Stuffed Korean Chili Fritters
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Mild green chilies are split lengthwise, packed with a pork and tofu filling and fried in a thin batter.
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One bite goes through crisp coating, then snappy pepper, then soft filling.
Ingredients
Instructions
- 1
Wash the green chili peppers thoroughly, slice them in half lengthwise, and remove the seeds inside.
- 2
Wrap the tofu in a cotton cloth, squeeze out as much moisture as possible, and place in a mixing bowl.
- 3
Add minced pork, minced garlic, and salt to the bowl with tofu, and knead well by hand until sticky to make the filling.
- 4
Lightly dust the inside of the prepared chili peppers with potato starch, then fill them tightly with the meat filling.
- 5
Mix 100g frying mix and 100ml cold water to make a batter, and coat the stuffed peppers evenly with the batter.
- 6
Heat the oil to 170 degrees Celsius and fry the peppers for 6 to 8 minutes.
Remove them only after the pork filling reaches at least 71 degrees Celsius at the center.
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