This Man's Cook Gochujjim

• green pepper 20 pieces
• ground beef 200g
• ground pork 200g
• onion half
• green onion 1 stalk (white part only)
• tofu half block
• minced garlic 1 tablespoon
• mirin 2 tablespoons
• oyster sauce 1 tablespoon
• salt 1/2 teaspoon (for dough)
• black pepper 1/2 teaspoon
• flour half cup (for adhesion)
• egg 4 pieces (2 yolks separated)
• vegetable oil generously

Recipe 🍳

Cooking tips 💡

• Trimming and shaping the ends of the peppers ensures even cooking and prevents burning, resulting in uniformly sized, attractive gochujjim.
• Avoid overfilling the peppers, as this prolongs cooking time and increases the risk of the filling separating from the pepper skin; keep the filling flat and moderate.
• The pepper side should not be cooked too long, as prolonged heat causes discoloration and a soggy texture—focus on fully cooking the meat side first, then briefly warming the pepper side.
• Using a higher proportion of egg yolks in the egg wash results in a richer, more golden, and visually appealing gochujjim.

Recommended for 🙋

• ⭐Those who want to make neat, elegant gochujjim suitable for holiday table settings.
• ⭐Fans of the satisfying contrast between crunchy peppers and moist, savory meat filling.
• ⭐Home cooks looking to master the technique of keeping fillings intact and shapes perfectly preserved in gochujjim.