Korean Stuffed Peppers (Gochu Twigim) is now one of my favorite comfort foods. It is delicious, easy-to-make and brings me to a “happy” place.
These green peppers are stuffed with a mixture of minced pork, tofu and diced vegetables and are double-fried for an crispy skin. After a bite, you will find yourself smiling and wanting to share the recipe with your friends.
In Seoul, you may have seen a version of these deep-fried chili peppers sold at Tteok-bokki street vendors. However, their peppers are barely stuffed and leave grease running in your hands. With this recipe, you will get more stuffing with less grease. When you get a free weekend, whip it up for your family and friends.
Korean Stuffed Peppers - Stuffed and double-fried
Yield 4 people
These green peppers are stuffed with a mixture of minced pork, tofu and diced vegetables. Double-fried for an extra crispy skin!
- Anaheim Peppers - 12
- Flour - 1/2 cup
- Vegetable oil - 1/2 liter (or use any oil)
- Minced pork - 200 grams
- Tofu - 1/2 a whole block (150 grams)
- Zucchini - 30 grams
- Carrot - 30 grams
- Onion - 1/2 whole
- Spring onion - 1/2 whole stalk (or use chives)
- Egg - 1
- Minced garlic - 1 teaspoon
- Salt - 1 teaspoon
- Black pepper - few shakes
- Flour - 1 cup
- Potato starch - 2 Tablespoon
- Water - 1 cup
- Ice cubes - 4
- Soy sauce - 2 Tablespoon
- Vinegar - 1 teaspoon
- Lemon juice - few squeezes
- Wash peppers. Slice peppers open with a knife and take out the seeds (careful not to tear the stems). Rinse peppers under water to take out all seeds. Set peppers aside and let them drip-off excess water - do not pat dry them down with paper towels (we need them slightly wet)
- Take out a plate and pour 1/2 cup of flour onto it. Take slightly wet peppers and roll into flour to coat both the inside and outside of each pepper. Save left-over flour for the third step.
- Season minced pork with salt and black pepper. Mash the pork throughly with your hands.
- Then smoosh down the tofu block with your knife. Repeat until the tofu get a consistency of cottage cheese. Place smooshed tofu into kitchen towel and squeeze out excess water.
- Dice zucchini, carrot, onion and spring onion into small pieces. Take out large mixing bowl and place in the pork, smashed tofu and diced vegetables. Then break an egg into the mix.
- Next season with minced garlic, salt, black pepper and mix it together thoroughly.
- Fill peppers with stuffing. Try to pack as much as you can.
- Roll the filled pepper once more into the left-over flour from the first step.
- Then make the frying batter: Take out a large mixing bowl and pour in 1 cup of flour, 2T potato starch, 1 cup of water and few ice cubes. Mix batter thoroughly. Dip each pepper into wet batter. We are ready for frying.
- Take out large pot and fill with oil. Bring oil up to 350F (180 C). Place peppers in. Fry until light brown.
- Remove from oil and let peppers cool down for 5 minutes.
- Then place back into fryer until golden brown. Let it cool down before eating.
Make Dipping Sauce
- Mix soy sauce, vinegar and lemon juice together.
- In the video, I am using Korean cucumber peppers (오이고추). They do not taste spicy at all - similar to a green bell pepper. However, these peppers maybe hard to find outside of a Korean grocery mart.
- If you are living in North America, use Anaheim peppers. If those are not available either, just use any local mild green pepper.
- Watch video below for more details