Go Back

Crunchy Korean Chili Pepper Stuffed with Radish Kimchi

Crunchy Korean Chili Pepper Stuffed with Radish Kimchi
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
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
 

  1. 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.
  2. Put all the ingredients of "Radish Kimchi for Stuffing" and mix well, let it sit in the room temperature for 15 minutes
  3. While waiting for the radish to soften, blender all the ingredients of Kimchi sauce into puree.
  4. After Radish and Carrot are soften and watery, rinse off the salt and drain the liquid.
  5. Pour the Kimchi Sauce onto rinsed radish mix
  6. Mix well with hands or spatula
  7. Stuffed the radish kimchi mix into the green pepper, store it in the food container and sprinkle white sesame seeds.
  8. 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.