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.
More Korean Recipes
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 It
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.
Arrange the stuffed chiles filling side up on a baking sheet and sprinkle with the panko. Bake for about 15 minutes, until the chiles are tender and the meat is firm and no longer pink.
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.
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