Hi guys!
Today I’m really excited to share another inspired recipe from my “Life in Korea” traveling show on YouTube!
If you haven’t watched my traveling show yet, go ahead and watch!
Korean stuffed peppers called “Gochu Twigim” in Korean and it is stuffed with meaty filling, battered and deep fried!
It’s like Korean style Jalapeño poppers!
Only it’s packed with Korean flavors with our own seasoning and all, it’s really delicious!
Watch The Tutorial Cooking Video First!
First, let’s make the filling.
In a mixing bowl, combine ground pork, garlic, green onion, carrot, salt, pepper, cornstarch and pinch of sugar. Mix well with your hand because your hand is the best tool in your kitchen!
Set aside, and let’s talk about the peppers!
Of course, the best option will be the Korean peppers as I used on this recipe. It has thin skin with mild spicy flavor.
You can find it easily at Korean grocery stores but no worries if you don’t have one around you!
You can also use Anaheim or jalapeño!
Anaheim is a bit spicy and large size,so easy to fill up the filling. Which works great!
Jalapeno, you all know how deliciously spicy it is, it works amazing as well!
Cut each pepper down in the middle lengthwise, only one side- like making pepper pockets.
Carefully, scraping out the seeds with a small spoon.
Ok, this is very important. When you scraping, it needs to be hard enough to get the seeds out, but gently enough to not rip off the pepper.
Talking about powder control here.
Rinse under cold water inside out and shake off all the excess water.
Dust the peppers with tempura powder, inside out.
Shake off the excess and set aside.
Fill a prepared pepper about 1 to 2 tablespoons of the filling. It’s depending on the size of the pepper.
Make sure the filling doesn’t come out from the pepper.
Repeat with the rest of the prepared peppers and the fillings.
Heat frying oil in a wok or this bottom pot to 350°F
In a bowl, combine tempura powder and water and whisk until well combined.
Start from 1 cup of cold water if you like thick batter, this will be enough.
Add 1/4 cup more if you like a bit thiner.
Dip stuffed pepper into the batter, coat it evenly and carefully drop into hot oil.
Fry for 5 to 6 minutes or until it’s crispy golden outside and fully cooked inside.
Remove from the oil to paper towel or cooling rack lined baking sheet.
If you are wondering the wok I’m using in this video, it’s Lodge 14 inch Cast Iron Wok.
It’s already seasoned and heavy duty, perfect for deep frying and stir frying!
I’m in love since this baby came to my life.
Meanwhile peppers are cooking, let’s make the sauce!
Just go ahead and combine all the ingredients for the sauce and it’s done!
We call this sauce “Cho Ganjang”. Means “Sour Soy Sauce”.
In Korea this Cho Ganjnag usually served with deep fried or pan fried food, because the tangy sour flavor cuts off the greasy flavor from the oil.
Serve immediately with the sauce! Enjoy!
Don’t eat too fast as I did! lol!
PrintKorean Stuffed Pepper, Gochu Twigim
- Total Time: 12 mins
- Yield: 10 to 12 1x
Description
Ingredients
For the Filling
- 10 oz ground pork (You can substitute to ground beef, turkey or chicken)
- 3 cloves garlic, chopped
- 1/4 cup carrot, chopped
- 1 green onion, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp cornstarch
- 1/4 tsp sesame oil
- 1/4 tsp sugar
To Prepare the Peppers
- 10 to 12 large Korean peppers or 14 to 16 jalapeno
- 1/4 to 1/3 cup tempura powder
For the Batter
- 2 cups tempura powder
- 1 to 1 1/4 cup cold water frying oil
For the Sauce (Cho-ganjang)
- 2 Tbsp soy sauce
- 2 Tbsp rice vinegar or lemon juice
- 1 tsp gochugaru, Korean red pepper flakes (You can substitute to cayenne)
Instructions
- In a mixing bowl, combine all ingredients for the filling and mix well with your hand. Set aside.
- Cut each pepper down in the middle lengthwise, only one side- like making pepper pockets. Carefully, scraping out the seeds with a small spoon. Rinse under cold water inside out and shake off all the excess water.
- Dust the peppers with tempura powder, inside out. Shake off the excess and set aside.
- Fill a prepared pepper about 1 to 2 tablespoons of the filling. It’s depending on the size of the pepper. Make sure the filling doesn’t come out from the pepper. Repeat with the rest of the prepared peppers and the fillings.
- Heat frying oil in a wok or this bottom pot to 350°F
- In a bowl, combine tempura powder and water and whisk until well combined. Start from 1 cup of cold water if you like thick batter, this will be enough. Add 1/4 cup more if you like a bit thiner.
- Dip stuffed pepper into batter, coat it evenly and carefully drop into hot oil. Fry for 5 to 6 minutes or until it’s crispy golden outside and fully cooked inside. Remove from the oil to paper towel or cooling rack lined baking sheet.
- Meanwhile peppers are cooking, let’s make the sauce! Just go ahead and combine all the ingredients for the sauce and it’s done!
- Serve immediately with the sauce! Enjoy!
- Cook Time: 12 mins
11 comments
Very good recepie…100% perfect
Wow! These were very delicious! My wife and I used this recipe a few times already. They are so addictive!!
Yes! This dish is very delicious and addictive at the same time
omg looks good !! I just picked some from my garden and was not sure how to use them. I’m going to try this recipe tomorrow, but with a meat substitute (:
Ou that sounds amazing!
My mother in-law makes this for me every time I visit her in CheongDo, thanks for this one! Can this be called the “Longest Gochu”dish? 🙂
Wow! I usually don’t like stuffed peppers, but saw the video and something drew me to try it. It’s super delicious! Super light, not oily, great flavor. I ended up putting like twice the amount of carrots and green onions for a little more flavor and greens, and it was great. The dipping sauce is perfect. Only thing is I wasn’t thinking that I shouldn’t use my bare hands when dealing with the peppers and have a little residual burn from the pepper oils. Gotta use those gloves next time!
Used the recipe as written. Delicious 😋
Hi! i love all your recipes, do you know of a gluten-free version to fry? can i coat with potato starch or corn starch instead?
Love this! Tried it tonight and we’re hooked. It’s especially helpful to have the nutritional information! I’m diabetic and have to know how many carbs are in everything we eat.
I’ve made so many of your recipes, I can’t count and we have never been disappointed.
Thank you!
OMG! This means so much to me! Thank you so much for the support ❤️ I can’t wait to share more recipes to help!