Filling Ingredients:
- 10 oz Ground pork (280 g)
- ½ tsp Salt (2.5 g)
- ¼ tsp Sugar (1 g)
- ¼ tsp Black pepper (0.5 g)
- ¼ tsp Sesame oil (1.25 mL)
- 3 cloves Garlic, minced
- ¼ cup Carrot, finely chopped (30 g)
- 1 stalk Green onion, finely chopped
- 1 tsp Cornstarch (2.5 g)
Batter
- 2 cups Tempura powder (240 g)
- 1 to 1¼ cups Cold water (240–300 mL)
- Frying oil, as needed
Peppers:
- 12 to 16 large Korean peppers, long green chilies, or jalapeños
- ¼ to ⅓ cup Tempura powder, for dusting (30–40 g)
Instructions:
1. Combine all filling ingredients in a bowl and mix thoroughly.
2. Slice each pepper lengthwise on one side to create a pocket. Remove seeds, rinse and shake dry.
3. Lightly coat inside and outside of peppers with tempura powder. Shake off excess.
4. Fill each pepper with 1–2 tbsp (15–30 g) of filling, depending on size. Avoid overstuffing.
5. Bring frying oil to 350°F (175°C) in a wok or deep pot.
6. Whisk tempura powder with cold water—start with 240 mL for thick batter, add up to 60 mL more for thinner consistency.
7. Dip stuffed peppers in batter, coat evenly, and fry for 5–6 minutes until golden and crisp. Drain on paper towels or a rack.
8. Enjoy immediately with your favorite dipping sauce.
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