Gochujeon Stuffed Peppers Recipe
Jeon is one of my favorite Korean foods, and gochujeon is my favorite type of jeon. I think of gochujeon as a mandoo or dumpling with only half a wrapper that is pepper instead of flour. This is good for gluten free eaters. Gochujeon is less time consuming to make because there are less ingredients in the filling, it is 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.
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”
- 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
- Cut the jalapenos in half and remove ribs and seeds. Lightly dust both sides of the peppers with flour.
- 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.
- Beat the eggs in a bowl and season with some salt and pepper
- Fill each pepper half with filling.
- Heat up a nonstick skillet on medium heat with grapeseed oil.
- 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.
- If you have leftover filling you can make small patties and dip them in the egg and fry them as well.
- Serve with soy sauce. Optional- add some vinegar, chili pepper powder, chopped scallions, and toasted sesame to the soy sauce.