Lim Sung-geun's Oigochoo Kimchi So-bakki

Name: Lim Sung-geun's Oigochoo Kimchi So-bakki
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Korean
Ingredients: crisp oigochoo pepper as needed; water 2 cups; salt 1 tablespoon (for soaking); sugar 3 tablespoons (for soaking); minced fresh kimchi 1 cup; minced cheongyang chili 2; green onion half bunch (about 50g); medium red pepper powder 2 tablespoons; sesame seeds 2 tablespoons; sugar 1 tablespoon; all-purpose soy sauce (or regular soy sauce/jeotgal) 3 tablespoons; salt 1/3 tablespoon

A simple and refreshing side dish that fills crisp oigochoo peppers with tangy, fermented kimchi paste to stimulate the appetite.

40 min Difficulty Easy side dish

Main ingredients

oigochoo pepper fresh kimchi green onion cheongyang chili red pepper powder sesame seeds all-purpose soy sauce

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oigochoo pepper fresh kimchi green onion cheongyang chili red pepper powder sesame seeds all-purpose soy sauce

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Quick recipe

Cooking tips

Since fresh kimchi is already tangy, it can be eaten immediately after preparation without further fermentation.
Don't discard leftover filling—mix it with warm rice and a drizzle of sesame oil for a delicious and satisfying side dish.
You can substitute fresh kimchi with fermented kkakdugi or radish kimchi for a similarly crisp texture.