Crispy & Tender Stuffed Chili Peppers (Gochu Twigim)
Crispy & Tender Stuffed Chili Peppers (Gochu Twigim)
Crispy Stuffed Chili Peppers: A Perfect Dish for Holidays and Special Occasions
Introducing a ‘crispy outside, tender inside’ gochu twigim (stuffed chili pepper) recipe, perfect for holidays or entertaining guests. These delicious stuffed chili peppers boast a wonderfully crunchy exterior and a moist, savory filling. Learn how to easily make them at home with this detailed guide. Follow these steps for guaranteed success!
Main Ingredients- 20 pcs chili peppers (e.g., Cheongyang or Ggwari peppers)
- 1/3 carrot
- 1 green onion
- 1/3 block firm tofu (approx. 100g)
- 100g dried glass noodles
- 70g minced beef
- 140g minced pork
- Frying oil (generous amount)
- All-purpose flour or frying powder (for lightly coating before dipping in batter)
Chili Filling Seasoning- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp brown sugar
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
Crispy Batter- 2 cups frying powder
- 1 cup starch (potato or corn)
- 1 container (100ml) plain yogurt
- 2 Tbsp cooking oil
- 1/4 cup gardenia tea infusion (optional, for color)
- Cold water (as needed for batter consistency)
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp brown sugar
- 1 Tbsp cooking wine (mirin or similar)
- Pinch of black pepper
Crispy Batter- 2 cups frying powder
- 1 cup starch (potato or corn)
- 1 container (100ml) plain yogurt
- 2 Tbsp cooking oil
- 1/4 cup gardenia tea infusion (optional, for color)
- Cold water (as needed for batter consistency)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for your stuffed chili peppers. Fresh ingredients are the foundation of delicious gochu twigim.
Step 2
Wash and peel the carrot, then mince it very finely. Wrap the tofu in cheesecloth or paper towels and squeeze out excess water before mashing. Boil the dried glass noodles until translucent, then rinse under cold water, drain, and finely chop them. Carefully make a lengthwise slit along the side of each chili pepper. Using a small spoon (like a teaspoon), gently scrape out the seeds and pith from the inside of the peppers. Removing the seeds makes them easier to eat and fill.
Step 3
In a bowl, combine the finely minced carrot, green onion, mashed tofu, chopped glass noodles, minced beef, and minced pork. Using fresh meat will enhance the overall flavor.
Step 4
Add the seasoning ingredients for the filling: soy sauce, oyster sauce, minced garlic, brown sugar, cooking wine, and black pepper. Using brown sugar adds a subtle sweetness and a nice color.
Step 5
Gently knead the ingredients and seasonings together with your hands until well combined and slightly sticky. This will help the filling hold its shape inside the chili peppers when frying, preventing it from falling out and ensuring a neat appearance.
Step 6
Lightly dust the inside of the slit chili peppers with flour or frying powder. This helps the filling adhere better. Generously fill each pepper with the prepared chili mixture using a teaspoon, pressing it in firmly. Ensure the filling is packed well without overflowing.
Step 7
For easier filling, it’s best to choose chili peppers that are relatively straight and large. You can use Cheongyang peppers for a bit of heat or Ggwari peppers for a milder flavor, depending on your preference.
Step 8
Now, let’s make the crispy batter. In a bowl, mix the frying powder and starch. Add the plain yogurt, cooking oil, and gardenia tea infusion (if using for color). Gradually add cold water while stirring until you achieve a smooth, flowing consistency – it should be like a thin pancake batter, easily pourable. Adding a few ice cubes to the batter helps achieve an extra crispy texture when fried.
Step 9
Lightly coat the filled chili peppers with a thin layer of flour or frying powder first. Then, dip each pepper into the prepared batter, ensuring it’s fully coated. Avoid an overly thick layer of batter; a moderate coating is ideal.
Step 10
Heat a generous amount of frying oil in a deep pot to 180°C (350°F). (You can test the oil by dropping a bit of batter; it should sizzle and float immediately). Carefully place the battered chili peppers into the hot oil, one by one. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pot, as this can lower the oil temperature and make the peppers soggy. Fry in batches if necessary.
Step 11
Remove the golden and crispy fried chili peppers from the oil and let them drain on a wire rack to remove excess grease. The gardenia infusion gives them a beautiful yellow hue. If you don’t have gardenia or find it inconvenient, adding 1 tablespoon of curry powder to the batter can provide a unique and delicious flavor. Your crispy outside, tender inside gochu twigim is now ready. Enjoy!
