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Clean recipe · mykoreankitchen.com

Korean Stuffed Chili Peppers (Gochujeon)

These Korean stuffed chili peppers are a comforting home-style dish made with green chili peppers filled with seasoned meat and lightly pan-fried until tender. They’re commonly enjoyed during Korean holidays and family meals, especially with a simple dipping sauce on the side.

Original recipe: mykoreankitchen.com

Yield:
20 servings
Prep:
25 min
Cook:
15 min
Total:
40 min
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Korean Stuffed Chili Peppers (Gochujeon)

Ingredients

  1. 180 g green chili peppers ((6.3 ounces),(about 10-12 peppers))
  2. 75 g minced beef ((2.6 ounces))
  3. 75 g minced pork ((2.6 ounces))
  4. 30 g carrot ((1 ounce), finely minced)
  5. 60 g onion ((2.1 ounces), finely minced)
  6. 10 g green onion ((0.4 ounces), (green part only), finely minced)
  7. 1/2 Tbsp Korean pancake mix ((buchim garu))
  8. 1 Tbsp minced garlic
  9. 1/2 Tbsp oyster sauce
  10. 1/2 Tbsp mirin
  11. 1/2 tsp sesame oil
  12. 1/2 tsp white sugar
  13. 1/2 tsp fine sea salt
  14. 1/8 tsp ground black pepper
  15. 1/4 cup plain all purpose flour (, for dusting)
  16. 2 eggs (, beaten)
  17. neutral oil (, for cooking)

Instructions

  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.
  2. In a small bowl, combine the seasoning ingredients. Add the seasoning mixture to the minced meat and mix well until evenly seasoned.
  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.
  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.
  5. Lightly coat the filled side of each pepper with flour, then dip it into the beaten egg.
  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.
  7. Serve warm with a simple soy dipping sauce on the side, if desired.