Crunchy and Sweet Stuffed Sweet Pepper Kimchi (Oigochu Sobaki)
Crunchy and Sweet Stuffed Sweet Pepper Kimchi (Oigochu Sobaki)
How to Make Refreshing Stuffed Sweet Pepper Kimchi (Oigochu Sobaki) – A Summer Delight!
Enjoy a delightful twist on traditional kimchi with this Oigochu Sobaki! We’re using sweet, crisp Korean ‘oigochu’ (cucumber peppers) stuffed with a flavorful filling, creating a dish that’s as crunchy and refreshing as cucumber kimchi. Perfect for a light and flavorful side dish!
Main Ingredients- 3 packs Oigochu (Korean cucumber peppers, approx. 15-20 peppers)
- 1 bunch Chives (approx. 50g)
- 1/2 medium Onion
- 1 Korean Melon (choose one that is firm with fewer seeds)
For Brining the Peppers- 3 Tbsp Coarse Sea Salt
- 1 Liter Water
Kimchi Filling Seasoning- 10 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce
- 2 Tbsp Salted Mackerel Roe (Galchijot) or Salted Shrimp (Saewoojeot), finely minced
- 1 Tbsp Minced Ginger
- 5 Tbsp Maesil Cheong (Plum Syrup)
- 1 Tbsp Lemon Cheong (Lemon Syrup)
- 4 Tbsp Minced Garlic
- Toasted Sesame Seeds, to taste
- Sesame Oil, to taste
- 3 Tbsp Coarse Sea Salt
- 1 Liter Water
Kimchi Filling Seasoning- 10 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Fish Sauce
- 2 Tbsp Salted Mackerel Roe (Galchijot) or Salted Shrimp (Saewoojeot), finely minced
- 1 Tbsp Minced Ginger
- 5 Tbsp Maesil Cheong (Plum Syrup)
- 1 Tbsp Lemon Cheong (Lemon Syrup)
- 4 Tbsp Minced Garlic
- Toasted Sesame Seeds, to taste
- Sesame Oil, to taste
Cooking Instructions
Step 1
First, wash the Oigochu peppers thoroughly under running water. Make a slit lengthwise along one side of each pepper, cutting about two-thirds of the way down from the stem. Gently open the slit and carefully remove the seeds and pith using a spoon or your fingers. Making the cut only on one side will make stuffing easier.
Step 2
In a large bowl, combine 3 tablespoons of coarse sea salt with 1 liter of water. Stir well until the salt is completely dissolved to create a brine. Submerge the prepared Oigochu peppers in the brine and let them pickle for about 30 minutes. Flip the peppers halfway through the brining process to ensure even pickling. You can place a weight on top to keep the peppers submerged if they float.
Step 3
Now, let’s prepare the filling ingredients. While radish is commonly used, this recipe uses Korean melon for a seasonal twist. Peel the Korean melon, scoop out the seedy core, and then finely julienne the firm flesh. The subtle sweetness of the melon will add a unique flavor to the kimchi.
Step 4
Thinly slice the half onion. Wash the chives, trim off the root ends, and finely chop them into about 1 cm lengths. It’s best to ensure all vegetables are washed and well-drained before using.
Step 5
Time to make the flavorful kimchi seasoning! In a large bowl, combine 10 tablespoons of gochugaru, 4 tablespoons of minced garlic, 3 tablespoons of fish sauce, 5 tablespoons of plum syrup, 1 tablespoon of lemon syrup, 1 tablespoon of minced ginger, and 2 tablespoons of finely minced salted mackerel roe (or salted shrimp). Mix everything thoroughly. You can adjust the sweetness by modifying the amount of plum and lemon syrup, or by using just one type.
Step 6
Add the julienned Korean melon, chopped chives, and sliced onion to the prepared seasoning mixture. Toss everything together gently. Finally, sprinkle in some toasted sesame seeds and a drizzle of sesame oil for a nutty aroma, completing your delicious kimchi filling.
Step 7
Remove the brined Oigochu peppers from the salt water, rinse them lightly under cold water, and gently squeeze out any excess moisture. Carefully stuff the prepared filling into the slit of each pepper. These stuffed peppers can be enjoyed immediately for a crunchy and delicious Oigochu Sobaki. Store them in the refrigerator and enjoy them chilled for an even more refreshing taste!
