Photograph of the finished Gochu jeon

Korea · Ớt sừng nhồi thịt áp chảo Gochu jeon

Gochu jeon

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 32
  • Photograph of Pork Pork 1.8 lb
  • Photograph of Tofu Tofu 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 7.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Oil Oil ¾ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup

Method

  1. 1 Cut the bell pepper lengthwise, then remove the seeds while leaving the stem intact.
  2. 2 Drain the tofu well and mix it with minced meat, scallions, garlic, and sesame oil.
  3. 3 Mixing tofu into the filling helps keep it soft and prevents it from shrinking and separating from the chili shell.
  4. 4 Stuff the chili peppers with the filling, then coat the cut surface with flour.
  5. 5 Dip the filled side into the beaten egg, then pan-fry with the filling side down for 4 minutes.
  6. 6 Flip the chili pepper over and cook the skin side down for 3 minutes, then dip it in soy sauce mixed with vinegar.

With an appliance

  • Air fryer 39 min

    Replace steps 5 and 6: spray oil onto the egg-coated chili peppers, place the filling side up, and air fry at 185 degrees for 11 minutes, flipping at the 7th minute to cook the filling and lightly brown the chili skin.

Start cooking