← Nouns Cooking · Korean

Ingredients

• 12 large mild green peppers (Korean or Anaheim)
• 250 g Minced pork
• 150 g firm tofu, squeezed dry and crumbled
• 30 g Carrot, finely chopped
• 1 Spring onion, finely chopped
• 2 cloves Garlic, minced
• ½ tsp Salt
• ¼ tsp Black pepper
• ½ tsp Toasted sesame oil
• 1 tsp Cornflour (cornstarch)
• 2 tbsp plain flour, for dusting
• 150 g plain flour (or tempura mix)
• 2 tbsp potato starch or cornflour
• 240 ml ice-cold water
• 1 l oil, for deep-frying
• 2 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Gochugaru (Korean chilli flakes)

Method

1. Mix the filling ingredients well with your hands until sticky. Stir the dipping sauce together.
2. Slit each pepper lengthways down one side, keeping the stem on, and scrape out the seeds. Dust the inside with a little flour, then pack in the filling and smooth it flush with the opening.
3. Heat the oil to 175°C (350°F). Whisk the batter ingredients briefly; a few lumps are fine.
4. Dust the stuffed peppers in flour, dip them in the batter and fry 3–4 at a time for 5–6 min, turning, until golden and the pork is cooked through. Drain on a rack.
5. For extra crunch, fry them all again for 1 minute. Serve hot with the dipping sauce.

Tips

• Jalapeños work if you like heat; use 16 smaller ones and fry for 4–5 min.
• The flour dusting inside the pepper helps the filling stick so it does not fall out while frying. If you use jalapeños or other hot chillies, wear gloves to deseed them and keep your hands away from your eyes.

Sources

Written in our own words after cross-checking these recipes:

Seonkyoung Longest FutureDish