Crisp and Refreshing Green Pepper Soybean Paste Water Kimchi
Less Spicy, More Savory! Green Pepper Soybean Paste Water Kimchi Recipe: Enjoy the Crunchy Texture and Cool Broth of this Gochu Water Kimchi, Perfect for Summer!
Today, I’m excited to share a detailed recipe for ‘Green Pepper Soybean Paste Water Kimchi,’ a dish with an exceptionally crisp and refreshing taste that everyone can enjoy! It reduces spiciness and adds the savory depth of soybean paste, making it a delightful side dish for rice or a refreshing soup to sip on its own. Try this unique delicacy when your appetite is low during the summer!
Main Ingredients
- 300g Green Peppers (If you’re sensitive to spice, use regular green bell peppers instead of spicy ones)
- 40g Chives (about 1 handful)
- 1 medium Onion
- 3 Tbsp Flour Paste (Homemade or store-bought)
- 30g Salt (for brining the peppers)
Seasoning Ingredients
- 2 Tbsp Soybean Paste (e.g., Bumilkong Doenjang, or your preferred type)
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Plum Extract (adjust sweetness as needed)
- 240ml Water (for the kimchi brine)
- 2 Tbsp Soybean Paste (e.g., Bumilkong Doenjang, or your preferred type)
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 2 Tbsp Plum Extract (adjust sweetness as needed)
- 240ml Water (for the kimchi brine)
Cooking Instructions
Step 1
First, wash the green peppers thoroughly and remove the stems. Then, make a long slit down each pepper without cutting all the way through. Place the slit peppers in a brine made with 30g of salt dissolved in water and let them pickle for about 30 minutes. This process helps maintain their crisp texture and allows them to absorb flavor.
Step 2
Now, let’s make the flour paste. Mix 3 tablespoons of flour with 1 cup (about 200ml) of water until smooth, ensuring there are no lumps. Microwave this mixture in 30-second intervals, twice (for a total of 1 minute), until cooked. Be careful, as the fresh paste will be hot; let it cool down for a bit.
Step 3
Time to prepare the kimchi brine! In a large bowl, combine 2 tablespoons of soybean paste, 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, and 2 tablespoons of plum extract. Mix well. Add the cooled flour paste (3 tablespoons) and 240ml of water. Whisk everything together until you have a smooth, lump-free liquid. Taste and adjust seasoning with salt or more plum extract if desired.
Step 4
Rinse the brined green peppers under running water and drain them well. Cut the chives into 3-4cm lengths, and thinly slice the onion. Carefully stuff the slits of the green peppers with the prepared chives and onion. Arrange the stuffed peppers neatly in the kimchi brine you made. This kimchi can be enjoyed immediately, but for a deeper flavor, letting it rest in the refrigerator for about a day is recommended.
