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Street food · Korean home cooking

Gochu Twigim — Crisp Stuffed Pepper Fritters

Mild green peppers filled with seasoned pork and tofu, then covered in a light crisp batter. This beginner-friendly version uses open pepper halves so the filling cooks evenly.

40 min3 servings6 steps
Gochu Twigim — Crisp Stuffed Pepper Fritters

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

3 servings

Get your ingredients ready
Get your ingredients ready

Everyday kitchen measurements

For 3 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

  • Substitute available

    If Long mild green peppers is unavailable

    Use instead
    Mini sweet peppers
    Substitute quantity
    8 mini peppersReference quantity: about 160 g

    Halve lengthwise and remove the seeds. This makes 16 smaller boats rather than 8 long ones. Fill shallowly and fry in batches; begin checking the filling after 4 minutes and cook until it reaches 71°C.

  • Substitute available

    If Ground pork is unavailable

    Use instead
    Ground beef
    Substitute quantity
    ½ of a 300 g packReference quantity: 150 g

    Use the same filling method and amount. Ground beef also needs to reach 71°C inside. It gives a firmer, beefier filling; keep the filling layer no thicker than 1 cm.

  • Essential

    Squeeze out moisture and crumble finely before mixing. Silken tofu is too wet for this filling. Do not add the liquid from the tofu pack.

  • Optional

    Omit from steps 1 and 2 if unavailable. Keep the filling dry; no extra water is needed to replace the onion.

  • Essential

    Add to the filling in step 2. About 1 average clove makes this amount.

  • Substitute available

    If Soy sauce is unavailable

    Use instead
    Tamari
    Substitute quantity
    1 small teaspoonReference quantity: 5 ml

    Use unsweetened tamari in place of soy sauce. Taste the finished dish before adding more salt. If avoiding wheat, check every packaged ingredient as well.

  • Optional

    Omit from the filling in step 2 for a milder taste. No substitute is needed.

  • Essential

    Measure loosely and level the cup. Reserve 2 level eating spoons from this measured flour for dusting the peppers; the rest goes into the batter.

  • Substitute available

    If Cornstarch is unavailable

    Use instead
    Potato starch
    Substitute quantity
    ¼ paper cupReference quantity: about 25 g

    Mix into the batter in step 4 instead of cornstarch. Use pure potato starch, not mashed potato flakes. The same batter consistency and frying method apply.

  • Essential

    Mix into the batter only when ready to fry. Do not add ice cubes or dripping water directly to hot oil.

  • Substitute available

    If Neutral oil for frying is unavailable

    Use instead
    Sunflower oil for frying
    Substitute quantity
    3 paper cupsReference quantity: 540 ml

    Use plain sunflower oil suitable for frying. This amount suits a small 16–18 cm saucepan and a 2–3 cm oil depth; keep the pot less than half full. Larger pots need more oil, so choose a smaller pot rather than overheating a shallow film.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

  1. Step 1

    Step 1: Wash and fully dry the peppers, then cut each lengthwise into 2 halves. Remove the seeds and loose white ribs without tearing the skin. Choose mild peppers, not very hot chilies. Very finely chop the optional onion and mince the garlic. Wrap the tofu in clean kitchen paper and squeeze firmly until it stops dripping, then crumble it.

    Wash and fully dry the peppers, then cut each lengthwise into 2 halves. Remove the seeds and loose white ribs without tearing the skin. Choose mild peppers, not very hot chilies. Very finely chop the optional onion and mince the garlic. Wrap the tofu in clean kitchen paper and squeeze firmly until it stops dripping, then crumble it.

  2. Step 2

    Step 2: Mix the ground pork, squeezed tofu, optional 2 level eating spoons chopped onion, 1 small teaspoon minced garlic, 1 small teaspoon soy sauce and optional pinch of pepper. Work with a clean spoon until evenly combined. The mixture should hold together without pooled water. Do not taste the raw meat filling.

    Mix the ground pork, squeezed tofu, optional 2 level eating spoons chopped onion, 1 small teaspoon minced garlic, 1 small teaspoon soy sauce and optional pinch of pepper. Work with a clean spoon until evenly combined. The mixture should hold together without pooled water. Do not taste the raw meat filling.

