Korean Green Chili Kimchi
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
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 before a short fermentation period.
Read more
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. Salting the peppers for thirty to forty minutes with coarse salt draws out moisture without making them overly salty, which keeps the finished kimchi well-balanced. Served alongside grilled pork belly or bossam, this kimchi acts as a sharp, refreshing counterpoint that cuts through the richness of fatty meats.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Shake excess water from 300 g green chilies, remove the stems, and split them lengthwise.
Tap out about half of the seeds, keeping some inside so the peppers stay spicy and retain their firm crunch.
- 2Season
Spread the chilies in a wide bowl and sprinkle 2 tablespoons coarse salt over the cut sides.
Let them salt for 30 to 40 minutes, turning once halfway, until the flesh bends slightly but still feels crisp.
- 3Season
Transfer the salted chilies to a colander and drain off the released moisture well.
Do not press them hard; just let the surface moisture leave so the seasoning paste does not turn watery.
- 4Season
Mix 3 tablespoons gochugaru, 1 tablespoon minced garlic, 0.5 teaspoon minced ginger, 1 tablespoon salted shrimp, 1 tablespoon anchovy fish sauce, and 1 teaspoon sugar. Stir until the flakes darken and the paste looks evenly moist.
- 5Season
Add the drained chilies to the seasoning and gently coat the inside, especially around the remaining seeds.
Fold from the bottom upward instead of squeezing, so the pepper walls do not split or lose crunch.
- 6Step
Pack the kimchi tightly into an airtight container and leave it at room temperature for 8 to 12 hours.
When a light tangy aroma appears, refrigerate it and eat within 2 to 3 days for the crispest texture.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Red pepper threads bring a traditional fragrance to gochu green chili kimchi without extra heat.
- Finish cue
- Add the drained chilies to the seasoning and gently coat the inside, especially around the remaining seeds.
- Avoid this
- Do not press them hard; just let the surface moisture leave so the seasoning paste does not turn watery.
- Storage and reheating
- When a light tangy aroma appears, refrigerate it and eat within 2 to 3 days for the crispest texture.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 ingredients
Category median
32min, 7 ingredients
Based on 163 recipes
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