Main ingredients 🥩
beefporkbell pepperoniongreen onioncarrotbreadcrumbsmilkbrewed soy saucecheongjumirinsugar
Ttukdak Hyung's Pimangtsune
An izakaya-style snack made by stuffing crisp bell peppers with meat mixture and simmering them in a sweet and savory special tare sauce.
🙋 Recommended for
- ⭐ For those who want to encourage children who avoid vegetables or are picky eaters to enjoy bell peppers.
- ⭐ For those craving a refined, homemade Japanese-style snack that pairs well with a refreshing highball or crisp beer.
Ingredients needed 🛒2 servings
- minced beef (appropriate amount)
- minced pork (appropriate amount)
- 2-3 bell peppers
- a little breadcrumbs
- a little milk
- a little seasoned salt
- a little pepper
- a little butter
- minced green onion/onion/carrot (a little)
- Tare sauce: brewed soy sauce (appropriate amount), cheongju (appropriate amount), mirin (appropriate amount), sugar (appropriate amount) (or store-bought teriyaki sauce)
Recipe 🍳
- Knead the basic beef, pork, and vegetable mixture until sticky and well combined, and set aside.
- Wash the bell peppers under running water, pat dry, cut in half lengthwise, and remove the seeds and inner membranes thoroughly.
- Press the prepared meat mixture firmly into the hollowed bell pepper halves, filling them evenly and flatly without gaps.
- Heat oil in a skillet, place the stuffed peppers with the meat side down first, and start cooking.
- Pour the tare sauce (made by mixing equal parts brewed soy sauce, cheongju, mirin, and sugar) into the pan little by little, and simmer gently on both sides until glossy.
- Prepare a sticky homemade meat mixture. Cut bell peppers in half lengthwise and remove seeds.
- Firmly fill the hollowed bell peppers with the meat mixture.
- Place in a pan with the meat side down, brown, then drizzle with the special tare sauce and simmer to finish.
Cooking tips 💡
- If measuring the traditional Japanese tare sauce is too bothersome, you can lightly brush the peppers with store-bought teriyaki sauce and grill; it will still produce a similar flavor.
- During grilling, the meat mixture may shrink and separate from the bell pepper walls. To prevent this, lightly coat the inside of the peppers with flour or starch powder before filling to greatly improve adhesion.
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