Korean Green Chili Kimchi
Gochu kimchi is a spicy Korean kimchi made with whole or halved green chili peppers that are salted, then dressed in gochugaru, salted shrimp, anchovy fish sauce, and garlic for a short fermentation. The thick pepper walls retain a firm crunch through salting and fermentation, and the seeds clustered inside deliver a concentrated burst of heat when bitten into. Salted shrimp brings immediate umami even without extended aging, and the pepper's own grassy sweetness supports the seasoning in place of added sugar. Served alongside grilled pork belly or bossam, this kimchi works as a sharp counterpoint that cuts through the richness of fatty meats.
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Instructions
- 1
Trim stems, split chilies lengthwise, and remove some seeds.
- 2
Salt and rest for 20 minutes, then drain.
- 3
Mix chili flakes, garlic, ginger, salted shrimp, fish sauce, and sugar.
- 4
Coat chilies gently with seasoning without crushing them.
- 5
Pack in an airtight container, ferment 8–12 hours at room temp, then refrigerate.
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