Green Hot Pepper Kimchi
by Editorial Staff
Korean cuisine never ceases to amaze. The next in line is the popular “Gocha sobagi” – kimchi made from hot green peppers. Crispy and spicy, with aromas of garlic and fish sauce.
Cook: 40 mins
Ingredients
- Green chili peppers – 14 pcs.
- Daikon radish – 200 g
- Onions – 35 g
- Green onions – 55 g
- Carrots – 130 g
- Garlic – 2 cloves
- Red chili pepper, flakes – 50 g
- Fish sauce – 2 tbsp
- or soy sauce – 3 tbsp
- Sugar – 1.5 tbsp
- Salt – 2.5 tbsp
- Sesame seeds – 1 tbsp
Directions
- Rinse the pepper in running water. Place the pepper pod on a cutting board and cut the entire length of the pod on one side without cutting the pepper in half.
(If you want to subtract the spiciness of this dish, carefully remove the seeds from the peppers.) - Salt pepper inside and outside. Leave the pepper to salt for 30 minutes.
- Cut the carrots into small strips.
- Cut the onion into thin half rings.
- Cut the daikon radish into small strips.
- Finely chop the green onion.
In a bowl, combine chopped daikon, carrot, green onion and onion.
- Add minced garlic, fish sauce, sugar and red pepper flakes.
(By the way, if you don’t have fish sauce, or you prefer vegan food, replace fish sauce with soy sauce.) - Stir with your hands for 2 minutes to make the juice stand out.
- Let the mixture sit for 10 minutes. Then add 1/2 teaspoon. salt and stir.
- After 30 minutes, rinse the pepper pods from salt and remove the remaining water.
- Stuff each pod with the cooked vegetable mixture.
- The kimchi can be sprinkled with sesame seeds on top. Serve kimchi (kimchi) with rice or stews.
You can eat green hot pepper kimchi freshly cooked, or leave the dish for 12 hours at room temperature, and then store in the refrigerator.
Bon Appetit!
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