.
- Cut each pepper lengthwise down one side only, to make a pocket. Scrape out the seeds with a small spoon. Rinse inside and out under cold water and shake off excess water.
- Dust the peppers inside and out with tempura powder. Shake off the excess and set aside.
- Fill each pepper with 1–2 tablespoons of filling, depending on size, without letting the filling spill out. Repeat with the remaining peppers.
- Heat the frying oil in a wok or heavy pot to 175°C (350°F).
- In a bowl, whisk the tempura powder with the cold water. Use 1 cup of water for a thick batter, plus 1/4 cup more for a thinner one.
- Dip each stuffed pepper in the batter to coat evenly, then carefully lower into the hot oil. Fry for 5–6 minutes until crisp and golden outside and cooked through.
- Drain the fried peppers on paper towels or a rack set over a baking sheet.
- Combine all the sauce ingredients and serve immediately with the peppers.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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