Korean Stuffed Chili Pepper Pancake

Split 10 mild green chili peppers lengthwise and scrape out the seeds and white membranes.

Press the cut sides with paper towels until dry, because moisture makes the pork filling slide off during coating and frying.

Wrap 100g tofu in cloth and squeeze out as much water as possible.

Mix it with 200g ground pork, 1 tsp minced garlic, and 0.5 tsp salt until the filling feels sticky and holds together.

Press the filling into each pepper half, filling only about seventy percent of the cavity.

Level the surface with your fingers or a spoon so the filling does not swell out and split the pepper as it cooks.

Dust the exposed filling side with 3 tbsp flour in a thin, even layer.

Shake off excess flour before dipping in egg, because thick patches turn pasty and keep the egg coating from browning evenly.

Beat 2 eggs and dip each pepper filling-side first so the coating covers the flour.

Heat 2 tbsp cooking oil over medium heat, then place the peppers filling-side down and cook for about 3 minutes.

When the filling side is golden and firm, flip carefully and cook the skin side for about 2 minutes more.

Rest briefly so the juices settle, then slice diagonally and serve hot with soy-vinegar dipping sauce.