I usually make it without the traditional shrimp paste or fish sauce, so it is truly vegetarian and vegan friendly. I like the flavor from the shrimp paste and fish sauce, but I appreciate the sweetness from the vegetables more. The ingredients are simple and easy to find in Asian Markets, such as radish, carrots, chili peppers, onion, garlic, sea-salt, chili powder, etc. (see the photo below). Let’s make some delicious Vegan Korean Chili Pepper Stuffed with Radish Kimchi today.

Vegan Korean Chili Pepper Stuffed with Radish Kimchi

The equipment you need is simple as well, mixing bowl, knife, chopping board, measuring cups, food processor or blender. Follow my simple recipe below (detail recipe at the end of this post ), this delicious side dish is ready in 15 minutes. (check this plant based cookbook )

The final step of making this dish is to stuff the Radish kimchi into the chili peppers.

Voila~ here you have delicious side dish. It is ready to eat and perfect to pair with any grilled meats or soups. Below is pairing with grilled pork belly. If you have the chance to make it, let me know how you like it. Leave your comment below 🙂

Crunchy Korean Chili Pepper Stuffed with Radish Kimchi

Print Recipe

Prep Time 30

Cook Time 10

Course: Appetizer

Cuisine: Asian, Korean

Ingredients Equipment Method

Ingredients

1 lbs Korean Chili Pepper About 17-18 peppers

Radish Kimchi For Stuffing

1 Medium Size Korean Radish
1 Carrot
1 bunch Green Onion
1/3 cup Sea Salt

Spicy Kimchi Sauce

1/4 Onion
1 clove Garlic peeled
half Ginger Roots peeled
1 inch cut Radish peeled
1/2 Asian Pear or Apple
1 TBSP Cooked White Rice room temperature
1/2 Cup Korean Chili Powder Fine or Coarse
1 Tbsp Sugar
1/3 Cup Water
1 Tbsp White Sesame Seeds optional

Equipment

Blender or Food processor
Large Mixing Bowl
Food Container
Optional Disposable Gloves for protecting your hands

Method

Prepare all the ingredients – wash, dry and cut each pepper vertically from the stem to the end, clean the seeds out if you don't want it too spicy.
Put all the ingredients of "Radish Kimchi for Stuffing" and mix well, let it sit in the room temperature for 15 minutes
While waiting for the radish to soften, blender all the ingredients of Kimchi sauce into puree.
After Radish and Carrot are soften and watery, rinse off the salt and drain the liquid.
Pour the Kimchi Sauce onto rinsed radish mix
Mix well with hands or spatula
Stuffed the radish kimchi mix into the green pepper, store it in the food container and sprinkle white sesame seeds.
Voila, Stuffed Korean chili pepper with radish kimchi.
It is ready to serve right away, or you can keep in the fridge up to 5 days. It is a perfect side dish to pair with any meats.