Korean Steamed Stuffed Chili Peppers
Quick answer
Gochu-jjim is a traditional Korean banchan in which mild green chili peppers are hollowed out, dusted inside with a light coating of flour, then packed with a filling of...
What makes this special
- Gochu-jjim grounds a pork and tofu filling inside mild chili peppers using a flour dusting.
- Flouring the pepper interior anchors the pork-tofu filling during steaming
- Tofu in the filling keeps the stuffing moist where plain meat would dry out
Key ingredients
Core cooking flow
- 1 Prepare 12 mild green chili peppers by trimming stems to 1 cm, slicing them...
- 2 Combine 250 g of ground pork with 120 g of squeezed dry tofu in a bowl, then...
- 3 Fill the hollowed interior of each pepper generously with the prepared meat...
Gochu-jjim is a traditional Korean banchan in which mild green chili peppers are hollowed out, dusted inside with a light coating of flour, then packed with a filling of ground pork, crumbled firm tofu, garlic, and scallion before being steamed until cooked through. The flour coating is not decoration; it creates a thin binding layer that keeps the filling anchored inside the pepper during the entire steaming process, so each piece arrives at the table intact and firmly stuffed. Soy sauce and sesame oil work through the filling as it cooks, producing a savory, slightly nutty flavor that contrasts with the clean bitterness of the pepper skin. The steamed pepper itself stays slightly firm at the bite while the stuffing is soft and moist, and the interplay of those two textures is what makes a simple list of ingredients into a dish worth returning to. Gochu-jjim appears as a regular everyday banchan alongside rice and also earns a place on Korean holiday tables for its restrained elegance.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Prepare 12 mild green chili peppers by trimming stems to 1 cm, slicing them lengthwise to remove all seeds, then dusting the inner surfaces evenly with 2 tbsp of flour to help the filling stick.
- 2Season
Combine 250 g of ground pork with 120 g of squeezed dry tofu in a bowl, then add 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp minced garlic, and 25 g chopped green onion, kneading until sticky.
- 3Prep
Fill the hollowed interior of each pepper generously with the prepared meat mixture, pressing down firmly with your fingers to ensure the stuffing is anchored against the flour coating and forms a smooth, flat surface.
- 4Control
Line a steamer with a damp cloth, arrange the stuffed peppers with the meat side facing upward once the steam rises, and cook over medium heat for 12 minutes until the pork is thoroughly cooked through.
- 5Finish
Once the pepper skins appear slightly translucent and tender, turn off the heat and finish by drizzling a few drops of sesame oil over the hot filling to enhance the rich, nutty aroma before serving.
- 6Finish
Carefully transfer the steamed peppers to a serving plate and provide a side of seasoned soy sauce or a tangy vinegar soy sauce mixture for dipping, making it a perfect accompaniment for steamed white rice.
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