Gochu Goghee Jhun |고추고기전
10- 15 sweet asian peppers, cut in half lengthwise, seeds removed.
Beef or Chicken filling as shown in Korean Mini Meat Cakes | Meat Juhn
canola oil or vegetable oil
1/2 cup flour for dusting
2 extra large eggs
Make the beef or chicken filling by following the directions in:
Korean Mini Meat Cakes | Meat Juhn.
Prep the Asian peppers as follows:
Wash the peppers and dry them using a paper towel.
Cut the stems and remove.
Slice the pepper lengthwise in half.
Remove the seeds and discard.
Dust the insides of the peppers with flour, shaking off the excess.
Fill the peppers with the beef or the chicken filling.
Dust with the flour on both sides shaking off the excess. Transfer to a parchment paper lined tray in one layer.
Heat a pan on medium heat. After the pan has been heated, add the oil.
Spread the oil evenly so that the whole surface is well coated.
Beat the eggs in a shallow bowl. Coat both sides one at a time and place it in the pan.
Place them side by side but not touching each other in the pan until the pan if full. Cook for about 1 to 2 minutes, on medium to medium low heat until pretty golden color.
This is the presentation side so cook them until the color is golden yellow.
Turn the pepper pieces over. Cook for another 2 minutes or until the meat is cooked.
Transfer to a tray lined with paper towel to drain the excess oil.
Arrange the pieces prettily in a large serving platter. On this tray, they are served alongside Hobak Juhn – Korean zucchini Juhn.
Before cooking each batch, wipe the pan clean with a paper towel. Add the oil and spread evenly.
Adding Additional Oil:
Drizzle a couple teaspoons of oil as needed around the perimeter of the pan in a circular motion. This will allow for the cold oil to heat up and spread evenly in the pan. Do not add on top of the cakes or in the middle.