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.

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

Course Appetizer

Cuisine Asian, Korean

Keyword kimchi, Korean Radish Kimchi

Prep Time 30

Cook Time 10

Servings 4

Equipment

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

Ingredients

1 Pound Korean Chili Pepper About 18-20 Peppers

Radish Kimchi for Stuffing

1 Medium Size Korean Radish Julienne Cut
1 Carrot Julienne Cut
1 Bunch Green Onion Julienne Cut
1/3 Cup Sea Salt

Spicy Kimchi Sauce

1/4 Onion
1 Clove Garlic Peeled
1/2 inch Ginger Root
1 inch cut Radish
1/2 Asian Pear or Apple Peeled
1 Tbsp Cooked White Rice Room Temp.
1/2 Cup Korean Chili Powder Fine or Coarse
1 Tbsp Sugar
1/3 Cup Water
1 Tbsp White sesame seeds Optional

Instructions

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.

Vegan Korean Chili Pepper Stuffed with Radish Kimchi

Vegan Korean Chili Pepper Stuffed with Radish Kimchi