Spicy Sakhin Gochu Kimchi (Fermented Chili Pepper Kimchi)
A special side dish of chili peppers fermented in brine, tossed in a spicy seasoning with dried squid strips and vegetables.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Fermented yellowish chili peppers have their saltiness leached out, then are tossed in a spicy seasoning with dried squid strips and assorted vegetables. The harmony between the salty chilies and chewy squid strips makes it a perfect winter side dish. Letting it sit for about a day after making allows the seasoning to penetrate evenly, enhancing its flavor even more.
- Servings
- about 4–5 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented chili peppers2 handfuls, 200 g
- Scallions (jjokpa)1/2 handful, 30 g
- Dried squid strips50 g
- Carrot1/4
Seasoning
- Anchovy fish sauce (or sand lance)2 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Minced ginger1/2 tsp
- Toasted sesame seedsa little
- Anchovy broth (or water)3 tbsp
Fermenting chili peppers
- Salt1 cup
- Water10 cups
- Fermented chili peppers are quite salty, so soak them for 30 minutes to 1 hour, changing the water, to draw out the salt.
- Soak the dried squid strips in cold water for under 5 minutes until soft, then squeeze out the moisture thoroughly.
- Instead of dried squid strips, you can also soak dried squid in water and tear it into thin strips.
Steps
Poke about two holes in each chili pepper with a toothpick or needle so the brine penetrates well to the inside.
Bring enough water to submerge the peppers to a rolling boil; the brine ratio for fermenting chili peppers is salt:water=1:10.
You can make oiji (pickled cucumbers) with the same brine ratio.
Place the chili peppers in a well-sterilized glass jar and pour in the boiling water as is.
Once the steam subsides, weigh the peppers down with a stone or heavy dish so they do not float in the brine.
Chili peppers exposed above the brine will spoil, so keep a close eye on them during fermentation.
Close the lid and ferment at room temperature for ten to fifteen days until yellowish.
If you want to keep them for a long time, strain the brine, bring it to a rolling boil, let it cool, pour it back in, and store in the refrigerator.
Once they reach the right color, stop fermenting and simply keep them submerged in the brine in the refrigerator.
Fermented chili peppers are quite salty, so soak them in water, changing the water occasionally to draw out the salt.
After 30 minutes to 1 hour when the saltiness has lessened, take them out and press lightly to remove the excess moisture.
Now prepare the dried squid strips to go in with them.
Soak them in cold water for under 5 minutes until soft, then squeeze out the water thoroughly.
You can also soak dried squid in water and shred it thinly.
Julienne the carrot not too thickly, and prepare about half a handful of scallions (jjokpa) cut to a similar length as the carrot.
Add all seasoning ingredients together and mix well.
Add the fermented chili peppers, dried squid strips, carrot, scallions, and all of the seasoning...
Mix evenly, and it is finished.
Adjust the amount of fish sauce and corn syrup depending on how salty your chili peppers are.
Ppunwife's tips
- Adjust the amount of fish sauce and corn syrup depending on how salty your chili peppers are.
- It tastes even better if you let it sit for a day so the seasoning blends well with the chili peppers and other ingredients.
- It is also delicious if you slice the peppers into rounds and toss them in a sweet and sour seasoning.
FAQ
Can I use another ingredient instead of dried squid strips?
You can soak dried squid in water and shred it thinly to use instead of dried squid strips.
Why is it important to keep the chili peppers submerged when fermenting them in brine?
Chili peppers exposed above the brine can spoil, so you must weigh them down with a stone or a heavy plate to keep them completely submerged.
How do you adjust the saltiness of the fermented chili peppers?
Soak them in water for 30 minutes to 1 hour, changing the water several times to draw out the excess salt, then gently squeeze out the moisture.
