Korean-Style Stuffed Peppers are what happens when Seoul street food meets jalapeño popper energy.
Summer peppers hit different — sweeter, juicier, built for this exact move. These battered, pan-fried beauties marry two Korean classics: twigim (deep-fried whole peppers) and jeon (pan-fried banchan). The filling: beef, tofu, scallions, garlic. The move: light batter, golden fry, tangy soy dip. The vibe: party appetizer that converts skeptics.
🍴 INGREDIENTS: • 1–1½ lb. jalapeños (9–12, depending on size) • 8 oz. firm tofu, drained • 3 scallions, finely chopped • 6 garlic cloves, finely grated • 8 oz. ground beef • 1 Tbsp. soy sauce • 2 tsp. sugar • 2 tsp. toasted sesame oil • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt • Freshly ground pepper • ½ cup all-purpose flour (for dusting) • Vegetable oil (for frying; 5–6 cups) • 1 cup all-purpose flour (for batter) • ¼ cup cornstarch • 1 tsp. baking powder • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more • ½ cup ice cubes • 2 scallions, finely chopped (for sauce) • ¼ cup soy sauce (for sauce) • ¼ cup rice vinegar
🥄 METHOD: 1. Halve jalapeños lengthwise. Remove ribs and seeds. Arrange on plate or baking sheet. 2. Set tofu on cheesecloth or kitchen towel. Press with side of chef's knife to crumble. Twist towel to drain excess liquid. 3. Transfer tofu to large bowl. Add 3 chopped scallions, 6 grated garlic cloves, ground beef, 1 Tbsp. soy sauce, 2 tsp. sugar, 2 tsp. sesame oil, 1 tsp. salt, and pepper. Mix until evenly incorporated. 4. Lightly dust insides and exteriors of jalapeños with ½ cup flour; tap off excess. Spoon meat mixture into each half and press down. 5. Pour oil into Dutch oven to come 1½" up sides. Heat to 350°. 6. Whisk 1 cup flour, ¼ cup cornstarch, 1 tsp. baking powder, 1 tsp. salt in large bowl. Gradually stream in 1 cup water. Add ½ cup ice cubes before using. 7. Set wire rack inside parchment-lined baking sheet. Add 6–8 jalapeño halves to batter, coat, tap off excess. Slowly place in oil. Cook, turning occasionally, until golden brown, about 3 minutes. Transfer to rack, season with salt. Repeat in batches. 8. Whisk 2 chopped scallions, ¼ cup soy sauce, ¼ cup rice vinegar for dipping sauce. 9. Arrange fried jalapeños on platter. Serve with dipping sauce.
Save this for your next summer gathering.
#KoreanFood #JalapenoPoppers #AppetizerRecipe #SummerAppetizers #FriedFood #KoreanCooking #PartyFood #AtlantaFoodie #MensStyle #MetroLuxeMag
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