AI-generated imageKorean Stuffed Fried Peppers (Gochu Twigim, 5)
Korean street-food peppers filled with pork, tofu and glass noodles, then deep-fried in a light batter rather than pan-fried like gochu-jeon.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Soak noodles in hot water about 25 minutes, drain and chop. Press tofu dry and mince mushrooms, onion and carrot.
- 02
Combine pork, tofu, chopped vegetables, noodles, garlic, 1 egg, salt and pepper for the filling.
- 03
Slit peppers lengthwise and deseed. Dust interiors with 20 g flour, then stuff them.
- 04
Whisk 150 ml cold water, 1 egg, 90 g flour, 3 tbsp cornstarch and 2 tsp baking powder. Dip peppers in batter.
- 05
Heat oil in a deep saucepan to about 160°C and fry in small batches; drain briefly and fry again around 170°C. Check the pork filling center reaches 71°C (160°F); cook longer if needed.
- 06
Mix 1 tbsp soy sauce and 1 tbsp vinegar for a dip. Cool fritters briefly to avoid hot steam burns.
Helpful source links
Before you cook
Ground pork filling must reach 71°C (160°F). Brown batter alone does not prove doneness. Never add water to frying oil or overfill pot. Refrigerate within 2 hours and reheat to 74°C. Contains soy, wheat and eggs.
Allergens: 대두, 밀, 달걀
Image & source credits
AI-generated image.
Easy meals, made simple
Mini Gimbap with Perilla, Fish Cake and Rinsed Kimchi (8 Rolls, 2 Servings)
A small-batch home adaptation of Korean market-style mini gimbap. Fill with perilla, cooked fish cake, fully cooked egg strips and rinsed kimchi; serve with mustard-soy dip. Unlike the usual carrot-spinach-pickled radish filling.
Korean Air-Fryer Bread-Wrapped Sausage Hot Dogs (4 Rolls)
A Korean-style quick snack wrapping cheese and sausages in flattened bread, then crisping them in an air fryer instead of deep-frying dough.
