Plump Shrimp and Bell Pepper Fritters (Gochu Saewu Jeon)
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Discover the delightful Gochu Saewu Jeon, a savory Korean pancake where the mild spice of bell peppers meets the delightful chewiness of plump shrimp! Unlike our previous version with pork filling, this recipe features fresh whole shrimp for an irresistible texture and burst of flavor in every bite. We use both red and green bell peppers for a vibrant appearance and a gentle heat, with the seeds carefully removed for a universally enjoyable dish. The shrimp filling is masterfully mixed to achieve a sticky, cohesive texture, ensuring it stays perfectly in place within the pepper as it fries. Enjoy these wonderfully crispy on the outside, tender on the inside fritters that truly highlight the fresh taste of shrimp.
Ingredients- 3 red bell peppers
- 7 green bell peppers
- 200g fresh cocktail shrimp
- 1 tsp herb salt
- 2 twists of black pepper
- 3 eggs
- 3 Tbsp Korean pancake mix (buchim garu)
Cooking Instructions
Step 1
Begin by thoroughly washing the red and green bell peppers. Slice each pepper in half lengthwise and meticulously remove all the seeds and the white pith. Removing the seeds will temper the spiciness, making the fritters more palatable for everyone. If you prefer a spicier kick, feel free to substitute with Korean hot peppers (cheongyang gochu). Place the prepped peppers in a resealable plastic bag for now.
Step 2
If your cocktail shrimp are frozen, thaw them completely. Pat them thoroughly dry with paper towels; excess moisture can make the filling soggy. Chop the shrimp into bite-sized pieces, ensuring they are not too finely minced to retain their delightful, chewy texture.
Step 3
In a mixing bowl, combine the chopped shrimp. Season with 1 teaspoon of herb salt and about 2 twists of black pepper for aromatic depth. Crack in 1 egg to bind the mixture, and add 1/2 tablespoon of buchim garu (Korean pancake mix). Alternatively, you can use all-purpose flour or starch (like sweet potato or corn starch).
Step 4
Now, it’s time to develop the texture of the shrimp filling. Knead the mixture in one direction consistently. This vigorous mixing process will help the shrimp release their natural binding agents and combine with the egg and flour to create a sticky, cohesive paste. This stickiness is crucial for ensuring the filling stays put inside the pepper during cooking.
Step 5
Take the bell peppers from the plastic bag. Add 1 tablespoon of buchim garu into the bag with the peppers. Seal the bag and shake gently but firmly. This will evenly coat the inside of the peppers with flour, helping the shrimp filling adhere better.
Step 6
Carefully stuff the prepared shrimp filling into each bell pepper cavity, filling them generously but not excessively. As the filling cooks, it will expand slightly. To secure the filling, you can either fold the pepper halves over the filling or place two stuffed pepper halves together, like a sandwich. Don’t worry if it seems like a lot of filling; the sticky mixture will hold its shape and stay inside, as intended.
Step 7
Once the peppers are filled and shaped, lightly dust the outside with another 1.5 tablespoons of buchim garu, ensuring an even coating. This will help the egg wash adhere and create a crispier exterior. Next, dip each stuffed pepper into the beaten eggs, ensuring it’s fully coated.
Step 8
Heat a generous amount of cooking oil in a skillet over medium heat. Carefully place the egg-coated pepper fritters into the hot oil, ensuring the shrimp-filled side faces upwards initially. This allows the bottom to cook and the egg coating to set firmly before you flip, preventing any leakage. Cook until the bottom is golden brown and crisp, then gently flip the fritters to cook the other side. With proper technique, you’ll find that not a single shrimp escapes!
Step 9
Your Gochu Saewu Jeon are beautifully golden brown and cooked through. Because they are quite long, you’ll want to cut them into more manageable portions for serving.
Step 10
Slice the long pepper-shrimp fritters in half and arrange them attractively on a serving plate. The delightful crispiness of the pancake batter combined with the satisfying burst of plump shrimp as you bite into it is truly a culinary delight. Serve with a side of soy-vinegar dipping sauce (cho-ganjang) for an extra layer of flavor. Your delicious Gochu Saewu Jeon are ready to be enjoyed! For future variations, consider using whole, larger shrimp or even deep-frying for an even crispier result.
Step 11
If you have any leftover shrimp filling and egg mixture, don’t let it go to waste! Pour the remaining egg mixture into the leftover shrimp filling, stir well, and pan-fry it as a simple shrimp pancake. While adding chopped peppers would enhance its appearance, this leftover creation is a delicious bonus treat.
