Crisp and Refreshing Chili Kimchi
Crisp and Refreshing Chili Kimchi
#KoreanChiliRecipe #QuickKimchi #KimchiSeasoning #ScallionKimchiBase #AmysKitchen
Inspired by YouTuber Amy Amy’s recipe, here’s my take on a refreshing and crisp chili kimchi. The spicy and sweet seasoning perfectly complements the crunchy Korean chili peppers and fragrant chives. I’ve enhanced the umami with rice syrup, fermented anchovy sauce (made from blue crabs, recommended by Lee Young-ja), and salted fermented shrimp. It’s ready to eat immediately without fermentation, making it incredibly convenient. This kimchi is a fantastic side dish for kal-guksu (knife-cut noodles) or grilled meats. It’s a perfect palate cleanser when you’ve lost your appetite!
Main Ingredients for Chili Kimchi- Korean chili peppers (like Oi-mat Gochu or crisp green chili peppers) 30 pieces
Spicy and Sweet Scallion Kimchi Seasoning Ingredients- Chives 600g
- Gochugaru (Korean chili powder) 4 cups (using a Korean rice cup)
- Plum extract 4 Tbsp
- Salted fermented shrimp 3 Tbsp
- Fermented blue crab sauce 6 Tbsp
- Rice syrup 3 Tbsp (or corn syrup)
- Minced garlic 4 Tbsp
- Minced ginger 1 Tbsp
- Chili seeds 3 Tbsp (optional, for a refreshing taste)
- Glutinous rice paste 3 cups (using a Korean rice cup, slightly thickened)
- Broth 4 cups (using a Korean rice cup, anchovy broth recommended)
- Chives 600g
- Gochugaru (Korean chili powder) 4 cups (using a Korean rice cup)
- Plum extract 4 Tbsp
- Salted fermented shrimp 3 Tbsp
- Fermented blue crab sauce 6 Tbsp
- Rice syrup 3 Tbsp (or corn syrup)
- Minced garlic 4 Tbsp
- Minced ginger 1 Tbsp
- Chili seeds 3 Tbsp (optional, for a refreshing taste)
- Glutinous rice paste 3 cups (using a Korean rice cup, slightly thickened)
- Broth 4 cups (using a Korean rice cup, anchovy broth recommended)
Cooking Instructions
Step 1
First, prepare the glutinous rice paste. Making it slightly thicker than usual will help prevent the seasoning from becoming too watery. Adjust the consistency so it’s not too runny.
Step 2
Wash the Korean chili peppers (or crisp green chilies) thoroughly, remove the stems, and make sure to pat them completely dry. Any remaining moisture can cause the kimchi to become mushy or spoil quickly.
Step 3
Carefully make a slit lengthwise down one side of each chili pepper, creating a pocket for the filling. Be careful not to cut all the way through; keep one side attached so you can easily stuff the filling later.
Step 4
To develop a deeper flavor, it’s best to make the kimchi seasoning the day before and let it marinate in the refrigerator. Mix the cooled glutinous rice paste with gochugaru, minced garlic, minced ginger, and chili seeds. Adding chili seeds will give the kimchi a wonderfully refreshing and crisp taste.
Step 5
Now, it’s time to season the mixture. Add salted fermented shrimp, rice syrup (or corn syrup), and plum extract to balance the sweetness and saltiness. Mix everything well.
Step 6
The secret to an umami boost! Let’s try using the fermented blue crab sauce, highly recommended by Lee Young-ja on ‘Point of Omniscient Interfere’. Compared to other fish sauces, it’s less salty and has a subtle sweetness that enhances the overall flavor of the seasoning. (Note: Saltiness levels generally go like this: Ppanaeri fish sauce > Anchovy fish sauce > Cutlassfish fish sauce > Blue crab sauce. Blue crab sauce is typically less salty, less fishy, and has a touch of sweetness. Flavor preference can vary depending on the type of kimchi.)
Step 7
After mixing in the blue crab sauce, stir until well combined. Then, gradually add the broth (anchovy broth is recommended) while stirring to achieve the desired consistency. Make it slightly thinner so it’s easier to fill the chili peppers.
Step 8
Wash the chives cleanly and cut them into approximately 4cm lengths. If they are too long, it can be difficult to stuff them into the chili peppers.
Step 9
Add the chopped chives to the prepared kimchi seasoning and mix them in. Don’t add all the seasoning at this stage; reserve about one-third of it. You can add more later as needed while stuffing the peppers, depending on the consistency.
Step 10
After thoroughly mixing the chives and seasoning, refrigerate the mixture for about 2 hours to let the flavors meld and deepen.
Step 11
Carefully stuff the seasoned chive mixture into the slits of the prepared chili peppers. Try to fill them neatly without getting too much seasoning on the outside of the peppers.
Step 12
Arrange the stuffed chili kimchi snugly in a kimchi container. This chili kimchi doesn’t require room-temperature fermentation; you can store it directly in the refrigerator and enjoy it right away. You get to savor its fresh and crisp taste immediately.
Step 13
Plate the finished chili kimchi attractively and sprinkle with toasted sesame seeds for a final touch. This crisp and refreshing kimchi pairs wonderfully with kal-guksu and grilled meats, making it an exceptional side dish, especially when you don’t have much of an appetite. Your delicious chili kimchi is complete!
