Delicious Stuffed Peppers (Gochujeon) with a Refreshing Crunch
How to Make Flavorful Gochujeon at Home
These Gochujeon (stuffed peppers) are made with crisp Korean cucumbers or chili peppers, enhancing their delightful texture. We’ve intentionally omitted garlic to highlight the natural flavors of the ingredients, resulting in a clean and pure taste. Experience the wonderful harmony of savory meat filling and crisp peppers!
Main Ingredients- 200g ground beef
- 200g ground pork
- 1/2 onion, finely minced
- 1/3 carrot, finely minced
- 3 dried shiitake mushrooms, rehydrated and finely minced (or fresh shiitake)
- 1 handful of chives, finely chopped
- 10-15 Korean chili peppers (like Oigochu or Gwally-gochu) or bell peppers, depending on preference
Seasoning & Batter- 1/2 tsp salt
- Pinch of black pepper
- 3 Tbsp cooking oil (for frying)
- 3 eggs
- 1/2 tsp salt
- Pinch of black pepper
- 3 Tbsp cooking oil (for frying)
- 3 eggs
Cooking Instructions
Step 1
In a large bowl, combine the ground beef, ground pork, finely minced onion, carrot, shiitake mushrooms, and chopped chives. Add 1/2 tsp salt and a pinch of black pepper. Adding plenty of vegetables makes the meat filling tender and flavorful.
Step 2
Knead the mixture vigorously for about 10 minutes until it becomes sticky and well-combined. Kneading thoroughly develops the gluten in the meat, ensuring the filling holds its shape and doesn’t fall apart during cooking. Resist the temptation to add flour or eggs at this stage; it’s crucial for preserving the pure meat flavor.
Step 3
Wash the Korean chili peppers (or bell peppers) thoroughly. Slit them lengthwise, then carefully scoop out the seeds and pith using a spoon or a small utensil. Removing the seeds ensures a clean taste and preserves the peppers’ crispness without any bitterness.
Step 4
Lightly dust the inside of the hollowed-out peppers with flour. This helps the meat filling adhere better and allows the egg wash to coat the peppers evenly. Then, using a spoon or your hands, firmly stuff the prepared meat mixture into the peppers, filling them generously. Press the filling down tightly so it doesn’t shrink during cooking.
Step 5
Lightly coat the outside of the stuffed peppers with flour as well. A thin layer is best. This flour coating acts as a base for the egg wash, ensuring it adheres well.
Step 6
In a separate bowl, whisk the 3 eggs to create an egg wash. Dip the floured peppers into the egg wash, ensuring they are fully coated on all sides.
Step 7
Heat about 3 Tbsp of cooking oil in a non-stick skillet over medium-low heat. Carefully place the egg-coated peppers into the hot pan. Avoid overcrowding the pan to ensure even cooking. Cook over gentle heat, allowing them to fry slowly. This slow cooking process ensures the filling is cooked through while the pepper remains tender.
Step 8
Once one side is golden brown, gently flip the peppers to cook the other side. Avoid flipping too often to allow the filling to cook thoroughly. Fry for about 3-4 minutes per side, and give them a final flip to achieve a nice, even golden-brown color all around. This method results in a tender interior and a slightly crisp exterior.
Step 9
Once cooked, transfer the Gochujeon to a plate lined with paper towels to drain any excess oil. Serve immediately while warm. These are perfect as a side dish or as an appetizer with drinks. Enjoy your delicious homemade Gochujeon!
