For a short time at the end of summer, large amounts of plump, thick-skinned Korean peppers appear in Korean grocery stores at bargain prices. We call them asagi (아삭이) peppers and they are mild, plump, large, and crispy, perfect for making spicy stuffed green chili pepper kimchi, called gochu-sobagi in Korean.
They come in season at the end of the summer (and are great for pickles, too), but you can make this recipe any time with any kind of peppers. Use any of your local peppers that are about 5 or 6 inches long, pretty straight, nicely crispy, and plump enough to stuff. I prefer mild peppers for this recipe because the stuffing is pretty spicy, but you can use spicy peppers if you can handle it.
This kimchi is crispy, savory, and spicy with a deep kimchi flavor of garlic and fish sauce. If you’ve been watching my videos for a while you will recognize this sobagi style of kimchi because I made spicy stuffed cucumber kimchi (oi-sobagi) a few years ago, which was very popular with a lot of people.
Serve with rice, or as I do in the video, with bo-ssam (pork wraps). I personally like to eat it fresh, right after making it. Like any other kind of kimchi it ferments over time, so best to store it in the fridge and take out what you need when you want it.
If you have sensitive skin, be sure to wear rubber or plastic gloves when mixing and handling the spicy mixture, as it might irritate your hands.
Good luck with your spicy green pepper kimchi, let me know how it turns out!
1 pound of 5-6 inch long green chili peppers (about 17 or 18 peppers)
2 tablespoons plus ½ teaspoon salt
8 ounces Korean radish, cut into matchsticks (about 2 cups)
2 ounces Asian chives (buchu) chopped
1 small carrot, cut into thin matchsticks
1 small onion, sliced thinly (about 1 cup)
2 garlic cloves, minced
½ cup Korean hot pepper flakes (gochugaru)
2 tablespoons fish sauce (or 3 tablespoons soy sauce)
1 tablespoon sugar
1 tablespoon sesame seeds
Salt the peppers:
Throw a pepper onto the cutting board and let it sit naturally. Cut a slit into the top of the pepper as it lays. Repeat with the rest of the peppers so that when the peppers are finished, they stack nicely and sit on your plate with the slit and stuffing facing upwards.
Rinse the peppers and strain.
Put the 2 tablespoons salt in a small bowl. Rub and sprinkle some salt onto the peppers, into the slits and around the outside. Put them in a bowl and let sit for 30 minutes, then strain any excess water.
Mix the radish matchsticks with ½ teaspoon salt in a bowl. Let it sit for 10 to 20 minutes until water comes out of the radish.
Add hot pepper flakes, fish sauce, carrot, onion, and chives and mix it well by hand or a wooden spoon.
Stuff generous amounts of the seasoning paste into each pepper pocket. Put them in an airtight container and sprinkle sesame seeds over top.
Store in the fridge, and take some peppers out when you want them, like you would other kinds of kimchi. Serve as a side dish for rice.