Savory Miso-Stuffed Peppers: A Summer Delight
Beat the Heat with a Flavorful Side Dish: How to Make Delicious Miso-Stuffed Peppers (Doenjang Gochu)
A visually appealing and deliciously satisfying stuffed pepper side dish that’s perfect for summer meals.
Main Ingredients- 10 Korean green peppers or regular green bell peppers (Choose based on your preference. Korean cucumbers offer a crisp texture, while regular green peppers provide a mild heat.)
Filling & Seasoning- 1/4 block firm tofu (Ensure it’s well-drained of excess water)
- 1 Tbsp sesame oil (Adds a nutty aroma and flavor)
- 1 Tbsp doenjang (Korean soybean paste – homemade or store-bought)
- 1 Tbsp minced garlic (Enhances the savory depth of the filling)
- 1/2 Tbsp gochujang (Korean chili paste – balances the flavor with a hint of sweetness and spice)
- 1/3 Tbsp sugar (Adds a subtle sweetness to round out the flavors)
- 1/4 block firm tofu (Ensure it’s well-drained of excess water)
- 1 Tbsp sesame oil (Adds a nutty aroma and flavor)
- 1 Tbsp doenjang (Korean soybean paste – homemade or store-bought)
- 1 Tbsp minced garlic (Enhances the savory depth of the filling)
- 1/2 Tbsp gochujang (Korean chili paste – balances the flavor with a hint of sweetness and spice)
- 1/3 Tbsp sugar (Adds a subtle sweetness to round out the flavors)
Cooking Instructions
Step 1
Start by preparing your peppers. You can use Korean cucumbers (oi gochu) for a crisp texture or standard green bell peppers (put gochu) for a milder flavor. Remove the stems and wash them thoroughly under cold running water. Pat them dry.
Step 2
Carefully slice the peppers in half lengthwise. Aim for a consistent thickness; if they are too thin, the filling might spill out during cooking.
Step 3
Using a small spoon or the tip of a knife, gently scoop out the seeds and pith from the inside of each pepper half. Be delicate to avoid breaking the pepper.
Step 4
It’s crucial to remove as much moisture from the tofu as possible. Place the tofu block on a few layers of paper towels. Cover with more paper towels and press down gently with your hands to squeeze out excess water. Draining the tofu well will ensure the filling is firm and not watery.
Step 5
Heat a non-stick pan over medium-low heat. Add 1 tablespoon of sesame oil and 1 tablespoon of doenjang.
Step 6
Stir the doenjang and sesame oil together using a spatula or spoon. Sauté over low heat until the doenjang becomes a rich brown color and releases a fragrant, nutty aroma. Be careful not to burn it.
Step 7
Turn off the heat under the pan. Add the well-drained tofu, 1 tablespoon of minced garlic, 1/2 tablespoon of gochujang, and 1/3 tablespoon of sugar to the pan with the sautéed doenjang.
Step 8
Use a spatula or spoon to thoroughly mash the tofu and mix it with all the seasoning ingredients. Continue mashing and stirring until the tofu is smooth and well combined with the seasonings, creating a cohesive filling.
Step 9
Using a spoon or a small teaspoon, carefully fill each pepper half with the prepared doenjang mixture. Pack the filling evenly inside the peppers, ensuring it adheres well to the inner surface.
Step 10
Once all the peppers are generously filled, your delicious Miso-Stuffed Peppers are ready! This flavorful side dish, made with care, is sure to be a hit with your family. ^^
