This kimchi is made by scraping out green chili pepper and then filling it with julienned radish and carrots, tossed with salted seafood sauce. It uses green chili pepper, or “putgochu” in Korean, a chili pepper that does not ripen. Green chili pepper is eaten raw or is used in braised dishes, pickled, pancakes, japchae, or deep-fried. First, the green chili pepper is scraped out. Second, the filling is made of julienned radish and carrot, tossed in salted shrimp, salted anchovy sauce, and sugar. Third, the chili pepper is filled, then the kimchi sauce made with glutinous rice paste, salted seafood sauce, and salt is poured over. Fourth, let it ripen for a day or two, then dig in. This kimchi helps to whet one’s appetite with its refreshing flavor and spicy kick. Chili pepper is rich in vitamins and capsaicin, which is effective for weight loss.
National / Four seasons / Green chili pepper
Green chili pepper, radish, carrot, salted anchovy sauce, salted shrimp
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