Stuffed Korean Fire Chiles

The Hurricane Club • Manhattan

The Hurricane Club offers these savory stuffed chiles as part of its pupu platter, but using larger peppers, like Anaheims, turns the dish into a satisfying and impressive main course.

Slideshow: More Korean Recipes

  • Total Time:
  • Servings: 6

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  • 1 pound ground pork
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons minced fresh ginger
  • 2 scallions, minced
  • 2 tablespoons oyster sauce
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • Salt and freshly ground pepper
  • Ten 6-inch Korean chiles or other medium-spicy chiles, halved lengthwise and seeded
  • 1/2 cup panko (Japanese bread crumbs)

How to make this recipe

  1. Preheat the oven to 425°. In a medium bowl, combine the pork with the garlic, ginger, scallions, oyster sauce, sesame oil, sugar and 1/2 teaspoon each of salt and pepper. Stuff the chiles with the pork mixture, pressing down on the stuffing.

  2. Arrange the stuffed chiles filling side up on a baking sheet and sprinkle with the <em>panko</em>. Bake for about 15 minutes, until the chiles are tender and the meat is firm and no longer pink.

  3. Preheat the broiler. Broil the stuffed chiles 8 to 10 inches from the heat for about 2 minutes, until the bread crumbs are golden. Transfer to a platter and serve.

Contributed By

464239 recipes/stuffed-korean-fire-chiles-cocktails-2011 2013-12-06T23:52:17+00:00 Craig Koketsu cocktail-party|dinner-party|asian|korean|6|fast craig koketsu,the hurrican club,korean chiles,asian food,stuffed chiles,pupu platter recipes,stuffed-korean-fire-chiles-cocktails-2011 464239

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