Gochu Sobagi (Stuffed Chili Pepper Kimchi) with Spicy Radish
A super simple summer kimchi made by stuffing fresh, unpickled green chili peppers with spicy seasoned julienned Korean radish.
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 →
This is a fresh geotjeori-style kimchi made quickly by stuffing seasoned, short-cut julienned radish directly into fresh chili peppers without brining them first. Using mild green chili peppers or crunchy asak-gochu makes it easy and approachable to enjoy. Letting it rest in the refrigerator for about a day allows the seasoning to permeate evenly, turning the peppers tender and juicy.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Green chili pepper (or crisp chili pepper, cucumber chili pepper)13, 350 g
- Korean radish (mu)200 g
Seasoning
- Gochugaru (Korean chili flakes)4 tbsp
- Sand lance fish sauce (or dried anchovies)4 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Sugar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Toasted sesame seeds1 tbsp
- You can use crunchy asak-gochu or cucumber chili peppers; just choose large, mild peppers that are easy to stuff.
- For the stuffing, you can also add a little bit of carrot, garlic chives, or scallions.
Steps
Prepare the ingredients
These are 15 cm long, which is twice the length of regular green chili peppers.
You can use crunchy asak-gochu or cucumber chili peppers; just choose large, mild peppers that are easy to stuff.
For the stuffing, I prepared Korean radish. You can also add a little bit of carrot, garlic chives, or scallions to the filling.
Prep the ingredients
Rinse the chili peppers thoroughly and trim the stems, leaving just a little bit to hold onto.
To stuff them, make a lengthwise slit down only one side of each pepper.
The inside of the peppers is delicious to chew on, so leave it in without scraping it out.
Julienne the radish so it is not too thin, and cut it short to about 1 to 1.5 cm in length.
If the stuffing is too long, it will look untidy and messy.
Season the julienned radish
Add the julienned radish and all the seasoning ingredients, then mix well.
As it sits, moisture will release from the radish and turn it juicy.
Because the peppers are not salted beforehand, seasoning the radish slightly on the salty side ensures the overall flavor balances out well once combined.
Stuff the peppers
Fill the inside of the chili peppers with an appropriate amount of stuffing, then rub seasoning evenly over the outside as well.
The seasoning turned out to be just the right amount, with none left over or lacking.
Finish
Because the chili peppers are not fermented, this is a fresh geotjeori-style pepper kimchi.
Rather than eating it right away, leaving it in the refrigerator overnight lets the seasoning soak in gently and evenly, making it much more delicious.
Although it is made simply with just julienned radish and no fancy ingredients, it is a surprisingly addictive side dish.
Try making it with mild peppers that have a great crisp texture.
It is easy to prepare and, above all, makes a wonderful summer side dish that revives your appetite.
Ppunwife's tips
- Cut the julienned radish short, about 1 to 1.5 cm long, so the stuffing looks neat rather than messy.
- Because the chili peppers are not salted beforehand, seasoning the radish slightly on the salty side balances the flavors properly with the peppers.
- Rather than eating it right away, leaving it in the refrigerator overnight lets the seasoning soak into the peppers nicely, making it much more flavorful.
FAQ
Should I shake out all the chili seeds before making it?
Leaving the seeds inside without scraping them out enhances the crunchy texture and the natural aroma of the chili peppers.
Can I use other types of chili peppers instead of regular green chilies?
Any large, mild chili pepper works well, such as crunchy asak-gochu or cucumber chili peppers.
Can I add other vegetables besides julienned radish to the stuffing?
Depending on your preference, adding small amounts of chopped carrots, garlic chives, or scallions works wonderfully.
Is it best to eat it right after making it?
You can eat it right away, but letting it sit in the refrigerator for about a day softens the crisp peppers and allows the seasoning to soak in thoroughly, making it much tastier.
