Crispy Gochu Twigim (Deep-Fried Stuffed Chili Peppers)
A deep-fried dish made by stuffing chili peppers with a dumpling-style filling of pork, sweet potato glass noodles, and tofu, then frying them until crispy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This gochu twigim recipe stuffs large chili peppers with a generous dumpling-style filling of minced pork, sweet potato glass noodles, and tofu. Dusting the inside of each pepper with flour holds the filling in place, while an egg wash yields a wonderfully crisp, golden-fried crust. Mildly seasoned, these are fantastic served with a vinegar soy sauce dipping sauce.
- Servings
- about 3–4 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Chili pepper12
Pepper Filling
- Pork100 g
- Tofu1/4 block
- Mung bean sprouts50 g
- Boiled sweet potato glass noodles (dangmyeon)150 g
- Red chili pepper2
- Large green onion (daepa)2 stalks
Pork Marinade
- Salta little of each
- Mirin (cooking rice wine)a little of each
- Ground black peppera little of each
- Garlica little of each
- Ginger powdera little of each
Filling Seasoning
- Salt1 tsp
- Garlic1 tsp
- Toasted sesame oil1 tsp
- Mirin (cooking rice wine)0.5 tsp
- Ground black pepper0.5 tsp
- Choose chili peppers that are larger than regular ones so they are easy to stuff.
Steps
These are the ingredients for the filling. Season the ground pork with the marinade ingredients.
Boil the mung bean sprouts. Boil the sweet potato glass noodles (dangmyeon) as well, then drain off the excess water.
Prepare the large green onion (daepa) and 2 red chili peppers. Mash the tofu and squeeze out the excess moisture.
Finely chop all the ingredients.
Add the garlic, salt, toasted sesame oil, ground black pepper, and mirin (cooking rice wine) to the finely chopped ingredients to season them.
Knead everything together until well combined.
It is just like making dumpling filling. You could make a large batch to make dumplings as well as stuffed peppers for a nice variety.
Do not slice the chili peppers completely in half; make a slit along one side only, then scrape and shake out the seeds and inner ribs.
Dusting the inside of the peppers with flour helps prevent the filling from falling out.
Here are the chili peppers, dusted inside with flour and filled with the stuffing.
Coat the stuffed chili peppers in flour, then dip them in the beaten egg wash...
Deep-fry them. Place the peppers into the oil with the slit side down first so the filling seals like glue as it cooks.
Fry until golden brown on both sides.
Drain off excess oil on paper towels.
They are packed full of filling, making them quite thick. They have puffed up plump like Korean blood sausage.
Ppunwife's tips
- Dusting the inside of the chili peppers with flour helps prevent the filling from falling out.
- Placing the peppers into the oil slit-side down first allows the filling to seal like glue as it cooks.
- Because the filling is lightly seasoned, these are wonderful served with a vinegar soy sauce dipping sauce.
FAQ
How do I keep the filling from falling out of the chili peppers while frying?
Dust the inside of the peppers with flour before stuffing them, and place them into the hot oil with the slit side down first so the filling sets firmly in place.
What size chili peppers should I choose?
Small chili peppers are difficult to stuff, so it is much more convenient to use peppers that are noticeably larger than ordinary ones.
What dipping sauce goes best with the finished gochu twigim?
The filling is seasoned fairly mildly, so it pairs wonderfully with a tangy, savory vinegar soy sauce.
