These Korean stuffed chili peppers are evenly pan-fried till golden and tender, with a juicy meat filling tucked inside. They’re scrumptious on their very own, however even higher when dipped in a easy Korean pancake dipping sauce.
Why This Recipe Works
This gochujeon is reassuring, savory, and surprisingly straightforward to take pleasure in even if you’re delicate to spicy meals. The peppers flip tender and barely candy as they prepare dinner, whereas the juicy meat filling stays flavorful inside. A light-weight egg coating offers every little thing a fragile golden end with out making it really feel heavy or greasy.
I used homegrown Aleppo peppers for this model as a result of a few of my relations can’t tolerate very spicy meals. They labored fantastically right here, turning into delicate, mildly candy, and far gentler than many inexperienced chilies as soon as cooked. The result’s a comfy, home-style gochujeon that lets the flavour of the filling and peppers shine with out overwhelming warmth.
What Is Gochujeon?
Gochujeon (고추전) is a Korean pan-fried stuffed chili pepper dish made by filling inexperienced chili peppers with a seasoned meat combination, coating them evenly in flour and egg, then pan-frying till golden.
It’s generally served throughout Korean holidays comparable to Chuseok (Korean harvest pageant) and Seollal (Lunar New 12 months), alongside different jeon dishes. Though it appears to be like festive, it’s made with easy on a regular basis elements, which is why many Korean households additionally take pleasure in it as a comforting home-style dish all year long.
Elements
Important
- 180-230 g (6.3-8.1 ounces) inexperienced chili peppers (about 10-12 peppers)
- 75 g (2.6 ounces) minced beef
- 75 g (2.6 ounces) minced pork
- 30 g (1 ounce) carrot, finely minced
- 60 g (2.1 ounces) onion, finely minced
- 10 g (0.4 ounces) inexperienced onion (inexperienced half solely), finely minced
- 1/2 Tbsp Korean pancake combine (buchim garu)
Filling Seasoning
- 1 Tbsp minced garlic
- 1/2 Tbsp oyster sauce
- 1/2 Tbsp mirin
- 1/2 tsp sesame oil
- 1/2 tsp white sugar
- 1/2 tsp high quality sea salt
- 1/8 tsp floor black pepper
Coating and Cooking
- 1/4 cup plain all-purpose flour, for dusting
- 2 eggs, crushed
- Impartial oil, for cooking
* 1 Tbsp = 15 ml, 1 cup = 250 ml
Find out how to Make Gochujeon (Korean Stuffed Chili Pepper Pancakes)
1. Halve the chili peppers lengthwise and take away the seeds. If the peppers appear watery inside, gently pat them dry with paper towels. I discover it simpler to carry the peppers in my hand whereas slicing them somewhat than chopping them on a board.
2. In a small bowl, mix the seasoning elements. Add the seasoning combination to the minced meat and blend effectively till evenly seasoned.
3. Add the carrot, onion, and inexperienced onion to the meat combination and blend till evenly mixed. Add the Korean pancake combine (buchim garu) and blend till the filling turns into barely sticky and holds collectively effectively.
4. Flippantly mud the within of every halved chili pepper with flour. Fill every pepper with the meat combination, gently urgent it in so the filling holds its form higher.
5. Flippantly coat the crammed facet of every pepper with flour, then dip it into the crushed egg.
6. Warmth a skinny layer of oil in a pan over medium-low warmth. Place the peppers filling-side down first and prepare dinner till golden brown, about 3 minutes. Fastidiously flip and proceed cooking till the filling is absolutely cooked by means of.
7. Serve heat with a easy soy dipping sauce on the facet, if desired.
Ideas
Cook dinner gently.
Cook dinner the gochujeon over medium-low warmth so the filling cooks by means of evenly with out burning the surface. Attempt to not overcook the peppers, because the filling can shrink and separate from the chili whereas cooking. When turning them over, use a fork and flip them gently to assist hold the filling intact. I discovered a fork labored finest for getting beneath the peppers with out disturbing the filling an excessive amount of.
Concerning the filling.
