Crispy Bell Pepper Fries with Pork Filling
Crispy Bell Pepper Fries with Pork Filling
(Homemade Bar Snack) Bell Pepper Fries / Korean Meatball Patties
These are bell pepper pieces stuffed with seasoned ground pork and deep-fried to a delightful crisp. They offer a wonderful combination of sweet bell pepper and savory pork filling, making them perfect as a snack or appetizer, especially with drinks. Any leftover pork mixture can be easily transformed into delicious Korean meatball patties (Donggeurangttaeng).
Main Ingredients- 2 Bell Peppers (medium size)
- 200g Ground Pork
- 1 cup Frying Mix (approx. 100g)
- 1 cup Ice Water (approx. 200ml)
Pork Seasoning- 2 Tbsp Minced Green Onion (approx. 20g)
- 0.5 tsp Salt (approx. 2.5g)
- 1 Tbsp Cornstarch (optional, approx. 10g)
- 2 Tbsp Cooking Wine (Mirin) (approx. 20ml)
- Pinch of Black Pepper
Soy Dipping Sauce (Optional)- 2 Tbsp Soy Sauce (approx. 20ml)
- 2 Tbsp Vinegar (approx. 20ml)
- 2 Tbsp Plum Extract (Maesilcheong) (approx. 20ml)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (approx. 5g)
- 0.5 Tbsp Sugar (approx. 5g)
Measurements- Using measuring cups and spoons will ensure accuracy.
- 2 Tbsp Minced Green Onion (approx. 20g)
- 0.5 tsp Salt (approx. 2.5g)
- 1 Tbsp Cornstarch (optional, approx. 10g)
- 2 Tbsp Cooking Wine (Mirin) (approx. 20ml)
- Pinch of Black Pepper
Soy Dipping Sauce (Optional)- 2 Tbsp Soy Sauce (approx. 20ml)
- 2 Tbsp Vinegar (approx. 20ml)
- 2 Tbsp Plum Extract (Maesilcheong) (approx. 20ml)
- 1 Tbsp Gochugaru (Korean Chili Flakes) (approx. 5g)
- 0.5 Tbsp Sugar (approx. 5g)
Measurements- Using measuring cups and spoons will ensure accuracy.
- Using measuring cups and spoons will ensure accuracy.
Cooking Instructions
Step 1
First, prepare 200g of ground pork. Use kitchen paper towels to firmly press and remove any excess blood from the pork. Removing the blood thoroughly will prevent any unwanted gamey odors and ensure a clean flavor.
Step 2
Now, let’s make the pork filling. In a bowl, combine the drained ground pork with 2 Tbsp of minced green onion, 0.5 tsp of salt, 1 Tbsp of cornstarch (optional, for texture), 2 Tbsp of cooking wine (like Mirin), and a pinch of black pepper. Mix and knead the ingredients together until the mixture becomes sticky and well combined. This ensures all the seasonings are evenly distributed.
Step 3
Prepare the bell peppers. Wash them thoroughly, remove the stems, and scoop out the seeds. Cut each bell pepper into 4 equal pieces, creating hollow sections. Two medium-sized bell peppers cut this way will provide suitable pieces for stuffing.
Step 4
To achieve a crispy coating, prepare the batter. In a bowl, combine 1 cup of frying mix with 1 cup of ice-cold water. Stir gently with chopsticks until the batter is just combined; a few lumps are okay. Overmixing can make the batter less crispy. Adjust the batter consistency by adding more frying mix if needed, according to your preference.
Step 5
Carefully stuff the hollowed-out bell pepper pieces with the prepared pork filling. Press the filling firmly into each piece to ensure it’s packed tightly. This prevents the filling from falling out during frying and helps maintain the shape.
Step 6
Heat the frying oil in a pot or deep pan over medium heat. To test if the oil is ready, drop a small amount of batter into it. If the batter immediately floats to the surface and sizzles with small bubbles, the oil is at the correct temperature (around 170°C or 340°F).
Step 7
Dip the stuffed bell pepper pieces into the prepared batter, ensuring they are fully coated. Carefully place them into the hot oil. Fry for about 3-5 minutes until golden brown. Remove them from the oil and drain any excess. For extra crispiness, you can dip them in the batter again and fry for another 2-3 minutes. This double-frying technique ensures a perfectly crisp exterior and thoroughly cooked interior.
Step 8
To check if they are fully cooked, observe the bubbles in the oil. When the bubbles subside significantly, the food is likely cooked through. If you’re unsure, take one piece out and carefully cut it in half to check that the pork filling is cooked. Be mindful of the heat to prevent burning.
Step 9
If you have any leftover pork filling, don’t waste it! Shape the remaining mixture into small, round patties. Dip these patties in the frying batter and deep-fry them until golden brown. These will turn into delicious Korean meatball patties (Donggeurangttaeng), serving as a great accompaniment to the bell pepper fries.
Step 10
The finished bell pepper fries are a delightful harmony of sweet bell pepper and savory, juicy pork. Their crispy texture and rich flavor make them a crowd-pleaser! For an enhanced taste experience, you can serve them with the optional soy dipping sauce.
