Main ingredients 🥩
cucumber peppersgarlic chivesapplegeotjeori seasoninggochugaru
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.
🙋 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).
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.
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