This dish is part of the jeon family, or the fried family. I take two different kinds of pepper and stuff and fry them.
10 long green pepper (try to get thicker ones, not thin)
5-6 tbsp flour
13 oz beef -- sirloin or other cut with less fat
1 tsp minced garlic
2 stalks of green onion, diced
1 tsp sesame seed powder (kaesogum 깨소금)
1 tsp soy sauce
1/2 tsp pepper
vegetable oil for frying
1/2 tsp salt
Slice the green peppers open on one side and remove the seeds. Dust the inside with flour. Dust with flour as well. Set aside.
Slice beef thinly and into small pieces, pounding on the beef with the knife on the cutting board to tenderize it a bit. Season with garlic, green onion, sesame seed powder, black pepper and soy sauce. Mix thoroughly.
Stuff the mixture into the long green peppers, filling the long peppers. Set aside.
Beat the eggs with a whisk, adding a pinch of salt and pepper. Put into a rectangular dish for dipping the peppers into.
Coat the stuffed sides of long pepper and bell pepper with flour then egg.
Heat a frying pan with vegetable oil until warm, adding the stuffed peppers. Fry one side of long green pepper until it gets lightly brown, about 3-4 minutes.