Crunchy Korean Chili Pepper Stuffed with Radish Kimchi
Crunchy Korean Chili Pepper Stuffed with Radish Kimchi
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.
