Spicy Stuffed Green Chili Pepper Kimchi (Gochu-sobagi)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select fresh, plump green chili peppers with good appearance. Trim just a small portion from the stem end while keeping the stem intact for presentation.
   ▶ ≈1:25
2. 2
   Make a lengthwise slit along the side of each pepper to create a pocket, being careful not to cut all the way through. The opening should be large enough to hold the filling while keeping the pepper intact.
   ▶ ≈1:55
3. 3
   Place the prepared peppers in a bowl and sprinkle with kosher salt (2 tablespoons total), stirring gently to soften and make them flexible. Set aside for about 30 minutes while preparing the filling.
   ▶ ≈3:40
4. 4
   Prepare the filling: Cut Korean radish into thin matchsticks and toss with ½ teaspoon salt. Let sit for about 10 minutes until the radish releases moisture. You don't need to squeeze it dry, just drain off excess liquid.
   ▶ ≈5:48
5. 5
   Add the shredded carrot (about ½ cup), chives (2 ounces), minced garlic cloves (2), and chopped onion (about ½ cup) to the radish mixture and combine.
   ▶ ≈6:35
6. 6
   Mix in fish sauce (2 tablespoons; use soy sauce for vegetarian version), sugar (1 tablespoon), and Korean hot pepper flakes (½ cup). Stir well until all ingredients are evenly combined.
   ▶ ≈7:30
7. 7
   Let the filling sit for about 30 minutes to allow the flavors to meld together. By this time, the peppers should be softened as well. Give the filling a gentle stir.
   ▶ ≈8:33
8. 8
   Stuff each softened pepper with the filling mixture. You may want to wear gloves as the mixture is quite spicy. Carefully spoon the filling into each pepper's opening.
   ▶ ≈8:45
9. 9
   Once stuffed, the kimchi is ready to eat fresh immediately, or it can be left at room temperature for 1-2 days to ferment depending on your room temperature. Store in the refrigerator afterward for longer preservation.
   ▶ ≈9:46