Lee Won-il's Apple Pepper Sobagi

Name: Lee Won-il's Apple Pepper Sobagi
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Cuisine: Korean
Ingredients: cucumber peppers (or crunchy peppers) as needed; garlic chives 1 handful; apple 1/2 (can use with skin); store-bought geotjeori or kimchi seasoning 1 pack; gochugaru 30g

Instead of crunchy cucumbers, cucumber peppers are slit open and generously stuffed with a sweet-tangy apple and garlic chive filling, enjoyed as a fresh, vibrant geotjeori-style stuffed pickle.

20 min Difficulty Easy side dish

Main ingredients

cucumber peppers garlic chives apple geotjeori seasoning gochugaru

Shop ingredients on Coupang(Ad)

cucumber peppers garlic chives apple geotjeori seasoning gochugaru

Did you cook this?

How did it turn out when you followed this recipe?

Your cooking experience helps everyone find recipes they can trust.

Loading cooking feedback…

This Man's Cook Doenjang Sauce Gochu Sobagi

An unusual side dish that turns crisp morning chili peppers into a savory, non-salty bite with a rich doenjang marinade and mashed tofu inside—perfect as a rice-boosting appetizer.

20 minEasyside dish

ogochilitofuoniondoenjanggochujang

unique dishcrunchy texturesuper easy

Kim Dae-seok Chef's Perilla Seed Kimchi

A refreshing summer delicacy featuring crisp perilla peppers stuffed with finely julienned apple and a generous amount of seasoned filling, delivering a cool, clean taste.

30 minNormalside dish

perilla pepperchivesonioncarrotapple

summer kimchisummer side dishunique kimchi

Ingredients needed 3 servings

cucumber peppers (or crunchy peppers) as needed
garlic chives 1 handful
apple 1/2 (can use with skin)
store-bought geotjeori or kimchi seasoning 1 pack
gochugaru 30g

Recipe

Wash the cucumber peppers clean. Keep the stems intact, then make a long slit down the middle so you can open them up to stuff the filling.
Trim the root ends of the garlic chives and cut into short pieces about 5 cm long.
Wash the apple thoroughly under running water and julienne into thin, long strips (with the skin on).
In a bowl, combine 1 pack of kimchi seasoning and 30g of gochugaru, and lightly mix.
Add the garlic chives (which tend to release a raw smell) and the apple strips to the seasoning. Gently toss with your fingertips so they don't break or get bruised—mixing softly as if flicking—to complete the filling.
Generously and carefully stuff the apple and chive filling into the slit cucumber peppers, making sure it doesn't spill out. Serve immediately or ferment as desired.

Slit the cucumber peppers open.
Cut garlic chives into 5 cm lengths and julienne apple with skin into thin strips.
Mix kimchi seasoning and gochugaru, then gently toss with chives and apple to make the filling.
Stuff the filling generously into the peppers.

Cooking tips

When mixing green leafy vegetables like chives or scallions, if you mix too forcefully, the cells break down and release a raw smell. Mix gently with your fingertips as if flicking them.
It's refreshing eaten immediately, but if you prefer a tangy, fermented flavor, place the stuffed peppers in a container, let them sit at room temperature for a day or two until slightly soured, then refrigerate. The brine becomes cool and delicious as well.

Recommended for

Those who love the crunch of oi sobagi but want to try a new fruit twist.
Those who need a refreshing and cool geotjeori-style side dish to accompany rich meat dishes or boiled pork (suyuk).