Korea's Most Famous Stuffed Peppers

One of the toughest parts of living abroad is craving a specific dish from home you just can't get. For me, that was the legendary "Gochu-twigim" (Stuffed Fried Chili Peppers) from a famous Seoul restaurant called Uirak. I was so obsessed with recreating that flavor that I spent an entire month diving into every recipe I could find, testing and tweaking until I got it just right. This video is the result of that journey. Now, while it may not be the exact restaurant original, I can tell you this version is absolutely incredible. I’ve streamlined the recipe to use ingredients that are easy to find, no matter where you are in the world. I truly hope you give this a try and share it with the people you love. {{Ingredients}} [For the Peppers] 10-15 mild, crisp green peppers (like Korean oi-gochu or Turkish Çarliston) [For the Filling] 400g / 14 oz ground pork 300g / 10.5 oz firm tofu, pressed to remove excess water 120g / 4.2 oz garlic chives, finely chopped ½ medium carrot, finely diced 1 medium onion, finely diced 2 large eggs [Filling Seasoning] 4 Tbsp soy sauce 4 Tbsp mirin (or other sweet cooking wine) 3 Tbsp minced garlic 1 tsp salted shrimp (*saeu-jeot*), minced, or fish sauce 1 Tbsp sugar 2 Tbsp sesame oil 2 Tbsp all-purpose flour 2 Tbsp panko breadcrumbs 1 tsp black pepper [For the Crispy Batter] 3 cups (360g) Korean frying mix (*twigim-garu*) or all-purpose flour 300 ml (1 ¼ cups) ice-cold beer (a light lager works best) 300 ml (1 ¼ cups) ice-cold water {{Chef's Tips}} Choosing Your Peppers: The key is to use a pepper that’s more crunchy and sweet than spicy. Turkish Çarliston peppers are a fantastic and widely available option that works perfectly. The Secret Ingredient: If you can't find salted shrimp (*saeu-jeot*), fish sauce is a perfect substitute. It brings that essential savory depth, or umami, that makes the filling so addictive. For an Unbeatable Crunch: The combination of ice-cold beer and water is a game-changer for a light, crispy batter. The cold temperature slows down gluten development, and the carbonation from the beer creates an airy, delicate crunch every time. #고추튀김 #KoreanFood #StuffedPeppers #Gochutwigim #한식 #Kfood #레시피 #Recipe #우이락고추튀김 #집밥 #KoreanStreetFood #EasyRecipe #튀김요리