Name: Stuffed Mushrooms and Green Peppers (Bohseot Piman Jeon)
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 Italian green peppers, Cubanelle peppers or banana peppers; 3 tablespoons canola, safflower or other neutral oil; 4 medium portabello mushrooms; 1 egg, beaten; 2 tablespoons flour; ½ lb (250 g) ground beef; 1 tablespoon dark sesame oil; ¼ teaspoon fresh ground black pepper; 2 teaspoons peeled and grated fresh ginger; ½ teaspoon fine-grain sea salt or kosher salt; 2 teaspoons minced garlic or garlic paste; 1 tablespoon Crushed Roasted Sesame Seeds; 2 tablespoons Sweet Soy Base Sauce; 4 oz (125 g) firm tofu, cut into 4 pieces; 6 green onions (scallions), minced; Korean coarse red pepper flakes; 4 tablespoons Soy Dipping Sauce

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Crumbled tofu and ground beef are seasoned and stuffed into large meaty portabello mushrooms and long mild Italian peppers. The long mild peppers are sliced into thick rings and, along with the mushrooms, are dipped in flour and fried into tasty rounds. Serve as appetizers or with rice and soup for a main course.

Ingredients

½ lb (250 g) ground beef
4 oz (125

Method

In a large mixing bowl, mash together the ground beef, tofu and seasonings with a fork.

Wipe the mushroom cap with a wet paper towel. Turn the mushroom over and with a small spoon carefully scrape the gills from the underside of the mushroom.

With a sharp knife, cut the top off of the green pepper. Carefully scrape out the seeds, leaving the pepper whole.

Stuff half the

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Ingredients

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