Crisp and Refreshing! Oyi Gochu Kimchi (Stuffed Cucumber Pepper Kimchi)
Crisp and Refreshing! Oyi Gochu Kimchi (Stuffed Cucumber Pepper Kimchi)
The Ultimate Guide to Making Oyi Gochu Kimchi with Fresh Cucumber Peppers
Create a delicious stuffed kimchi using fresh, in-season Oyi Gochu (cucumber peppers)! This recipe will guide you through making Oyi Gochu Kimchi, known for its satisfying crunch and refreshing taste.
Kimchi Ingredients- 500g Oyi Gochu (cucumber peppers, about 5-6)
- 50g Garlic Chives
- 1 Apple (medium size)
- 1 Onion (medium size)
- 1/3 Carrot
- 8 Tbsp Fish Sauce (or Soy Sauce for Anchovies)
- 8 Tbsp Korean Chili Flakes (Gochugaru, adjust to spice preference)
- 2 Tbsp Minced Garlic
- 5 Tbsp Sugar (adjust to sweetness preference)
- A pinch of Sesame Seeds
- Rice Flour Paste (for binding)
Cooking Instructions
Step 1
Let’s make delicious stuffed kimchi with seasonal Oyi Gochu! You’ll need 500g of Oyi Gochu, 50g of garlic chives, 1 apple, 1 onion, 1/3 carrot, and for the kimchi seasoning: 8 Tbsp fish sauce (or soy sauce for anchovies), 8 Tbsp Korean chili flakes, 2 Tbsp minced garlic, 5 Tbsp sugar, a pinch of sesame seeds, and finally, rice flour paste.
Step 2
First, let’s make the rice flour paste, which is key to the kimchi’s texture. Pour a moderate amount of water into a pot and dissolve the rice flour.
Step 3
Add the water and rice flour, and stir well to ensure there are no lumps.
Step 4
Cook over low heat, stirring constantly with a spatula or spoon to prevent sticking to the bottom. Once it reaches a slightly thin consistency, turn off the heat and let it cool completely. Be careful not to make it too thick, as this can make the kimchi taste powdery.
Step 5
Now, it’s time to salt the peppers. In a stainless steel bowl, prepare a generous amount of coarse sea salt. Using coarse salt helps the peppers stay crisp and not become mushy.
Step 6
Add water to the coarse sea salt to create a brine. Make sure the brine is not too concentrated.
Step 7
Wash the Oyi Gochu thoroughly. Then, make an incision from the bottom up to about two-thirds of the way, leaving the stem intact. When you make the cut, gently spread it open slightly to allow the seasoning to seep in. Be careful not to cut too deep.
Step 8
Place all the cut peppers into the prepared brine. It’s important to ensure the peppers are fully submerged.
Step 9
Let them salt for about 30 minutes. When the peppers become pliable and bend easily, remove them from the brine, rinse lightly under cold water, and drain them thoroughly. To prevent them from becoming too salty, check their condition periodically.
Step 10
Let’s prepare the vegetables for the kimchi filling. Peel the apple, remove the core, slice it into 0.5cm thick strips, and then chop into 2cm pieces.
Step 11
Similarly, slice the onion into 0.5cm thick strips and chop them into 2cm pieces.
Step 12
Peel the carrot, slice it thinly into 0.3cm thick pieces, then julienne it into pieces of similar size to the apple and onion. The carrot adds a nice color.
Step 13
Wash the garlic chives, pat them dry, and finely chop them into about 0.5cm lengths. If they are too long, the filling might fall out.
Step 14
Now for the exciting part: mixing the delicious seasoning for the Oyi Gochu Kimchi! In a large bowl, add the completely cooled rice flour paste first.
Step 15
Add 2 Tbsp of minced garlic to enhance the garlic flavor.
Step 16
Add 8 Tbsp of fish sauce (or soy sauce for anchovies) for umami. The saltiness can vary depending on the type of fish sauce, so it’s best to taste and adjust.
Step 17
Add 8 Tbsp of Korean chili flakes (Gochugaru) for spiciness. Adjust the amount based on your preferred heat level and the color.
Step 18
Add 5 Tbsp of sugar for sweetness. It blends well with the natural sweetness from the fruits to enhance the overall flavor.
Step 19
All the basic seasoning ingredients are now ready. Mix these ingredients well.
Step 20
Add the pre-chopped apple, onion, carrot, and garlic chives to the seasoning bowl. The colorful vegetables look appealing.
Step 21
Finally, sprinkle a generous amount of sesame seeds for a nutty aroma. Sesame seeds further elevate the kimchi’s flavor.
Step 22
Mix everything gently to combine the seasoning and vegetables. The key is to mix softly to avoid mashing the vegetables.
Step 23
Voila! The delicious and appetizing Oyi Gochu Kimchi filling is complete! Doesn’t it look mouthwatering, with the freshness of the fruit and the crunch of the vegetables?
Step 24
Now it’s time to stuff the kimchi into the peppers. Gently open the incision you made in the salted peppers.
Step 25
Using a spoon, carefully fill the inside of each pepper with the prepared kimchi seasoning. Don’t overstuff, as it might burst when it ferments.
Step 26
Ta-da! Your delicious Oyi Gochu Kimchi, made with fresh cucumber peppers, is now complete! Enjoy your meal!
