Lee Won-il's Apple Pepper Sobagi
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.
Ingredients needed 3 servings
Recipe
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).
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