Stuffed chile pepper pancakes, or gochujeon, are a delicious Korean dish that combines the bold heat of green chile peppers with a savory pork and tofu filling.

Try this recipe and discover how the simple combination of chiles, pork, and tofu creates a uniquely satisfying bite.

Try this recipe from W Table.

Main ingredients:

  • 7-8 Korean green chile peppers
  • 150 grams ground pork
  • 150 grams tofu
  • 1/4 onion
  • 1 tablespoon Korean pancake mix (buchimgaru)
  • 1 egg white
  • 1 red chile pepper
  • Filling seasoning:
  • 1 tablespoon oyster sauce
  • 1/2 tablespoon cooking wine
  • 1/2 tablespoon minced garlic
  • pinch ginger powder
  • sesame oil, salt, and pepper

Batter ingredients:

  • 1 egg yolk
  • 3 tablespoons Korean pancake mix
  • Dipping sauce:
  • 2 tablespoons soy sauce
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 1 tablespoon vinegar
  • chopped green chile and onion for garnish

Instructions:

Finely chop the onion and red chile pepper, and mash the tofu, removing excess moisture.

Combine the ground pork, chopped onion, tofu, egg white, 1 tablespoon of Korean pancake mix (buchimgaru) and the filling seasoning in a bowl.

Cut the green chile peppers lengthwise and remove the seeds.

Dust the inside of the peppers with pancake mix, fill them with the pork mixture and press down to secure the filling.

Coat the stuffed side with pancake mix and then dip in egg wash.

Pan-fry until golden brown and fully cooked.

Serve the pancakes with a dipping sauce made from soy sauce, water, sugar and vinegar, garnished with chopped chile and onion.

[Source: W Table]