Gochujeon Stuffed Peppers Recipe Korean JenCooksKorean

Gochujeon Stuffed Peppers Recipe

Gochujeon Stuffed Peppers Recipe

Jeon is one of my favorite Korean foods because it is like simplified mandoo that is easier to make and less time consuming. It’s less time consuming because there are less ingredients in the filling, easier to fill the peppers than make individual dumplings, and faster to cook. I like jeon so much I can eat it as a meal alone with just rice and soy sauce for dipping. It is also great that you can mix tofu into the ground beef in the filling to cut the overall amount of fat in the filling.

Gochujeon Stuffed Peppers Korean Recipe Vertical

There are many types of Korean jeon which are all different variations of floured, egg washed, and fried vegetables, meat, and seafood. My other favorite types of jeon are perilla leaf or kketnip jeon (which was actually the first recipe I posted on this blog), zucchini jeon, and oyster jeon. These stuffed peppers are much easier to fill and make than the kketnip jeon.

Below is my video and instructions for Gochujeon Stuffed Peppers Recipe. In Korean it is “고추전”

Gochujeon Stuffed Peppers Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Gochujeon Stuffed Peppers Recipe


  • 20 jalapeno or sweet Italian peppers
  • 3/4lb ground beef
  • ½ package firm tofu
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp soy sauce
  • ½ tbsp sesame oil
  • 1 tbsp sesame seeds (optional)
  • 3 scallions (chopped)
  • 2-3 cloves garlic (minced)
  • 1/8 C flour
  • 2 eggs
  • Grapeseed oil


  1. Cut the jalapenos in half and remove ribs and seeds. Lightly dust both sides of the peppers with flour.
  2. Prepare the filling by first crumbling the tofu and squeezing out as much water as possible. Combine the tofu, ground beef, salt, pepper, soy sauce, sesame oil, sesame seeds, chopped scallions, and garlic and mix together by hand until the mixture is uniformly distributed.
  3. Beat the eggs in a bowl and season with some salt and pepper
  4. Fill each pepper half with filling.
  5. Heat up a nonstick skillet on medium heat with grapeseed oil.
  6. Dip each stuffed pepper half in the egg and fry both sides on the pan for 4-5min per side. If you are using larger peppers adjust the frying time accordingly.
  7. If you have leftover filling you can make small patties and dip them in the egg and fry them as well.
  8. Serve with soy sauce. Optional- add some vinegar, chili pepper powder, chopped scallions, and toasted sesame to the soy sauce.
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Gochujeon Stuffed Peppers Recipe Ingredients

The Ingredients for Gochujeon


Gochujeon Stuffed Peppers Recipe Filling

Preparing the filling and peppers

Gochujeon Stuffed Peppers Recipe Korean 2

Lightly dusting the prepped peppers with flour so the filling and egg adheres properly

Gochujeon Stuffed Peppers Recipe Korean 3

Stuffed Peppers!

Gochujeon Stuffed Peppers Recipe Frypan

Lightly frying the stuffed peppers in grapeseed oil


jangjorim recipe korean braised brisket soy sauce jencookskorean

Jangjorim Recipe

Jangjorim is one of my favorite banchan or Korean side dishes to eat with rice. The salty brisket is the perfect accompaniment for rice. I like that you boil all the impurities and fat out of the meat first before braising. Most people add peeled hard boiled eggs to this dish which become perfectly marinated and flavorful in the beef broth, soy, garlic, and onion sauce- all of these flavors together are wonderful. This is also an economical dish since brisket is a cheaper cut of meat at about $6/lb and you can make a lot of this and eat it for a long time. This is a common side dish at many Korean restaurants, but the best one I have had in New York so far was at Chom Chom on 55th street which has since closed, I hope whoever the chef was at that cool little Korean tapas restaurant has moved on so more people can taste their delicious cooking and skill.

Below is a short video and the jangjorim recipe.

Jangjorim Recipe

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 50 minutes

Yield: 3lb of braised brisket

Jangjorim Recipe

Traditional Korean "jorim" recipe for soy sauce braised brisket


  • 3 lb brisket
  • 1 large onion, roughly chopped
  • 10 garlic cloves
  • 2 C soy sauce
  • 10 Tbsp sugar
  • 3 Tbsp black pepper
  • 2 large potatoes- cubed into small pieces
  • 2 carrots- cut into small round pieces
  • 5 hardboiled and peeled eggs


  1. Trim the brisket of fat and cut into large cubes, about 4in a side
  2. (Optional) Soak the brisket in cold water for about 20min and drain, this rids the brisket of blood and impurities
  3. Put the cubes of brisket into a large pot and cover with water, boil for 10 min, then drain. This rids the brisket of most of its impurities.
  4. Put the cubes of brisket back into the pot and cover with water, add in the roughly chopped onion and 10 peeled garlic cloves. Boil covered with the lid on for an hour.
  5. After boiling for an hour, skim any floating fat off the top of the broth with a big spoon and discard. Strain the mixture to remove the onions and garlic, making sure to reserve all the broth.
  6. Shred the brisket into smaller pieces with the grain by hand.
  7. Add all the strained broth back to the pot with the brisket, 2C soy sauce, 3 Tbsp black pepper, and 7 Tbsp sugar. (If you do not like overly sweet foods I recommend adding sugar 2Tbsp at a time until the sweetness is to your liking. Simmer covered for 30 minutes. If you do not have enough broth to cover the meat, add in water until everything is covered.
  8. Add the cubed potato and carrot into the pot and simmer covered for another 30 minutes. At this point the dish should be done, if the beef is not tender you can simmer an additional 30 minutes. You can either add in the hardboiled eggs whole at the end or slice them thinly. Sometimes the egg yolks break down and crumble if you slice them first so I prefer to put them in whole and marinate in the sauce.
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jangjorim 5lb brisket

A big piece of brisket from BJ’s

jangjorim brisket cut into cubes

The brisket cut into large cubes before soaking in water and the first boil

jangjorim brisket after first boil

Draining the brisket after the first boil

jangjorim korean brisket onions garlic

First boiling the brisket with onions and garlic

jangjorim korean brisket eggs

Adding in the boiled eggs at the last step


Moodeungsan Han-U Korean BBQ Beef

Where to eat Han-U in Korea

Not all Korean BBQ is equal, the best is Han-U 한우, Korean domestic beef. You can only experience this special taste in Korea because it is not readily exported or available outside of Korea. Japan has Kobe beef, Korean has Han-U. Han-U is fatty and melts in your mouth with some chew without being overwhelmingly fatty like some cuts of Kobe beef. If you are ever in Korea this is something you must definitely try.

My favorite place to eat this changes from time to time, but currently it is Changgo43 창고43 with locations in Yeouido and Myeongdong. I like this particular restaurant for Han-U because the meat comes in larger slabs, so you get to really taste the flavor and texture moreso than with the smaller thinner pieces at other restaurants. Most restaurants grill over a charcoal pit but this restaurant grills the meat in a heavy cast iron skillet.

The menu in Korean is on Changgo43′s website here. The menu is very short with 3 types of meat, some soups/stews, and fried rice “bokkeumbap.” The three types of meat are the Changgo Special KRW 36,000 / $35, Tenderloin “Anshim” 36,000 / $35, Sirloin “Deungshim” KRW 51,000 / $50. Prices are for one order which is 150 grams or 5oz. Each of the larger pieces in the video is one order. (Assumes a $1=KRW 1,020 exchange rate.) I tried one order of each and the $50 Sirloin is by far the best; the waitress told us they sell the most of this one. The soups and stews are $5-$6 and fried rice is $3. The fried rice is cooked at the end of the meal in the residual beef fat with kimchi and scallions.

Han-U is very expensive in Korea as it is the rare top quality meat from only domestic cattle, so you will see a lot of people on corporate tabs in the restaurant after work. The smell from grilling permeates your clothes, so the restaurant provides large plastic bags for you to stuff your jackets into so at least your jacket does not smell like a Korean cow. They also provide a black apron to protect your clothing. You will need to shower after eating this, and some dogs on the street may try to follow you home. Despite the pervasive odor and high cost this is truly worth it.

Where to eat Han-U in Korea: My prior favorite place to eat Han-U before Changgo43 was Moodeungsan (무등산) in Cheongdamdong. This is a uber fancy two story bbq restaurant. As soon as you walk in you will see fancy looking people grilling meat and a wall of signatures from celebrities who have dined there like Lady Gaga and Britney Spears. All of their meat is really delicious and their nengmyun is especially good. I have also heard good things about Twobbul 투뿔등심 but have yet to try.

