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)
- 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