  3. Step 3

    Step 3: Measure 1 small paper cup flour and reserve 2 level eating spoons from it on a plate. Lightly dust the dry insides of the 8 pepper halves with some of this flour. Press in a shallow layer of filling, no thicker than 1 cm, then dust the filled surfaces lightly with the remaining reserved flour. Do not mound the meat high above the pepper.

    Measure 1 small paper cup flour and reserve 2 level eating spoons from it on a plate. Lightly dust the dry insides of the 8 pepper halves with some of this flour. Press in a shallow layer of filling, no thicker than 1 cm, then dust the filled surfaces lightly with the remaining reserved flour. Do not mound the meat high above the pepper.

  4. Step 4

    Step 4: Put 3 small paper cups frying oil in a small deep 16–18 cm saucepan, aiming for a 2–3 cm depth and keeping it less than half full. Heat to about 170°C. While it heats, briefly mix the remaining flour, ¼ small paper cup cornstarch and ⅔ small paper cup ice-cold water in a bowl. Small lumps are fine; do not beat the batter smooth or let it sit for a long time.

    Put 3 small paper cups frying oil in a small deep 16–18 cm saucepan, aiming for a 2–3 cm depth and keeping it less than half full. Heat to about 170°C. While it heats, briefly mix the remaining flour, ¼ small paper cup cornstarch and ⅔ small paper cup ice-cold water in a bowl. Small lumps are fine; do not beat the batter smooth or let it sit for a long time.

  5. Step 5

    Step 5: Dip 3–4 filled pepper halves into the batter, let excess drip off over the bowl, and lower them gently into the hot oil using tongs. Fry for 5–7 minutes, turning carefully halfway through, until pale golden and the filling is cooked through. Check the thickest filling reaches 71°C; if the batter colors too fast, reduce the heat and cook longer. Let the oil recover between batches and keep wet utensils away.

    Dip 3–4 filled pepper halves into the batter, let excess drip off over the bowl, and lower them gently into the hot oil using tongs. Fry for 5–7 minutes, turning carefully halfway through, until pale golden and the filling is cooked through. Check the thickest filling reaches 71°C; if the batter colors too fast, reduce the heat and cook longer. Let the oil recover between batches and keep wet utensils away.

  6. Step 6

    Step 6: Lift the cooked peppers onto a wire rack or kitchen paper to drain, and repeat with the remaining halves. Let them cool briefly, then serve while the coating is crisp. Cut one open to show the cooked filling when serving. Turn off the stove after frying and leave the oil to cool completely before handling; never pour water into hot frying oil.

    Lift the cooked peppers onto a wire rack or kitchen paper to drain, and repeat with the remaining halves. Let them cool briefly, then serve while the coating is crisp. Cut one open to show the cooked filling when serving. Turn off the stove after frying and leave the oil to cool completely before handling; never pour water into hot frying oil.

03 / Enjoy your meal

Finished dish

Finished dish: Gochu Twigim — Crisp Stuffed Pepper Fritters
Gochu Twigim — Crisp Stuffed Pepper Fritters
Helpful tips

Halving the peppers makes this home version easier to fill and cook than closed whole peppers. Use mild green peppers; for a completely mild option choose the mini sweet pepper replacement. No egg is needed in the batter. A food thermometer is especially useful for checking both the frying oil and the hidden meat filling. Use a small 180 ml paper cup, a level eating spoon of about 15 ml and a small teaspoon of about 5 ml. Household quantities are approximate; use the same cup and spoons throughout. Packet fractions refer to the labeled packet size, not to an unknown bag. The 3 paper cups of oil are for frying, not an amount to be eaten; most remains in the pot. Keep the filling thin and the tofu dry. Refrigerate leftovers in a shallow covered container within 2 hours, or within 1 hour if the room is above 32°C. Keep at 4°C or colder and use within 3–4 days. Reheat cooked leftovers until hot throughout, reaching 74°C if measured. Reheat on a rack in an oven until hot throughout; a microwave softens the crust. Contains wheat and soy. Do not leave raw-filled peppers waiting at room temperature while you prepare other dishes.