Home Cook Together. Celebrate Life.

KoreanAuthentic Cuisine

Korean Stuffed Vegetables 2

Serves 4 to 6 Appetizer vegetarian, Appetizers

Korean Stuffed Vegetables 2

Korean Stuffed Vegetables 2 is a dish that brings the warmth of home cooking to the table, capturing the essence of Korean family meals. Crafted with care, it reflects the tradition of sharing and abundance, with each vegetable generously filled and seasoned by hand. This is not a dish found in restaurant menus but a cherished home recipe, prepared and enjoyed in the comfort of a family kitchen.

The flavor is a delightful blend of tender rice, sweet onions, and the subtle heat of peppers or mellow tomatoes, all enriched by a generous splash of olive oil. It's a dish that balances the freshness of herbs with the savory warmth of black pepper, inviting everyone to dig in and savor each bite.

Ingredients

  • 4peppers or tomatoes
  • 150 grice
  • 1onion
  • 80 mlolive oil
  • herbs — chopped
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing all the components for Korean Stuffed Vegetables 2. Wash and dry 4 peppers or tomatoes, then carefully slice off the tops and remove the seeds and membranes without damaging the outer flesh. Rinse 150 g of rice under cold water until the water runs clear to remove excess starch, then drain well. Finely chop 1 onion and set aside.
  2. In a large skillet, heat 80 ml of olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent and soft, which should take about 5 minutes. Stir in your choice of herbs, finely chopped, to infuse the oil with their aroma. Season with fine sea salt and black pepper to taste, ensuring the flavors meld together.
  3. Add the drained rice to the skillet with the onion and herb mixture. Stir well to coat the rice with the flavored oil, allowing it to absorb the aromatic flavors. Cook for about 2-3 minutes, until the rice grains turn slightly opaque, indicating they have absorbed the oil and flavors.
  4. Carefully stuff the prepared peppers or tomatoes with the rice mixture, pressing down gently to fill them completely without overpacking. Place the stuffed vegetables upright in a baking dish, ensuring they are snugly fitted to prevent them from tipping over during cooking.
  5. Preheat your oven to 180°C (350°F). Drizzle a little more olive oil over the stuffed vegetables to keep them moist during baking. Cover the dish with aluminum foil to trap steam and bake in the preheated oven.
  6. Bake until the vegetables are tender and the rice is fully cooked, which you can check by piercing a vegetable with a fork; it should slide in easily, and the rice should be soft and flavorful. Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly.
  7. Once baked, remove the dish from the oven and let it rest for a few minutes. Finish with a final sprinkle of fine sea salt to enhance the flavors just before serving. Serve the stuffed vegetables warm, allowing everyone to enjoy the shared dish.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

Explore Korean cuisine