Korea's Most Famous Stuffed Peppers

Описание: One of the toughest parts of living abroad is craving a specific dish from home you just can't get. For me, that was the legendary "Gochu-twigim" (Stuffed Fried Chili Peppers) from a famous Seoul restaurant called Uirak.

I was so obsessed with recreating that flavor that I spent an entire month diving into every recipe I could find, testing and tweaking until I got it just right. This video is the result of that journey.

Now, while it may not be the exact restaurant original, I can tell you this version is absolutely incredible. I’ve streamlined the recipe to use ingredients that are easy to find, no matter where you are in the world. I truly hope you give this a try and share it with the people you love.

{{Ingredients}}

[For the Peppers]

10-15 mild, crisp green peppers (like Korean oi-gochu or Turkish Çarliston)

[For the Filling]

400g / 14 oz ground pork
300g / 10.5 oz firm tofu, pressed to remove excess water
120g / 4.2 oz garlic chives, finely chopped
½ medium carrot, finely diced
1 medium onion, finely diced
2 large eggs

[Filling Seasoning]

4 Tbsp soy sauce
4 Tbsp mirin (or other sweet cooking wine)
3 Tbsp minced garlic
1 tsp salted shrimp (*saeu-jeot*), minced, or fish sauce
1 Tbsp sugar
2 Tbsp sesame oil
2 Tbsp all-purpose flour
2 Tbsp panko breadcrumbs
1 tsp black pepper

[For the Crispy Batter]

3 cups (360g) Korean frying mix (*twigim-garu*) or all-purpose flour
300 ml (1 ¼ cups) ice-cold beer (a light lager works best)
300 ml (1 ¼ cups) ice-cold water

{{Chef's Tips}}

Choosing Your Peppers: The key is to use a pepper that’s more crunchy and sweet than spicy. Turkish Çarliston peppers are a fantastic and widely available option that works perfectly.
The Secret Ingredient: If you can't find salted shrimp (*saeu-jeot*), fish sauce is a perfect substitute. It brings that essential savory depth, or umami, that makes the filling so addictive.
For an Unbeatable Crunch: The combination of ice-cold beer and water is a game-changer for a light, crispy batter. The cold temperature slows down gluten development, and the carbonation from the beer creates an airy, delicate crunch every time.

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