Perilla-Wrapped Fried Chili Peppers recipe - ingredients, nutrition and when to eat it
These fried chili peppers are stuffed with tofu, wrapped in perilla leaves, and fried until crisp.
These fried chili peppers are stuffed with tofu, wrapped in perilla leaves, and fried until crisp. The savory tofu and fragrant perilla pair with the mild heat of green peppers, making them a great side for Korean street food or a Korean meal.
Vegetables · 30 minutes to cook
Nutrition (per 225.2g serving): 522.3 kcal · protein 19.2g · carbohydrate 29.9g · fat 35.1g · sodium 498.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the tofu and green peppers dry to reduce splattering while frying.
Tips: Leave a little room when stuffing the peppers instead of filling them all the way to the tips; they’re less likely to burst as they cook.
Tips: Keep the oil at medium heat, since too high a temperature can brown the perilla leaves and breadcrumbs too quickly.
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Ingredients (1 serving)
- Green chili pepper — 2 pc
- Tofu — 70 g
- Perilla leaves — 4 sheet
- Ground pork — 25 g
- Large green onion — 5 g
- Garlic — 1 tsp
- Soy sauce — 0.5 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g
- Egg — 0.5 pc
- Flour — 15 g
- Breadcrumbs — 20 g
- Cooking oil — 30 ml