Crispy Korean Stuffed Peppers (Gochu Jeon): A Delicious Appetizer
Crispy Korean Stuffed Peppers (Gochu Jeon): A Delicious Appetizer
Learn how to make Gochu Jeon, a popular Korean dish featuring pan-fried peppers coated in a savory batter. Perfect for holidays or as a delightful snack!
Don’t let those leftover peppers go to waste! This recipe transforms them into delicious Gochu Jeon (stuffed peppers). These pan-fried delights boast a wonderfully crispy exterior and a tender, flavorful interior, making them a hit with all ages. They’re perfect for special occasions like Korean holidays or simply as a satisfying snack or side dish with your favorite drinks.
Main Ingredients- Fresh Peppers (e.g., Morning peppers or Cheongyang peppers) – a generous amount
- 1/2 cup Pancake Mix (Buchim Garu)
- 1/2 cup Cold Water
- Cooking Oil – for frying
Cooking Instructions
Step 1
Begin by carefully removing the stems from your peppers. Then, wash them thoroughly under running water and pat them dry. Ensuring they are clean inside and out is key for a perfect result.
Step 2
To prepare the peppers for stuffing, slice them lengthwise in half using a sharp knife. Be very careful and focused while cutting to avoid any injuries. If the peppers have many seeds, you can gently scrape some of them out with a spoon.
Step 3
For this recipe, we’ll be leaving the seeds inside the peppers. This method helps retain the pepper’s natural crispness and its characteristic mild spiciness, adding a wonderful depth of flavor to the finished dish.
Step 4
In a mixing bowl, combine 1/2 cup of pancake mix with 1/2 cup of cold water. The ideal ratio is typically 1:1, but you can adjust the water quantity slightly to achieve a batter that is neither too thick nor too thin. It should be pourable, like a thick soup.
Step 5
Lightly dust the cut sides of the peppers with a bit of extra pancake mix or glutinous rice flour; this helps the batter adhere better. Then, dip each pepper into the batter, ensuring it’s evenly coated like a light tempura coating. Avoid a very thick layer, as it can make the jeon soggy when cooked.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Allow the pan to get properly hot before adding the peppers. A well-heated pan prevents sticking and ensures a crispy texture. Be mindful not to overheat the oil, which can burn the outside before the inside is cooked.
Step 7
Carefully place the battered peppers into the hot oil. Fry them, turning occasionally, until they are golden brown and delightfully crispy on both sides. Adjust the heat as needed to ensure they cook evenly and don’t burn. Once beautifully golden and crisp, your Gochu Jeon is ready to be enjoyed!
