If you’re looking for an unforgettable vegetarian Korean recipe that delivers on heat, umami, and texture, these Gochujang-Stuffed Korean Peppers with Tofu Crumble are the perfect dish to try. Inspired by traditional korean stuffed peppers and elevated with a modern, plant-based twist, this recipe takes the best parts of spicy korean food and reimagines them in a protein-packed, veggie-forward format. It’s a great pick for fans of easy dinner recipes who still want bold, authentic flavor. These stuffed peppers are perfect as an asian appetizer, light main, or a hearty side dish in a full korean dishes recipe spread.
Gochujang-Stuffed Korean Peppers with Tofu Crumble
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 35 minutes mins
Course Main Course, Side Dish
Cuisine Korean
Nonstick skillet or sauté pan Ideal for cooking the tofu crumble and lightly charring the peppers. A cast iron skillet can work, too, but be mindful of the heat levels.
Mixing bowl For preparing the tofu mixture.
Spoon or piping bag For stuffing the peppers cleanly.
Sharp knife and cutting board To prep the vegetables.
Tongs Helpful for flipping the peppers while they sear.
For the Peppers and Filling
- 8 –10 korean green peppers you can substitute shishito peppers or banana peppers if unavailable
- 1 block 14 oz extra firm tofu, pressed and crumbled
- 1 tbsp toasted sesame oil
- 1/2 small onion finely diced
- 2 cloves garlic minced
- 1/2 cup chopped scallions
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp gochugaru Korean red pepper flakes
- 2 tbsp gochujang Korean red chili paste – the star of many korean gochujang recipes
- 1 tsp sugar optional, to balance heat
- 1/4 tsp black pepper
For Garnish and Serving
- Toasted sesame seeds
- Thinly sliced scallions
- Steamed short-grain rice or sticky rice optional, for serving
- Pickled Korean cabbage like baechu kimchi or korean pickled green peppers, to balance heat
Prepare the Tofu Crumble
Start by pressing your tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a weight on it for about 10–15 minutes. Then, crumble it into small, ground-meat-sized pieces using your hands or a fork.
Heat sesame oil in a large nonstick skillet over medium heat. Add the diced onions and garlic, sautéing until fragrant and lightly golden, about 2–3 minutes. Toss in the tofu crumble, stirring frequently, until lightly browned and dry—about 5–7 minutes.
Flavor the Tofu Mixture
Once the tofu is lightly golden, reduce the heat slightly and add soy sauce, mirin, gochugaru, gochujang, sugar (if using), and black pepper. Stir everything together until well combined and the tofu is evenly coated in the spicy, savory sauce. Remove from heat and fold in the chopped scallions. Set aside to cool slightly.
Prepare the Peppers
Wash the korean green peppers and slice a small slit lengthwise down the side of each. Carefully remove the seeds if you prefer less heat—some of these peppers pack a serious punch, making them a favorite in spicy shishito peppers recipes.
Using a small spoon or piping bag, stuff each pepper generously with the tofu mixture. Be gentle so you don’t split the pepper too much.
Pan-Sear the Stuffed Peppers
Heat a drizzle of sesame oil or neutral oil in the same skillet over medium-high heat. Add the stuffed peppers in a single layer, slit-side up. Sear for 3–4 minutes, then flip gently and cook another 3–4 minutes until the peppers are blistered and softened but still have some bite. The filling should be slightly caramelized and sticky.
Serve and Garnish
Plate the peppers hot with a sprinkle of toasted sesame seeds and more chopped scallions. Serve with a bowl of steamed rice and a side of korean cabbage recipes like kimchi, or a chilled korean pickled green pepper salad to cool things down.
Perfect Pairings
These Gochujang-Stuffed Korean Peppers shine on their own, but they also play well in a larger Korean-inspired meal. Here are a few perfect pairings to round out your dinner table:
- Steamed rice or multigrain rice: A perfect bed for soaking up any sauce and mellowing the heat.
- Doenjang Jjigae (Fermented Soybean Stew): A soul-warming entry from the world of Korean stew recipes, this fermented soup adds earthy umami to the meal.
- Kimchi Pancakes (Kimchi Jeon): Crispy, tangy, and another favorite from veg Korean recipes.
- Cucumber and sesame salad: Cool, crisp, and refreshing—great for balancing spicy foods.
- Korean banchan (small side dishes): Add variety with sautéed spinach, pickled radish, or spicy bean sprouts.
FAQs
1. Can I use different types of peppers for this recipe?
Absolutely! While korean peppers are ideal for authenticity, shishito peppers or mild green chilies make great alternatives. Just adjust the cooking time as needed based on the thickness and heat level of the peppers you choose.
2. Is this recipe spicy?
Yes, it carries a good amount of heat thanks to the gochujang and gochugaru. If you’re spice-sensitive, reduce the gochugaru or opt for milder peppers. That said, the tofu helps mellow the heat, and serving it with rice balances it beautifully.
3. Can I make this dish ahead of time?
Definitely. You can prepare the tofu filling up to two days in advance and refrigerate it. Stuff and cook the peppers just before serving for best texture and flavor.
4. Is this an authentic Korean recipe?
While it's inspired by korean recipes authentic and traditional korean stuffed peppers, this is a modern, plant-based adaptation. It honors traditional flavors—especially with the use of gochujang and soy sauce—while introducing a vegetarian twist.
5. Is this dish healthy?
Yes! This recipe is rich in protein from tofu, low in oil, and full of fiber and nutrients from the peppers. It’s a great choice among healthy Korean recipes and fits well into a vegetarian Korean recipes rotation.
