Gochujun is a perennial favorite often served with saeng sun jun (pan-fried cod). It takes a bit of time to make a huge batch, but it is always a hit. It is even more perfect as a make-ahead dish that can be stored in the freezer to enjoy later. They are great for dinner parties as well as for everyday meals. If you can, try to use the Korean green chili peppers. If Korean peppers are not accessible, Anaheim peppers are a good substitute. The heat from the peppers is mellowed out by the cooking, but the confluence of the bite of the pepper and the umami of the beef make these stuffed peppers truly addictive.
The Beef Checkoff recently started a campaign called the 30 Day Protein Challenge. The Challenge is a fun, step-by-step way to help you get an optimal amount of protein throughout your day. Significant research shows that some people can lose and/or maintain a healthy weight, support a healthy metabolism, and age more vibrantly when they consume more high-quality protein, within calorie goals.
Intrigued? If you visit their site, they have tips and tools on how to add more protein to your diet including vegetarian options. Consider adding my recipe for gochujun to your menu with its protein-rich stuffing of beef and tofu. 3 ounces of lean ground beef is about 22 grams of protein and a ½ cup of tofu offers 10 grams of protein. Note: 1 ounce of ground beef is about the size of a golf ball.
Gochujun (Korean stuffed pan-fried peppers) #SundaySupper
Ingredients
- 12 Korean green chile peppers or Anaheim peppers
- ½ cup all-purpose flour
- 8 ounces firm tofu
- 1 pound ground beef
- 1 egg
- 2 stalks green onion chopped finely
- 2 garlic cloves minced
- ½ teaspoon sesame oil
- 1 tablespoon soy sauce
- Kosher salt
- Fresh ground black pepper
- 2-3 large eggs beaten
- Cooking oil for frying
Instructions
- Rinse the peppers under cold running water. Pat dry. Cut each pepper in half lengthwise. Dredge the peppers in flour and set aside.
- For the stuffing - wrap the tofu in cheesecloth or a couple of layers of paper towels and squeeze out as much liquid as possible. In a large mixing bowl, mix together tofu, ground beef, 1 egg, green onions, garlic, sesame oil, soy sauce, a generous pinch of salt and black pepper.
- Take about 1 tablespoon of the beef mixture and firmly stuff each halved pepper. The stuffing shouldn't be too thick so that they cook evenly and quickly.
- Line up your platter of stuffed peppers and bowl of beaten eggs next to the stove. In a large non-stick skillet, heat a couple of tablespoons of cooking oil over medium heat. Dip and coat each pepper with the egg and quickly add the peppers to the hot skillet, stuffed side down. Do not overcrowd the pan. Cook for about 3 minutes or until golden, lightly flatten with a spatula as it is cooking. Flip and cook for another 3 minutes. Transfer to a platter lined with paper towels. Repeat with the remaining peppers.
- Serve the peppers with a simple dipping sauce of 2 parts soy sauce to 1 part white vinegar.
Notes
For more recipe inspiration, take a look at the recipes listed below and follow Sunday Supper’s Protein Packed Recipes Pinterest board.
Start your day deliciously:
- Avocado Crostini with Beef and Eggs by Whole Food | Real Families
- Beef and Cheddar Quiche by Cindy’s Recipes and Writings
- Beef Migas by Shockingly Delicious
- Chicken Fried Steak and Eggs by Bobbi’s Kozy Kitchen
- Mexican Shredded Beef Breakfast Burritos by Magnolia Days
- Philly Cheesesteak Breakfast Wrap by Family Foodie
Power up at lunch:
- Beef Gyros by Peanut Butter and Peppers
- Philly Cheesesteak Sandwiches by Serena Bakes Simply From Scratch
- Shaking Beef Cobb Salad by Nosh My Way
- Flank Steak and Caramelized Onion Flatbread by In The Kitchen With KP
- Taco Pasta Salad by Alida’s Kitchen
- Ultimate Mushroom Swiss Patty Melt by A Kitchen Hoor’s Adventures
- Yam Nuea Yang (Spicy Thai Beef Salad) by Culinary Adventures with Camilla
Make a fantastically satisfying Sunday Supper:
- Bacon Cheeseburger Quinoa Skillet by Cupcakes & Kale Chips
- Beef Tenderloin with Ratatouille by Recipes Food and Cooking
- Beef Teriyaki Kabobs by That Skinny Chick Can Bake
- Gochujun (Korean Stuffed Pan-fried Peppers) by kimchi MOM
- Pan Seared Steak with Garlic Butter by Life Tastes Good
- Whisky Marinated Skirt Steak with Chimmichurri Sauce by Food Done Light
- Spinach Stuffed Steak Pinwheels by The Dinner-Mom
Get your knife supply ready:
- Four Essential Knives by the Sunday Supper Movement
Learn more about beef on The Beef Checkoff website. You can also follow them on Twitter, Pinterest, and “like” them on Facebook.
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
This post is sponsored by The Beef Checkoff in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
