Instructions: In a large saucepan, bring the water to a boil. Parboil the green pepper halves for 3 minutes, then drain and pat dry.

To make the stick rice stuff, heat the sesame oil in a small skillet over medium heat. Saute the carrot, garlic, and onions until the onions are lightly browned, about 1 minute.

In a medium bowl, mix the carrot mixture with the sticky rice, slat and pepper.

Fill each pepper half with 1/2 cup of the stuffing mixture, pressing firmly.

Dip the stuffed side of each pepper half into the flour and then into the beaten egg.

In a large skillet, heat the vegetable oil over medium heat. Place the peppers in the skillet stuffing side down, and fry until golden brown and crispy.

To make the soy dipping sauce, mix all the ingredients together in a small bowl.

Serve the peppers on a large platter along with the bowl of dipping sauce.

Cuisine: "Korean"

NOTES : Frying the rice side of these stuffed green peppers in a little sesame oil not only provides a crispy crust but imparts that wonderful sesame seed oil flavor. Serve each half as a side dish or both halves as a main dish.

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