Spicy and Sweet Sakhin Gochu Kimchi (Fermented Chili Pepper Kimchi)
A special side dish made by soaking salt-brined fermented chili peppers in water to draw out excess salt, then tossing them in a sweet and spicy seasoning.
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 chili peppers preserved in salt water are soaked in fresh water to remove excess salt, then tossed in a spicy seasoning. Letting the gochugaru seasoning rest for about 30 minutes hydrates the chili flakes and brings out a vivid red color. Letting it mature in the refrigerator for about a day allows the flavors to soak in thoroughly, making a refreshing everyday side dish.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Fermented chili peppers800 g
- Scallions (jjokpa)10 roots
- Carrot1/4
Seasoning
- Minced garlic3 tbsp
- Gochugaru (Korean chili flakes)2/3 cup
- Anchovy fish sauce (or sand lance)4 tbsp
- Corn syrup (mulyeot)3 tbsp
- Sugar1 tbsp
- Minced ginger1/2 tbsp
- Toasted sesame seeds2 tbsp
- Water1/2 cup
- Chili peppers fermented in salt water are very salty, so you must soak them in water to draw out the salt. Change the water several times and keep them submerged until they are no longer salty.
Steps
Chili peppers fermented in salt water are very salty, so you must soak them in water to draw out the salt.
Change the water several times and keep them submerged until they are no longer salty.
Julienne the carrot and scallions (jjokpa) to about the same length as the chili peppers.
Combine all seasoning ingredients except the toasted sesame seeds and mix well.
Let it sit for about 30 minutes so the gochugaru (Korean chili flakes) hydrates and develops a pretty color.
When you taste a chili pepper and it is no longer salty but pleasantly mild, drain it in a colander.
Add the chili peppers, julienned carrot, and scallions to a large mixing bowl...
Add the toasted sesame seeds and seasoning, then mix everything thoroughly.
If it feels too dry, add a little water at a time to make it moist.
If it tastes bland, adjust the seasoning with a little fish sauce or salt.
This is one of my favorite side dishes.
Once tossed, let the fermented chili peppers sit in the refrigerator for about a day so the flavors absorb before serving.
Ppunwife's tips
- Combine all seasoning ingredients except the toasted sesame seeds and let sit for about 30 minutes so the gochugaru hydrates and develops a vibrant color.
- If the mixture seems too dry, add a little water at a time to keep it moist; if it tastes bland, adjust by adding a small amount of fish sauce or salt.
- Toss the fermented chili peppers and let them rest in the refrigerator for about a day so the flavors soak in before serving.
FAQ
How do I control the saltiness of the fermented chili peppers?
Because chili peppers fermented in salt water are very salty, soak them in water while changing it several times, and drain them once they taste pleasantly mild.
Can I eat it right after mixing in the seasoning?
Rather than eating it right after tossing, it is best to keep it in the refrigerator for about a day so the seasoning can absorb before serving.
Can I use a different fish sauce instead of anchovy fish sauce?
You can use sand lance fish sauce instead of anchovy fish sauce.
How do I adjust the consistency and seasoning when mixing?
If there is not enough moisture and it feels stiff, add a little water at a time to make it moist, and if it lacks seasoning, adjust with a little fish sauce or salt.