This model skips tofu for a firmer, meatier texture. In case you desire a softer, extra traditional-style filling, you possibly can change as much as half of the meat with well-drained tofu. You can even use solely beef or solely pork in case you desire, however I discover a 50:50 mixture offers the very best steadiness of taste and texture.
Regulate the seasoning if wanted.
The filling is already effectively seasoned, so the gochujeon may be loved on their very own with no dipping sauce. In case you desire a lighter, extra conventional taste, you possibly can cut back the salt barely to fit your style.
Concerning the chili stems.
The chili stems are sometimes eliminated earlier than cooking, however I left them on for presentation. Additionally they make the peppers somewhat simpler to deal with and flip whereas cooking.
What peppers ought to I exploit?
Historically, Korean inexperienced chilies (each spicy and non-spicy varieties) are used for gochujeon. When selecting peppers, search for ones which are comparatively massive, sturdy sufficient to stuff, not overly watery, and barely candy if doable. Barely spicy peppers are generally used, however delicate peppers work effectively too if you’re delicate to warmth.
Shishito peppers, jalapenos, contemporary Aleppo peppers, and Anaheim peppers may also work. Take into account that spice ranges can fluctuate relying on the pepper selection and rising situations. For instance, the shishito peppers I attempted have been surprisingly spicy. From my analysis, Anaheim peppers are additionally thought-about a superb substitute as a result of they’re delicate, straightforward to stuff, and maintain their form effectively throughout cooking.
How ought to I retailer gochujeon?
Let the cooked gochujeon cool utterly, then retailer them in an hermetic container within the fridge for as much as 3 days.
For longer storage, you possibly can freeze them in a freezer-safe container or bag for as much as 1 month for the very best texture and taste. If stacking them for freezing, place parchment paper between layers to stop sticking.
To reheat, heat them in a evenly oiled pan over medium warmth till heated by means of and evenly crisp once more. An air fryer additionally works effectively and helps deliver again the crisp texture properly. If reheating from frozen, thaw them within the fridge in a single day if doable, or prepare dinner them straight from frozen for just a few further minutes till absolutely heated by means of.
Different Korean Aspect Dishes You May Like
In case you loved these Korean stuffed peppers, listed below are just a few extra Korean facet dishes you may additionally like.
- Stuffed Perilla Leaves (Kkaennip Jeon) – Savory stuffed perilla leaves with a delicate, juicy filling and a fragile egg coating.
- Korean Inexperienced Chili Pickles (Gochu Jangajji) – Crunchy pickled inexperienced chili peppers with a candy, salty, and tangy taste.
- Pan-fried Korean Zucchini (Hobakjeon) – Flippantly pan-fried zucchini slices coated in egg for a easy and comforting Korean facet dish.
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Halve the chili peppers lengthwise and take away the seeds. If the peppers appear watery inside, gently pat them dry with paper towels. I discover it simpler to carry the peppers in my hand whereas slicing them somewhat than chopping them on a board.
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In a small bowl, mix the seasoning elements. Add the seasoning combination to the minced meat and blend effectively till evenly seasoned.
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Add the carrot, onion, and inexperienced onion to the meat combination and blend till evenly mixed. Add the Korean pancake combine (buchim garu) and blend till the filling turns into barely sticky and holds collectively effectively.
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Flippantly mud the within of every halved chili pepper with flour. Fill every pepper with the meat combination, gently urgent it in so the filling holds its form higher.
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Flippantly coat the crammed facet of every pepper with flour, then dip it into the crushed egg.
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Warmth a skinny layer of oil in a pan over medium-low warmth. Place the peppers filling-side down first and prepare dinner till golden brown, about 3 minutes. Fastidiously flip and proceed cooking till the filling is absolutely cooked by means of.
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Serve heat with a easy soy dipping sauce on the facet, if desired.
Energy: 39kcal | Carbohydrates: 3g | Protein: 2g | Fats: 2g | Saturated Fats: 1g | Polyunsaturated Fats: 0.2g | Monounsaturated Fats: 1g | Trans Fats: 0.05g | Ldl cholesterol: 22mg | Sodium: 116mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg
The vitamin info proven is an estimate offered by a web-based vitamin calculator. It shouldn’t be thought-about an alternative choice to knowledgeable nutritionist’s recommendation.
