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Korean-Style Stuffed Peppers

🇰🇷 South Korea

Servings: 6-10 Total: 1.5 hours

Ingredients

  • 1-1.5 lb jalapeños (9-12)
  • 8 oz firm tofu, drained
  • 3 scallions, finely chopped
  • 6 garlic cloves, finely grated
  • 8 oz ground beef
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 2 tsp toasted sesame oil
  • 1 tsp kosher salt
  • Freshly ground pepper
  • 1/2 cup all-purpose flour, for dredging
  • Vegetable oil, for frying (5-6 cups)
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1 tsp kosher salt, plus more
  • 2 scallions, finely chopped, for batter
  • 1/4 cup soy sauce, for dipping sauce
  • 1/4 cup rice vinegar, for dipping sauce

Steps

  1. Halve jalapeños lengthwise and remove seeds and membranes, keeping stems intact if possible.
  2. In a bowl, mix tofu, ground beef, 3 chopped scallions, garlic, 1 tbsp soy sauce, sugar, sesame oil, 1 tsp salt, and pepper until well combined.
  3. Stuff each pepper half generously with the meat and tofu mixture.
  4. Dredge the stuffed side of each pepper in the 1/2 cup flour, shaking off excess.
  5. In a separate bowl, whisk together 1 cup flour, cornstarch, baking powder, 1 tsp salt, and cold water to form a batter; stir in 2 chopped scallions.
  6. Heat vegetable oil in a deep pot to 350°F (175°C) using a deep-fry thermometer.
  7. Dip each stuffed pepper into the batter, coating evenly, then fry in batches until golden brown and cooked through, about 3-4 minutes per batch.
  8. Drain fried peppers on a wire rack or paper towels.
  9. Whisk together the soy sauce and rice vinegar to make a dipping sauce.
  10. Serve the stuffed peppers hot with the dipping sauce on the side.

Notes

Peppers can be assembled ahead and fried just before serving for best texture.

Source: www.epicurious.com