Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)

green chili peppers

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and widely available.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free, while salt water is a budget-friendly alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is cost-effective.

gochugaru

🥗Healthier: smoked paprika

💰Cheaper: red pepper flakes

Smoked paprika provides a similar flavor profile, while red pepper flakes are often cheaper.

Wash 5 pounds of green chili peppers and cut off the tops, leaving the stems intact.

Make a slit in each pepper to create a pocket without cutting all the way through.

Sprinkle 2 tablespoons of kosher salt inside the peppers and let them sit until flexible.

Prepare the filling by mixing 2 cups of Korean radish, 1/2 cup of grated carrot, 2 ounces of chives, 2 minced garlic cloves, and 1/2 cup of chopped onion.

Add 2 tablespoons of fish sauce (or soy sauce for vegetarian), and 1 tablespoon of sugar to the filling mixture.

Stir in 1/2 cup of gochugaru to make the filling spicy and mix well.

After 30 minutes, stuff each pepper with the filling, pressing gently to pack it in.

Arrange the stuffed peppers in a jar and let them ferment at room temperature for 1-2 days, depending on the temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary