Korean Stuffed Chili Peppers (Gochu Twigim)

Ingredients (serves 4–6):

Stuffed peppers

• 12–15 large green chili peppers (mild Korean peppers preferred)

• 300 g ground pork (or a mix of pork and tofu)

• 100 g firm tofu, drained and mashed

• 1 small onion, finely chopped

• 2 green onions, finely chopped

• 1 small red chili, finely chopped (optional, for heat)

• 1 egg

• 1 tablespoon soy sauce

• 1 teaspoon sesame oil

• ½ teaspoon black pepper

• Salt, to taste

Batter

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 egg

• 180–200 ml cold water

• Pinch of salt

For frying

• Vegetable oil, enough for deep frying

Dipping sauce (optional)

• Soy sauce

• Vinegar

• Chili flakes

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Instructions:

1. Prepare the peppers
   Wash the chili peppers and make a lengthwise slit on one side. Carefully remove seeds and membranes without breaking the peppers.

2. Make the filling
   In a large bowl, combine ground pork, mashed tofu, onion, green onions, red chili, egg, soy sauce, sesame oil, black pepper, and salt. Mix until well combined but not overworked.

3. Stuff the peppers
   Gently fill each chili pepper with the meat mixture, pressing lightly so the filling reaches the ends. Do not overfill.

4. Prepare the batter
   In a bowl, mix flour, cornstarch, salt, egg, and cold water until smooth. The batter should be light and slightly runny.

5. Coat the peppers
   Lightly dust the stuffed peppers with flour, then dip them fully into the batter, ensuring an even coating.

6. Fry
   Heat oil to about 170–175°C (340–350°F). Fry the peppers in batches for 4–6 minutes, turning occasionally, until golden brown and crispy. Remove and drain on paper towels.

7. Serve
   Serve hot with a simple dipping sauce made from soy sauce, vinegar, and chili flakes.

Tips:

• Mild Korean chilies give the best balance of flavor and heat.

• Keep the oil temperature steady for a crisp, non-greasy coating.

• This dish is commonly served as a side dish (banchan) or appetizer in Korean meals.