beef-stuffed chili peppers (gogi gochu-buchim)

8 medium-size Korean green chili peppers
10 ounces lean beef
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon crushed garlic
1 teaspoon sugar
1 teaspoon rice wine (sake)
pinch of black pepper
2 eggs
flour
vegetable oil

Halve the cleaned chili peppers and remove seeds. Keep aside. Mince the beef and beat with the blunt side of your knife until the beef feels even and soft in texture. In a mixing bowl, season the beef with soy sauce, sesame oil, crushed garlic, sugar, rice wine, and black pepper and massage in using your hands. Roll the beef to be stuffed in the chili pepper, shake in some flour in the interior of the chili pepper. This helps the beef to bind in the pepper when it is being cooked. Do this to all the halved chili peppers, then stuff with beef. Beat the eggs together in a bowl suitable for dipping the stuffed peppers. Doing this one at a time, gently cover the stuffed pepper with a light coat of flour, then coat with egg, allowing the excess to trickle off. Using a shallow frying pan, heat the vegetable oil and pan-fry the stuffed peppers. Adding a little oil as you go along, cook the peppers as you batter them. Serve on a platter in a neat arrangement.

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batter-fried sesame vegetables (yachae twigim)

2 medium potatoes
4 cups water

BATTER
1 cup all-purpose white flour
1/4 cup rice flour
1 egg
1/2 teaspoon salt
1 1/2 tablespoons sesame seeds
1 1/4 cups cold water

vegetable oil for deep frying
1 carrot, peeled and cut into 1/4-inch slices
1 zucchini, cut into 1/4-inch slices
1 red pepper, cut into strips 2 inches long and 1/4 inch wide
1/2 pound fresh white mushrooms
4 green onions, green and white parts, cut into 2-inch lengths

DIPPING SAUCE
1/2 cup soy sauce
1/2 teaspoon rice vinegar
1 clove garlic, crushed
1/4 teaspoon sesame oil

Wash the potatoes and cut in half. In a medium pan, parboil the potatoes in the water for 8 minutes. Drain, cool, and peel. Cut in half lengthwise, then slice the halves crosswise into 1/2-inch slices. Whisk together the batter ingredients until the batter is lump-free and smooth. Pour 3 or 4 inches of oil into a wokeor a large Dutch oven, and heat to 400 degrees. Ensure that all the vegetables are thoroughly dry so the batter will cling to them. Dip several of the vegetables in the batter, and let the excess drip off. Place in the hot oil, and fry until lightly browned, about 3 to 4 minutes. (Do not fry too many vegetables at one time or the oil may boil over.) Remove from the oil and drain on paper towels. Repeat until all vegetables have been cooked. In a small bowl, mix together the dipping sauce ingredients. Place the bowl of dipping sauce on a large platter. Decoratively arrange the batter-fried vegetables around the dipping sauce, and serve.

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