Korean Gochujang Egg-Stuffed Bell Peppers Recipe

About this recipe

Savor the bold flavors of Korea with bell peppers stuffed with seasoned eggs and vegetables, baked to perfection with a spicy gochujang glaze.

Ingredients

• 1 piece Yellow Bell Pepper
• 6 pcs White Eggs
• 2 pcs Zucchini
• 500 g Onion
• 100 g Garlic
• 500g Gochujang (Korean Chili Paste)
• 90 g Dark Soy Sauce
• 50 g Honey
• 200 ml Sesame Oil
• 100 g Quinoa
• 50 g White Sesame Seeds

Instructions

1. 1. Preheat your oven to 180°C and lightly grease a baking dish.
2. 2. Cut the bell peppers in half lengthwise, remove seeds, and trim membranes.
3. 3. Chop carrots, zucchini, onion, and garlic into small cubes.
4. 4. Heat sesame oil in a pan, sauté garlic and onion until fragrant.
5. 5. Add carrots and zucchini to the pan, cooking until slightly tender.
6. 6. In a bowl, whisk eggs with soy sauce, gochujang, and honey until well combined.
7. 7. Mix cooked quinoa and sautéed vegetables into the egg mixture.
8. 8. Spoon the egg and vegetable mixture into the hollowed bell peppers.
9. 9. Place stuffed peppers on the baking dish and bake for 20 minutes.
10. 10. Remove peppers from oven, drizzle with additional gochujang glaze if desired.
11. 11. Garnish with chopped green onions and sesame seeds before serving.
12. 12. Serve warm with a side of pickled radish or kimchi for added tang.