AI-generated imageKorean Stuffed Green Pepper Kimchi (Gochu Sobagi, 17–18)
A Korean kimchi made by stuffing large, mild crisp green peppers with a radish-chive gochugaru mixture. It can be served fresh. Use food-safe gloves when handling spicy paste.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Wash and drain 17–18 peppers. Cut one lengthwise slit into each to form a pocket without slicing through the other side.
- 02
Distribute 2 tbsp coarse salt over and inside the pepper slits. Leave for about 30 minutes, then drain the released moisture.
- 03
Julienne 225 g radish, toss with 1/2 tsp salt and leave 10–20 minutes. Thinly slice carrot and onion and cut the chives short.
- 04
Mix radish with 1/2 cup gochugaru, 2 tbsp fish sauce, 1 tbsp sugar, garlic, carrot, onion and chives. Avoid getting pepper paste in eyes or on skin.
- 05
Fill each pepper pocket with the radish mixture. Transfer to a clean covered container and sprinkle with sesame seeds. Eat fresh or refrigerate; do not assume uncontrolled room-temperature fermentation is safe.
Before you cook
Wash vegetables thoroughly, use clean tools and food-safe gloves, avoid chili in eyes and check fish and sesame allergens. Salting does not make the kimchi safe for prolonged room-temperature storage; serve fresh or refrigerate.
Allergens: 멸치액젓(생선) / Anchovy fish sauce (fish) / 魚醤（魚）, 볶은 참깨(참깨) / Toasted sesame (sesame) / いりごま（ごま）
Image & source credits
AI-generated image.
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