Juicy and Delicious Stuffed Chili Peppers (Gochujeon)
Homemade Gochujeon: A Classic Korean Holiday Delicacy (Sumine Banchan Style)
As the grand Korean holiday, Chuseok, approaches, we present the fourth installment of our exquisite holiday dish series: Gochujeon! These stuffed chili pepper pancakes are a true delicacy, perfect for making your harvest festival even more special.
Ingredients for Gochujeon- 1/2 cup ground pork
- 1/2 cup ground beef
- Red or green chili peppers (as many as desired)
- 1 Tbsp soy sauce
- 2 Tbsp minced garlic
- 1 pinch black pepper
- 1 cup all-purpose flour
- 1 egg
Cooking Instructions
Step 1
First, prepare the star of the Gochujeon: the meat filling. In a bowl, combine the ground pork and ground beef. Add 1 tablespoon of soy sauce, 2 tablespoons of minced garlic, and a pinch of black pepper. Mix everything thoroughly with your hands, kneading gently until the ingredients are well combined. This kneading process helps to tenderize the meat, ensuring a succulent filling.
Step 2
Now, it’s time to prepare the chili peppers. Choose either red or green chilies based on your preference. Cut each chili pepper in half lengthwise. Be careful not to cut too deep. Using a spoon or a small utensil, gently scoop out all the seeds from the inside of the peppers. Removing the seeds will prevent any bitterness and result in a cleaner flavor.
Step 3
Carefully stuff the prepared chili pepper halves with the seasoned meat mixture. Press the filling firmly into the cavity of each pepper using the back of a spoon to ensure it’s packed tightly and doesn’t fall out during cooking. Avoid overstuffing, as the filling might expand and leak out while frying.
Step 4
Lightly dust the inside of the stuffed chili peppers, specifically the side with the meat filling, with all-purpose flour. This thin coating of flour acts as a binder, helping the egg wash adhere evenly to the pepper and preventing the pancake from falling apart during cooking, thus maintaining its shape beautifully.
Step 5
Now, let’s start frying the Gochujeon. Heat a frying pan over low heat and add a generous amount of cooking oil. In a separate small bowl, beat the egg until it’s smooth and well combined. Dip the flour-dusted side of the stuffed chili peppers into the beaten egg, ensuring the filling is well coated. Gently place the chili peppers into the lightly oiled, low-heat pan, starting with the egg-coated side down. Cooking over low heat prevents the egg from burning.
Step 6
The key to perfect Gochujeon is ensuring the meat filling is cooked through. Begin by placing the chili peppers with the meat-filled side down in the pan. Cook slowly over low heat until the bottom is golden brown and the meat filling is starting to cook. Once one side is nicely browned, carefully flip the chili peppers to cook the other side. Continue cooking over low heat, flipping occasionally, until the meat filling is completely cooked and the pepper is tender. Low and slow cooking is essential to achieve a tender pepper and a fully cooked, juicy filling without burning the exterior.
