Umma's Stuffed Peppers Korean Style by Hae Jin

(photo courtesy of Hae Jin)

It's been a little over a year since I began The HoustonWok, I've had my ups and downs,days where I contemplated the curtain call. I 've asked myself, "Why am I devoting so much energy into this for?" My writing abilities are nowhere near as perfect as Anthony Bourdain, Amy Cao or some of my local heros such as Katherine Shilcutt of HoustonPress, or Albert N. of Htownchowdown, and certainly I don't have the time to build a glossary of recipes as some of the top blogs out there.

 But it's the priceless intangibles that kept me going, the what seems to be unconditional friendships and love for food that we all share. The compelling stories that are told through food, the history of the recipes and certainly the efforts that go into earning our viewers interest.

Today, I introduce to you a special recipe from a fellow blogger and dear friend Hae Jin of Yobodish.com    I met Ms Hae Jin some months ago through this wonderful world of Blogosphere. A genuine,sweet, person she is with a glossary of traditional Korean recipes that have been w/her family "for generations" I have cooked a few of my favorite Korean dishes using her recipes and let me tell me you, her Kalbi(Korean Bbq short ribs) are the second coming. She's got quite a compelling family story and a book on the way called "Goodbye Joe". However if you're just in the business for food, especially Korean cuisine, you've found the right lady. Ms. Hae Jin shares with us her lovely Umma's Stuffed Peppers, please give her a warm welcome. She can be reached via twitter @Haejn or her lovely blog Yobodish.

Umma’s Stuffed Peppers, Korean Style

Ingredients

·         25-30 green hot finger peppers, cut in half and seeded

·         1/2 Pound Lean Ground Beef

·         1/2 Pound Lean Ground Pork

·         8 Cloves garlic, minced

·         1 Medium red onion, diced

·         1 Carrot, diced

·         2 Teaspoons ground black pepper

·         1 Teaspoon beef dashida

·         1 Tablespoon salt

·         3 Scallions, chopped

·         1-2 Cup(s) all-purpose flour

·         4-5 Eggs, beaten

·         1/3 Cup vegetable 

Directions:
Wash the peppers, Cut them in half and clean out the seeds. Be sure to wear plastic/disposable gloves to protect your fingers and never touch your eyes after working w/peppers. Make sure the peppers are dry,now set aside.

Stuffing

In a large mixing bowl, add the beef, pork, garlic, onion, carrots, black pepper, dashida and salt. Roll up your sleeves and get your hands in there. Mix until thoroughly combined. Add the scallions and fold several times.

Stuff the peppers with the mixture taking care to evenly spread the stuffing from one end of the pepper to the other. Press down gently and flatten. You don’t want to overstuff the peppers.

4.Pour the flour on a large platter. Gently roll the stuffed peppers and coat. Shake off excess flour. 

Heat a griddle or a frying pan on medium heat and coat with vegetable oil. Dip the peppers in the egg and let the excess egg drip off before placing the peppers on the griddle. Make sure the peppers are evenly spread across the griddle or pan and not touching. You don’t want them sticking to each other. Let them cook for about 2-3 minutes on one side, or until they’re golden brown. Flip and repeat.

Transfer to a plate lined with paper towels and let them rest for a few minutes. Serve with dipping sauce. 

Dipping Sauce

Ingredients

·         2 Tablespoons soy sauce

·         1 Teaspoon vinegar

·         1 Tablespoon red pepper powder (kochu garu) 

      1 Teaspoon toasted sesame seeds

Thank you Ms.Hae Jin for this wonderful recipe, I am honored that you would share a secret from your family vault with the Wokkies...
Meet Ms. Hae Jin,click on her photo for a direct link to her twitter page