For a short time at the end of summer, large amounts of plump, thick-skinned Korean peppers appear in Korean grocery stores at bargain prices. We call them asagi (아삭이) peppers and they are mild, plump, large, and crispy, perfect for making spicy stuffed green chili pepper kimchi, called gochu-sobagi in Korean.

They come in season at the end of the summer (and are great for pickles, too), but you can make this recipe any time with any kind of peppers. Use any of your local peppers that are about 5 or 6 inches long, pretty straight, nicely crispy, and plump enough to stuff. I prefer mild peppers for this recipe because the stuffing is pretty spicy, but you can use spicy peppers if you can handle it.

This kimchi is crispy, savory, and spicy with a deep kimchi flavor of garlic and fish sauce. If you’ve been watching my videos for a while you will recognize this sobagi style of kimchi because I made spicy stuffed cucumber kimchi (oi-sobagi) a few years ago, which was very popular with a lot of people.

Serve with rice, or as I do in the video, with bo-ssam (pork wraps). I personally like to eat it fresh, right after making it. Like any other kind of kimchi it ferments over time, so best to store it in the fridge and take out what you need when you want it.

If you have sensitive skin, be sure to wear rubber or plastic gloves when mixing and handling the spicy mixture, as it might irritate your hands.

Good luck with your spicy green pepper kimchi, let me know how it turns out!

green chili peppers (asagi-gochu: 아삭이고추)



Salt the peppers:

  1. Throw a pepper onto the cutting board and let it sit naturally. Cut a slit into the top of the pepper as it lays. Repeat with the rest of the peppers so that when the peppers are finished, they stack nicely and sit on your plate with the slit and stuffing facing upwards.
  2. Rinse the peppers and strain.
  3. Put the 2 tablespoons salt in a small bowl. Rub and sprinkle some salt onto the peppers, into the slits and around the outside. Put them in a bowl and let sit for 30 minutes, then strain any excess water.
    spicy-stuffed-green-chili-pepper-kimchi-gochu-sobagi-%e1%84%80%e1%85%a9%e1%84%8e%e1%85%ae%e1%84%89%e1%85%a9%e1%84%87%e1%85%a1%e1%86%a8%e1%84%8b%e1%85%b5-saltSpicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)

Make stuffing:

  1. Mix the radish matchsticks with ½ teaspoon kosher salt in a bowl. Let it sit for 10 to 20 minutes until water comes out of the radish.shredded-radish
  2. Add hot pepper flakes, fish sauce, carrot, onion, and chives and mix it well by hand or a wooden spoon.kimchi-paste

Make kimchi:

  1. Stuff generous amounts of the seasoning paste into each pepper pocket. Put them in an airtight container and sprinkle sesame seeds over top.
    Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)
  2. Store in the fridge, and take some peppers out when you want them, like you would other kinds of kimchi. Serve as a side dish for rice.Spicy stuffed green chili pepper kimchi (Gochu-sobagi: 고추소박이)

Leave your rating:

So far this is rated 5/5 from 296 votes

Be the first to rate this.


  1. Andrea_slovak Slovakia joined 11/21 & has 1 comment

    I guess, this chilly / pepper kimchi must be rename for hell´s kimchi. At my home I call it kimchi revenge :D My boyfriend love it a lot, but for me is too spicy. It was one of my first recipes I had try by video tutorial. From that time, nothing to stopped me in my kitchen.
    Thank you a lot :) Best greetings from Slovakia

    See full size image

  2. freldici France joined 6/20 & has 33 comments

    Bonjour Maangchi ! Pas de piment vert ici donc j’ai choisi des bébés poivrons multicolores ! Fermentés 2 jours : quel délice ! Encore un GRAND MERCI ✌

    See full size image

  3. lefthandedpriest Texas, USA joined 8/21 & has 1 comment

    I made these, but with jalapeño peppers since it’s what I had. They are super spicy!!
    Can I ferment them by leaving them out on the counter in my airtight jars? Or do they need to be put in the fridge? Thanks!

  4. jscorpio87 Florida joined 12/17 & has 2 comments

    This recipe turned out delicious! I can’t stop eating them!

    See full size image

  5. purring_avenue indonesia joined 3/17 & has 1 comment

    hello Maangchi,
    I tried to make green chilli pepper kimchi, its spicy!!!
    There are some bitter melon in the fridge so decided to make them into bitter melon kimchi as well
    Thank you Maangchi for the recipe!

    See full size image

  6. xwerox kalbar,indonesia joined 9/16 & has 3 comments

    Maangchi,just wanna buy some ingredients from malaysia(kuching) that i think will have korean food. i check kuching jalan song on ur website,and go there,the store totally closed (never open,maybe bankrupt),someone buy his store and right now become pharmacy look around few other store in malaysia and found that i already have,
    still looking for somyeon,chili crush pepper,jjangmyeon noodles,jeotgal.
    anyone from kuching(pls not far away like jalan song take 30 min use car) can help me to found this stuff?

  7. Jcabe1963 Coshocton, Ohio joined 9/16 & has 4 comments

    Oh maangchi, I made these tonight, and oh my gosh they are so good. I think I used a little too much salt, but I really liked them a lot. I can’t wait for my husband to try them. Thanks for the recipe. 꼿게탕 is next on my list of things to try. I love crab. I hope I spelled that correctly. 감사함니다.

  8. charliesommers Nashville, Tn. joined 4/10 & has 12 comments

    I recently moved to a small town in Tennessee where ingredients for some cooking are hard to come by without a long drive. I can get jalapeno peppers locally and wonder if they might work. I miss all the Asian Markets that were available when I lived in Nashville.

  9. yoyodong Hongkong joined 9/16 & has 2 comments

    HI,Maangchi !I want to ask do we need to wash way the salt in the peppers?

    • Maangchi New York City joined 8/08 & has 12,045 comments

      No you don’t need to rinse the peppers. Just strain them. “Put the 2 tablespoons salt in a small bowl. Rub and sprinkle some salt onto the peppers, into the slits and around the outside. Put them in a bowl and let sit for 30 minutes, then strain any excess water.”

  10. grimnir joined 12/15 & has 3 comments

    Hi Maangchi, what is Your meaning about big variety of Mexican sorts of red pepper?
    Do You use them in culinary practice?
    I’m missing “Chipotles” – it is difficult to find them in Russia.

  11. stonefly Olympia WA joined 11/11 & has 61 comments

    Maangchi knows peppers! First pickled (with a squirt!) and now fixed similar to oi-sobagi! Love it! Oi-sobagi is my favorite kimchi banchan, but this might beat it out! Thanks, Maangchi!!!

Leave a Reply

You must create a profile and be logged in to post a comment.