Spicy Cheongyang Pepper Pancakes
How to Make Deliciously Spicy Cheongyang Pepper Pancakes
Leveraging the versatile filling from donggeurangttaeng (Korean meat patties), these stuffed pepper pancakes offer a delightfully spicy kick, especially when made with Cheongyang peppers. They add a unique flair to a platter of assorted jeon (Korean pancakes). Here’s a simple yet detailed guide on how to make these flavorful pepper pancakes, perfect for holidays and special occasions!
Main Ingredients
- Peppers (Cheongyang peppers or your preferred type)
- All-purpose flour (for coating)
- Eggs
- Donggeurangttaeng filling (store-bought or homemade)
Cooking Instructions
Step 1
Begin by preparing your fresh peppers. Slit each pepper lengthwise, making sure to remove the seeds to create a clean cavity for filling.
Step 2
Rinse the slit peppers under running water to wash them thoroughly. Pat them dry to ensure the filling adheres well and they fry up nicely.
Step 3
The filling used for this recipe was prepared alongside donggeurangttaeng. A typical donggeurangttaeng filling includes minced pork, finely chopped onions, carrots, zucchini, scallions, and soft tofu. (For a detailed recipe on making donggeurangttaeng filling, please refer to this blog link: https://blog.naver.com/yuhyun1/222499320874)
Step 4
Carefully stuff the hollowed-out peppers with the prepared donggeurangttaeng filling. Cheongyang peppers can be small, so stuffing them might require a little extra patience. Adjust the amount of filling to your preference; stuffing them generously will result in even more satisfying pepper pancakes. Now, they are ready for their flour and egg coatings before being pan-fried over medium-low heat to perfection!
Step 5
When making various Korean pancakes, especially during holidays like Chuseok, it’s easy to get caught up in the cooking process and forget to take enough photos! Sometimes, I wish I had captured more shots of the frying stage. Haha.
Step 6
Once the stuffed peppers are ready, roll each one evenly in flour, ensuring a light coating. Then, dip them into a beaten egg mixture, allowing any excess to drip off, to create a lovely egg batter coating.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the coated pepper pancakes into the hot oil. Fry them gently, turning occasionally, until they are golden brown and cooked through on all sides. This even browning indicates your delicious pepper pancakes are ready!
Step 8
These pepper pancakes are not just ideal for holiday feasts like Chuseok, but also make a wonderful everyday dish. If making the donggeurangttaeng filling seems too much work, feel free to use store-bought dumpling filling or any other seasoned ground meat mixture – they will be delicious! Serving them as part of an assorted jeon platter makes for a truly festive spread. Adding a few spicy Cheongyang pepper pancakes among milder ones can also be a fun ‘lucky dip’ surprise for your guests! With the holidays approaching, why not try making these delicious pepper pancakes using this recipe? 😀
