(cheerful music)
- Hello everybody.
Look at this!
Green chili pepper.
Huge amount.
This is five pounds of green chili peppers.
These days, it's pepper season.
asagi-gochu
That means crispy pepper.
It's not spicy.
I went to Flushing, New York.
My annual event around this time,
I always go to Flushing.
And then, always some grandma is on the sidewalk selling.
I just asked, "how much is it?"
Those guys are in a small bag, in the plastic bag.
She said $5.
No, it can't be.
These days, very, very cheap.
So I went to another lady,
another lady also, she made like a package,
this amount, around one pound.
How much is it?
And she said, "oh, this is $5"
Okay, I'm going to go to a Korean grocery store.
Big, huge Korean grocery store.
Maybe cheap.
How much money I can save, you know.
But, when I save some money, it makes me happy.
So I went to Korean store.
Wow!
These days, it's pepper season!
Korean store, they sell really bulk.
Per pound, 99 cents!
All together, I paid around $5.
So, I made a lot of money (chuckles).
These guys are, I'm going to make pickle.
And I'm going to make kimchi with this.
So I chose some nice looking guys, and straight.
And, kind of plump, and big.
So I'm going to make with this, sobagi.
Spicy stuffed pepper kimchi.
Gochu-sobagi.
Kimchi, let's make it.
So, so, so easy.
Let's cut it off, just a little bit.
But still we need the stem, because they're pretty.
See, like some kind of brownish stuff,
I like to cut it off.
This is very, kind of a precious kimchi,
because we have to really work hard
to make these guys pretty,
and we need to fill it up.
Then, let's give it a slit.
Look at that.
Automatically, this guy wants to lay down this way, right?
So we should not make a slit here.
From here.
Don't cut off all this.
So inside, we've gotta put it like this.
Like this, you see?
I love to eat all.
Some people take out inside the seeds.
I love to eat it, because it has also vitamin C,
and all kinds of nutrients.
Okay here.
This guy here,
this way he wants to lay down.
When I toss this guy,
it's kind of some cute baby.
When they lay down,
they have their own kind of position.
Isn't it cute?
So don't cut all through.
We gotta just make a pocket, like this.
Next, I'm going to make these guys a little withered,
flexible.
How?
I'll just add some salt.
First, let's wash.
One pound, 18 gochu.
This gochu is five inch gochu.
And then, let's start with one tablespoon salt.
Kosher salt.
Like this.
Here.
Just a little inside, like that.
Just like when you make oi-sobagi,
spicy stuffed cucumber kimchi,
so we made a pocket inside.
I just sprinkled some salt.
Same, same method.
I will use one more tablespoon,
so total two tablespoons.
my last gochu!
leftover salt
Let sit
until these guys are little flexible so that
we can fill it up with delicious stuff.
Meanwhile, I'm going to make spicy filling,
made with other vegetables and garlic and onion.
In gochu-sobagi, we use radish.
Korean radish, or a daikon.
Cut it into thin matchsticks.
Let's see how many cups.
One.
Around two cups.
Half a teaspoon salt.
And mix.
And then, I'm going to use carrot, for color.
Carrot is ready, around half cup.
And then chives.
Chives, this amount. It's two ounces.
Two garlic cloves.
And last one, onion, around just half a cup.
This radish is around 10 minutes sitting here,
and very wet.
I'm going to add all these ingredients here.
We need to add fish sauce.
Fish sauce, two tablespoons.
But if you guys are vegetarian, use soy sauce.
Two.
And then sugar, one tablespoon.
Now I'm going to make this guy red.
Gochu-garu.
Korean hot pepper flakes.
How much should I use?
Half a cup of hot pepper flakes.
And then, mix this.
Let it sit for a while.
30 minutes passed!
Pepper is flexible.
I'm going to mix this one more time, and then stuff.
It looks good!
Even leftover, I'm not worried about.
Just I can eat it.
You can wear gloves.
This is hot, spicy stuff you have to deal with.
I'm okay, but some of you guys maybe have sensitive skin,
then you guys have to wear some kitchen gloves.
So one by one.
You see?
Very flexible.
(cheerful music)
This kimchi is just like oi-sobagi,
spicy stuffed cucumber kimchi,
You can eat it right after making,
or if you want to ferment,
keep outside the refrigerator for one day
Or two days, depending on your room temperature.
If your room temperature is high, it is going to ferment quickly.
But personally, I love fresh kimchi.
I saved some leftover on purpose.
Today I made bo-ssam, pork wraps.
So I'm going to eat this spicy stuff together
with the pork.
I'll show you.
Whenever I eat pork,
I eat with fermented salty shrimp.
It's called saeujeot.
Saeujeot and some vegetables,
and then I mixed it.
This one is bo-ssam.
I made this bo-ssam.
Just I boiled this. I used the pressure cooker.
I boiled with Korean doenjang, onion, garlic,
and hazelnut coffee.
Now, that's why the aroma is awesome.
You can eat this like this,
just pick it up,
rice
(crunching)
Spicy, crispy,
and garlic flavor,
and fish sauce flavor all together, just like kimchi.
Kimchi flavor.
So tasty.
You can cut into bite size pieces before serving,
like this.
(crunching)
Bo-ssam goes well with kimchi, any types of kimchi,
but today I made this gochu-sobagi.
Spicy stuffed green chili pepper kimchi.
Enjoy my recipe.
See you next time.
Bye!
(cheerful music)