Crispy Stuffed Chili Peppers (Gochu-sogakyi)
Make Deliciously Crunchy Stuffed Chili Peppers
This is a super simple recipe for Gochu-sogakyi, featured on Naver Food’s main page on May 11th, shared by Takjubu! Experience the delightful crunch and savory flavor that makes this a fantastic side dish.
Main Ingredients- 35 Korean green chili peppers (or similar crisp peppers)
- 2 onions
- 1 carrot
Cooking Instructions
Step 1
Prepare a generous bowl of water and dissolve 1 Tbsp of vinegar or baking soda in it. Submerge the chili peppers and let them soak for about 10 minutes, turning them over once or twice. Rinse thoroughly under running water, then carefully remove the stems.
Step 2
Trim off a tiny bit from both ends of each chili pepper. Make a lengthwise slit down one side of each pepper, cutting about halfway through. Use a small spoon or the tip of a knife to gently scrape out all the seeds. This creates a pocket for the filling.
Step 3
In a bowl, combine enough lukewarm water to about halfway cover the peppers with 1 Tbsp of coarse sea salt. Stir until the salt is dissolved. Add the prepared chili peppers and let them pickle for about 1 hour. After pickling, drain them thoroughly on a colander, pressing gently to remove as much water as possible.
Step 4
While the peppers are pickling, thinly julienne the onions and carrot. Aim for very fine strips so they mix well with the filling.
Step 5
In a separate bowl, combine the julienned onions and carrots with the minced garlic, plum extract, and fish sauce. Mix well to create the stuffing. (Optional: you can add chili powder and toasted sesame seeds here for extra flavor.)
Step 6
Carefully stuff the prepared filling into the slit of each chili pepper. Gently push the filling in until the pocket is full, being careful not to tear the pepper.
Step 7
Gochu-sogakyi is delicious eaten immediately, but for the best crunchy texture and intensified flavor, refrigerate it for at least a few hours or overnight before serving. Enjoy this refreshing and flavorful side dish!
