**Poot Gochu Jeon** | This pan fried meat-stuffed jalapeno pepper recipe (poot gochu jeon) is more of a Korean appetizer and finger food.

This is a very easy Korean recipe to make and any leftovers can be stored in the
refrigerator or freezer and heated up anytime as a snack!


Ingredients

  • 12 large jalapeno peppers
  • 1 lb ground beef
  • 2 green onions (white part only)
  • 6 cloves garlic
  • 1 tsp grated ginger
  • 1 tsp ground sesame seeds
  • ½ tsp ground black pepper
  • 1 tsp salt
  • 4 eggs
  • 1 cup sweet rice flour
  • 3 tbsp olive oil

Instructions

Jalapeno Pepper Preparation

Slice 12 jalapeno peppers in half lengthwise, remove the seeds and pith with a
spoon, and rinse clean in cold water. The sliced peppers can be soaked in cold
water for several hours to remove some of the spiciness.

Meat Stuffing Preparation

Chop the white part of 2 green onions, mince 6 cloves of garlic, grate 1 tsp of ginger,
and add to the ground beef. Add 1 tsp ground sesame seeds, ½ tsp ground black
pepper, and 1 tsp salt to the ground beef, and mix thoroughly by hand.

Egg Batter Preparation

Crack 4 eggs into a bowl, add ½ tsp salt, wisk eggs with a fork, and set aside.

Meat Stuffing Instructions

Pat sliced jalapenos dry with paper towels. Pour 1 cup of sweet rice flour onto
a plate and coat the inside of each jalapeno half with the sweet rice flour.
The stickiness of the sweet rice flour will make the meat stuffing stick to the
inside of the jalapeno. Stuff each jalapeno half with meat and sprinkle sweet
rice flour on the outside of both the meat and pepper. Using larger jalapeno
peppers makes them easier to stuff with meat.

Cooking Instructions

Heat a small frying pan on medium low heat and coat with olive oil. Dip each
stuffed jalapeno in the egg batter and place meat-side down onto the frying pan.
Cook for 5 minutes, lighting pressing down on the peppers with a spatula so
they cook evenly. Flip and cook peppers for another 2 minutes, making sure
the peppers do not burn.
Place on a serving dish when ready.


This Recipe Is Published Here

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