Crispy and Delicious Stuffed Chili Peppers (Gochu-sobagi)
Crispy and Delicious Stuffed Chili Peppers (Gochu-sobagi)
A Special and Tasty Gochu-sobagi Recipe Using Seasonal Crisp Peppers
I made a unique Gochu-sobagi using plenty of crisp peppers from a friend. After lightly pickling the peppers and filling them with a homemade seasoned stuffing, they become a delightful side dish that’s both crunchy and wonderfully seasoned, perfect with rice. Add a special touch to your meal with this recipe!
Main Ingredients for Stuffed Peppers- 15 crisp peppers (Assagi Gochu)
- 1/2 piece of radish (approx. 150g)
- A small amount of carrot (for color)
- 1 bunch of chives (approx. 50g)
- 2 Tbsp coarse salt (for pickling)
- 1/2 red onion
- 1/2 white onion
Seasoning Stuffing Ingredients- 1 Tbsp flour
- 2 potatoes (medium-sized)
- 5 Tbsp chili powder (Gochugaru)
- 2 Tbsp salted shrimp (Saeujeot)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp sugar
- A little toasted sesame seeds (for garnish)
- 1 Tbsp flour
- 2 potatoes (medium-sized)
- 5 Tbsp chili powder (Gochugaru)
- 2 Tbsp salted shrimp (Saeujeot)
- 2 Tbsp anchovy sauce (Myeolchi Aekjeot)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1 Tbsp sugar
- A little toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the crisp peppers thoroughly. Place them on a cutting board and, leaving the very tip intact, make a slit lengthwise down the middle, almost all the way through. This ‘pocket’ will be filled with the delicious stuffing. In about 2 cups of water, dissolve 2 tablespoons of coarse salt to create a brine. Submerge the prepared peppers in the brine and let them pickle for about 30 minutes until they are crisp. Flip them halfway through for even pickling.
Step 2
While the peppers are pickling, let’s prepare the stuffing ingredients. Wash the 2 potatoes well, then steam them or microwave them for about 8 minutes until cooked through. While still hot, peel the potatoes and mash them thoroughly with a fork or a potato masher until smooth. Ensure there are no lumps for a well-incorporated stuffing.
Step 3
Now, let’s make the binding paste for our flavorful stuffing. In a pot, bring 1 cup of water to a boil. Gradually whisk in 1 tablespoon of flour, ensuring no lumps form. Cook over medium-low heat, stirring constantly, until it thickens into a paste. Let this flour paste cool completely. This paste helps the stuffing adhere to the peppers and adds depth during fermentation.
Step 4
Time to prepare the vegetables that will add wonderful flavor to the stuffed peppers. Finely chop the chives. Finely dice the radish and both the red and white onions. Shred or finely mince the carrot to add a touch of color. Don’t forget to prepare 2 tablespoons of minced garlic and 1 teaspoon of minced ginger.
Step 5
In a large bowl, combine the mashed potatoes, chopped chives, diced radish, onions, carrot, minced garlic, and minced ginger. Add 5 tablespoons of chili powder, 2 tablespoons of salted shrimp, 2 tablespoons of anchovy sauce, and 1 tablespoon of sugar.
Step 6
Mix all the prepared seasoning ingredients thoroughly by hand, like you’re kneading dough. Ensure everything is well combined. Taste the mixture and adjust the seasoning by adding more salted shrimp or anchovy sauce if needed, according to your preference. Using a mix of salted shrimp and anchovy sauce provides a richer, more umami flavor.
Step 7
Rinse the pickled peppers under running water to remove excess salt, then gently squeeze out any remaining moisture. Carefully open the slit in each pepper and generously stuff it with the prepared seasoning mixture. Press the filling firmly into each pepper to ensure it’s well-packed.
Step 8
The stuffed peppers can be enjoyed immediately for their satisfying crunch and fresh flavor, or refrigerated for 1-2 days to allow the flavors to meld and deepen. You can also make this with green chili peppers (Put Gochu). Try making this easy and delicious Gochu-sobagi for a wonderful homemade side dish!