Click here to see more photos and reviews of where to eat Han-U in Korea

hodogwaja 호두과자 korean walnut red bean cake

Korean Stovetop Walnut Cakes Hodogwaja 호두과자

One of my favorite Korean street snacks is Hodogwaja (호두과자), little walnut-shaped cakes stuffed with azuki red bean and walnut filling. During my childhood in Massachusetts, I could only enjoy these treats when I visited Korea, so I would try to eat as many as I could while I was there. Now that I am in NY it is easy to find them at the local HMart, however, the ones on the streets of Seoul are still the best.  I saw on Cocohodo’s website that they are planning to open a shop in NY. I personally like 천안옛날호두과자 which I found after an amazing dinner of Korean Hanwoo Beef at 창고43 near Euljiro 3ga.

I wanted to try making this snack at home, so I looked for recipes and videos. The real street snacks are made with a special cast iron machine, but since I do not have access to anything like that here in the US, I decided to use two of my Nordicware Autumn Cakelet Pans, with acorn and leaf shaped molds, and hope for the best.

Most of the Korean recipes online recommend using a waffle or pancake mix to make this cake, so I used Wholefood’s pancake mix. The first time I tried this the pancake mix alone was not sweet enough. The second time I added 1Tbsp of sugar for each cup of pancake mix and the results were much better. You can find the canned azuki red bean for the filling at a local Korean or Japanese grocery store or order from Amazon. The canned azuki red bean is so sweet that you do not need to add any sugar to it. A little goes a long way, I was able to make almost 50 of these little cakes with just one can of red bean filling.

I learned two things from mistakes made the first time around- 1) Put the flame on the lowest possible setting, because the flame is in direct contact with the thin pan, a medium flame burnt all my cakes. 2) I tried putting butter on the molds thinking that the cake would stick to the pan and not come out on its own. The butter is unnecessary, the cakes fall off of this nonstick pan easily. Also the butter burns quickly in the pan and the burnt butter does not look good on the outside of the cake. The Nordicware Autumn pan is good because it has acorn and walnut/pinecone shapes but any 2 pans with little molds should work.

Korean hodogwaja hodugwaja walnut red bean cake

The flame should be smaller than this or else the cakes will burn

Korean hodogwaja hodugwaja walnut red bean cake

Learning from my mistakes, medium heat burns the cakes quickly

I was able to make 24 of these little cakes with 1.5C of prepared pancake batter. The recipe is below but please watch the video first as it was hard to describe the pan inversion in words.

Hodogwaja Mini Korean Cakes with Red Bean & Walnut Filling

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 24 cakes

Serving Size: 1 cake

Hodogwaja Mini Korean Cakes with Red Bean & Walnut Filling

Recipe for Hodogwaja (????) Korean cakes filled with azuki red bean and walnut


  • 1C of any pancake or waffle mix
  • 1 Tbsp sugar
  • 1 can azuki red bean
  • 1 package of walnuts
  • 1 tsp vanilla extract (optional)


  1. Prepare the pancake or waffle mix as instructed with the added sugar. Most recipes will call for the addition of water, milk, and/or eggs. Put the mixture in a cup with a spout so it is easier to pour into the molds.
  2. Place the two pans directly on the oven at the lowest possible setting.
  3. Fill all the molds on the first pan halfway
  4. Quickly place one small spoonful of redbean and one walnut over each filled mold. Make sure to do this as quickly as possible because the cakes burn quickly since they are cooking in a thing pan directly on the burner.
  5. Fill the other pan with the remaining pancake mix, then invert the first pan over the second pan so that the shapes/molds line up. Continue cooking another 30sec-min until the batter in the second pan has cooked through. Use heat protectant gloves to remove the top pan, then take out each cake and place on a plate.
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Korean hodogwaja hodugwaja walnut red bean cake

hodogwaja ingredients pancake mix

Korean hodogwaja hodugwaja walnut red bean cake

Work quickly to fill the cakes with the red bean and walnut before the cakes burn

hodogwaja 호두과자 korean walnut red bean cake

Korean hodogwaja hodugwaja walnut red bean cake