These hot peppers called Gochujun, filled with a mixture of pork and tofu and are sold by the bucketful all over Seoul by local street vendors. The variety of Korean pepper is hard to find here so you can substitute for Anaheim chilis or for extra kick you can use jalapeños.
12 Anaheim peppers
1 TBSP garlic/ginger paste
¼ LB of ground pork
½ a block of firm tofu – patted dry
3 scallions – chopped – green and white parts
1 TSP sesame oil
1 TBSP soy sauce
APF for dusting
DIPPING SAUCE
2 TBSP soy sauce
1 TSP sesame oil
1 scallion finely chopped
1 TBSP rice wine vinegar
1 TSP of garlic/ginger paste
½ TSP sugar or honey
½ TSP chili oil
2 TBSP lime juice
BATTER
1 cup of flour
2 TBSP of corn starch
1 cup of water – very chilled
Place the pork in a bowl. Add the scallion, garlic/ginger paste, soy sauce, sesame oil, some kosher salt and fresh cracked pepper. Mix well and set aside to marinate for about 1 hour.
Pat the tofu dry and crumble with your fingers into a bowl – try to squeeze out as much moisture as possible and blot with paper towels. Add that to the pork and combine well together. Make the batter set aside. Make the dipping sauce and also set aside.
Slice the Anaheim peppers in half remove the seeds and membranes carefully not to spilt them open. Stuff as much of the mixture into each half.
In a large, shallow sauce pan, heat up some about 1½ – 2” of sunflower oil. Roll the peppers in flour and then dip into the batter. Fry for about 5-6 minutes, turning a few times to ensure that they are cooking evenly. Drain on paper towels and serve with the dipping sauce.
