Main ingredients 🥩
Korean chili peppers (Oigochu)SpamTofuEggsFlourSesame oilBlack pepper
Striker Chef's Spam Gochu-jeon
A crispy and savory appetizer made by mixing mashed spam and tofu in a 1:1 ratio, stuffing it into chili peppers, and pan-frying until golden brown.
🙋 Recommended for
- ⭐ Those who want to enjoy a festive jeon-style dish using canned ham without the hassle of preparing ground meat.
- ⭐ Those who need a clean and refreshing appetizer to pair with makgeolli or beer on a rainy day or late at night.
- ⭐ Those who want to create a unique and crispy delicacy using leftover spam and tofu at home.
Ingredients needed 🛒2 servings
- 5-6 Korean chili peppers (Oigochu)
- 100g Spam
- 100g Tofu
- 2 Eggs
- 2 tbsp Flour
- A little sesame oil
- A little black pepper
Recipe 🍳
- Wash the Korean chili peppers thoroughly, then cut them in half lengthwise. Use a spoon to carefully scoop out the seeds and fibrous insides.
- In a bowl, combine Spam and tofu in a 1:1 ratio. Wear disposable gloves and mash them finely with your hands until well mixed.
- Add a little sesame oil and black pepper to the mashed mixture. Knead thoroughly to create a firm filling.
- Lightly coat the inside of the prepared chili peppers with flour. This helps the filling adhere to the pepper's surface.
- Firmly press the prepared Spam and tofu filling into the hollowed-out chili peppers, ensuring no gaps.
- Lightly coat only the side with the filling with flour, then dip the stuffed chili peppers into beaten egg to coat them.
- Heat a generous amount of cooking oil in a pan over low heat. Place the chili peppers filling-side down in the pan and cook until golden brown.
- Once the filling side is firm and set, flip the chili peppers and lightly cook the pepper side to maintain its crisp texture. Finish.
- Cut chili peppers in half, remove seeds. Mash spam and tofu 1:1, mix with sesame oil and pepper to make filling.
- Flour the inside of the chili peppers, fill with the mixture, then coat with flour and egg.
- Heat oil in a pan, cook the filling side first over low heat until golden, then lightly flip and finish.
Cooking tips 💡
- Mixing spam and tofu in equal proportions is key to balancing the savory flavor without it being too salty.
- Lightly flouring the inside of the chili peppers beforehand prevents the filling from falling out during cooking.
- To preserve the chili pepper's refreshing and crisp texture, cook the side in contact with the filling only briefly, without overcooking.
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