Main ingredients 🥩
Cucumber peppersPorkBeefTempura flourSparkling waterTofuGreen onions
Ttukdak Hyung's All-Purpose Batter Gochu Twigim
Crispy cucumber peppers stuffed generously with all-purpose meat batter and coated in a sparkling water batter for an incredibly crunchy gochu twigim.
🙋 Recommended for
- ⭐ Those who want a high-quality fried appetizer that is crispy on the outside and juicy with meaty flavor on the inside.
- ⭐ Those who want to enjoy a unique twist on fried dishes using leftover holiday meat batter.
Ingredients needed 🛒3 servings
- Cucumber peppers (or crispy peppers) 6-8
- All-purpose meat batter for donggeurangttaeng (as needed)
- 1 cup tempura flour
- 1 cup cold sparkling water
- Plenty of cooking oil
Recipe 🍳
- Prepare the all-purpose meat batter by finely chopping pork, beef, bean sprouts, tofu, and vegetables together.
- Wash the cucumber peppers under running water, cut them in half lengthwise, and remove the seeds cleanly using a spoon or similar tool.
- Press the meat batter firmly into the hollowed peppers, filling them completely.
- In a bowl, lightly mix tempura flour and very cold sparkling water in a 1:1 ratio to create a crispy frying batter.
- Coat the stuffed peppers thinly and evenly on all sides with the frying batter.
- Deep-fry the peppers in plenty of oil preheated to 170-180°C until the meat is fully cooked and the exterior is golden and crispy.
- Cut cucumber peppers in half, remove seeds, and fill with all-purpose meat batter.
- Mix tempura flour and cold sparkling water to make a crispy batter.
- Dip the peppers in the batter and deep-fry in hot oil until golden and crunchy.
Cooking tips 💡
- Using cold sparkling water instead of regular water creates air bubbles in the batter, making it much crispier.
- If the pepper surface is slippery, dust a little flour or tempura flour on the inside before stuffing to help the batter adhere.
- While frying, the peppers may float to the surface; press them down with tongs occasionally to ensure even cooking inside.
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