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Gochujang-Stuffed Korean Peppers with Tofu crumble

Gochujang-Stuffed Korean Peppers with Tofu Crumble

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Tofu Crumble

  1. 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.
  2. 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

  1. 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

  1. 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.
  2. 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

  1. 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

  1. 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.