📝 About This Recipe
A beloved staple of Korean street food stalls and traditional markets, Gochu-twigim offers a spectacular contrast of textures and flavors. These vibrant green long peppers are hollowed out and packed with a savory, ginger-scented pork and tofu filling before being clad in a lacy, ultra-crispy tempura-style batter. Each bite delivers a satisfying crunch followed by a juicy, umami-rich interior, making them the ultimate snack or appetizer for any gathering.
🥗 Ingredients
The Peppers
- 12 pieces Korean Long Green Peppers (mild variety like 'Oyi-gochu' or 'Put-gochu')
- 2 tablespoons All-purpose flour (for dusting the inside of the peppers)
The Savory Filling
- 1/2 pound Ground pork (can substitute with ground beef or a 50/50 mix)
- 1/4 block Firm tofu (squeezed dry and crumbled)
- 3 cloves Garlic (minced)
- 1/2 teaspoon Ginger (grated)
- 2 stalks Green onions (finely chopped)
- 1 tablespoon Soy sauce (Jin-ganjang or regular soy sauce)
- 1 teaspoon Toasted sesame oil
- 1/4 teaspoon Black pepper (freshly ground)
The Crispy Batter
- 1 cup Korean frying mix (Gwigim-garu) (or sub with 1 cup flour + 1 tsp baking powder)
- 3/4 cup Ice-cold water (must be very cold for maximum crunch)
- 2 tablespoons Potato starch (adds extra crispness)
- 3 cups Vegetable oil (for deep frying)
Dipping Sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1/2 teaspoon Gochugaru (Korean red chili flakes)
👨🍳 Instructions
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1
Prepare the peppers by washing and drying them thoroughly. Using a small sharp knife, make a lengthwise slit down one side of each pepper, leaving the stem intact. Carefully remove the seeds and white membranes using a small spoon to create a cavity for the filling.
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2
Prepare the tofu by wrapping it in a clean kitchen towel or cheesecloth and squeezing out as much moisture as possible. This prevents the filling from becoming soggy.
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3
In a medium mixing bowl, combine the ground pork, crumbled tofu, minced garlic, ginger, chopped green onions, soy sauce, sesame oil, and black pepper. Mix vigorously by hand until the mixture becomes slightly sticky and well-incorporated.
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4
Lightly dust the inside of each prepared pepper with a little all-purpose flour. This acts as 'glue' to help the meat filling stay attached to the pepper during frying.
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5
Stuff each pepper with about 1-2 tablespoons of the meat mixture. Be careful not to overstuff; the slit should be able to close almost completely.
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6
In a shallow bowl, whisk together the Korean frying mix, potato starch, and ice-cold water. Mix gently and do not over-whisk; a few small lumps are perfectly fine and contribute to a light texture.
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7
Heat the vegetable oil in a deep pan or wok to 340°F (170°C). You can test the heat by dropping a bit of batter into the oil; if it sizzles and rises immediately, it's ready.
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8
Dredge each stuffed pepper lightly in dry frying mix, then dip into the wet batter, ensuring it is fully and evenly coated.
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9
Carefully lower 3-4 peppers into the hot oil. Do not crowd the pan, as this will drop the oil temperature and lead to greasy peppers.
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10
Fry for 4-5 minutes, turning occasionally, until the batter is a pale golden brown and the pork inside is fully cooked. Remove and drain on a wire rack or paper towels.
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11
For ultimate crunch, double-fry the peppers. Increase the oil heat slightly and fry them all a second time for 1 minute until deeply golden and extra crispy.
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12
Whisk together the dipping sauce ingredients in a small bowl and serve immediately while the peppers are piping hot.
💡 Chef's Tips
Use ice-cold sparkling water instead of regular water for an even airier, crispier batter. Ensure the peppers are completely dry before stuffing to prevent the oil from splattering. If you can't find Korean peppers, use Anaheim or large Jalapeños (though Jalapeños will be much spicier). Don't overwork the meat filling; mixing just until it binds ensures a tender, juicy interior. Squeezing the tofu dry is the most important step to prevent the filling from separating from the pepper.
🍽️ Serving Suggestions
Serve as a 'Banju' (food to accompany alcohol) with a chilled bottle of Soju or Korean Rice Wine (Makgeolli). Pair with a side of spicy Tteokbokki (simmered rice cakes); dipping the fried peppers into the Tteokbokki sauce is a classic move. Offer a side of pickled yellow radish (Danmuji) to cleanse the palate between bites. Serve alongside other 'Jeon' (pancakes) like Kimchi-pancake for a full Korean platter experience.