Korean Stuffed Peppers

Por Seonkyoung Longest · 45 min

Ingredientes

Modo de preparo

1. Mix all the filling ingredients in a bowl by hand until well combined. Set aside.
2. 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.
3. Dust the peppers inside and out with tempura powder. Shake off the excess and set aside.
4. Fill each pepper with 1–2 tablespoons of filling, depending on size, without letting the filling spill out. Repeat with the remaining peppers.
5. Heat the frying oil in a wok or heavy pot to 175°C (350°F).
6. 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.
7. 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.
8. Drain the fried peppers on paper towels or a rack set over a baking sheet.
9. Combine all the sauce ingredients and serve immediately with the peppers.

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