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A pair of chopsticks holding a stuffed Korean pepper, with dipping sauce in the top left corner and more gochujeon served on an oval plate.
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Korean Stuffed Chili Peppers (Gochujeon)

These Korean stuffed chili peppers are a comforting home-style dish made with green chili peppers filled with seasoned meat and lightly pan-fried until tender. They’re commonly enjoyed during Korean holidays and family meals, especially with a simple dipping sauce on the side.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Appetizer, Side dishes
Cuisine: Korean
Servings: 20 pieces
Calories: 39kcal
Author: Sue Pressey

Ingredients

MAIN

  • 180 g green chili peppers (6.3 ounces),(about 10-12 peppers)
  • 75 g minced beef (2.6 ounces)
  • 75 g minced pork (2.6 ounces)
  • 30 g carrot (1 ounce), finely minced
  • 60 g onion (2.1 ounces), finely minced
  • 10 g green onion (0.4 ounces), (green part only), finely minced
  • 1/2 Tbsp Korean pancake mix (buchim garu)

FILLING SEASONING

  • 1 Tbsp minced garlic
  • 1/2 Tbsp oyster sauce
  • 1/2 Tbsp mirin
  • 1/2 tsp sesame oil
  • 1/2 tsp white sugar
  • 1/2 tsp fine sea salt
  • 1/8 tsp ground black pepper

COATING AND COOKING

  • 1/4 cup plain all purpose flour , for dusting
  • 2 eggs , beaten
  • neutral oil , for cooking

Instructions

  • Halve the chili peppers lengthwise and remove the seeds. If the peppers seem watery inside, gently pat them dry with paper towels. I find it easier to hold the peppers in my hand while slicing them rather than cutting them on a board.
  • In a small bowl, combine the seasoning ingredients. Add the seasoning mixture to the minced meat and mix well until evenly seasoned.
  • Add the carrot, onion, and green onion to the meat mixture and mix until evenly combined. Add the Korean pancake mix (buchim garu) and mix until the filling becomes slightly sticky and holds together well.
  • Lightly dust the inside of each halved chili pepper with flour. Fill each pepper with the meat mixture, gently pressing it in so the filling holds its shape better.
  • Lightly coat the filled side of each pepper with flour, then dip it into the beaten egg.
  • Heat a thin layer of oil in a pan over medium-low heat. Place the peppers filling-side down first and cook until golden brown, about 3 minutes. Carefully flip and continue cooking until the filling is fully cooked through.
  • Serve warm with a simple soy dipping sauce on the side, if desired.

Nutrition

Calories: 39kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 22mg | Sodium: 116mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg