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Mustard Stuffed Cucumber Chili Peppers (Gyeoja Oigochu Sobagi)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Mustard Stuffed Cucumber Chili Peppers (Gyeoja Oigochu Sobagi)

겨자 오이고추소박이

Side dish

Side dishesCourse
37kcal · per serving
1/5Spice
🌱 VeganGluten-free
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Recipe

Mustard Stuffed Cucumber Chili Peppers (Gyeoja Oigochu Sobagi)

🌶 Spicy 1/5VeganGluten-free

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • ●Main ingredients: cucumber chili peppers●주재료 : 오이고추(1 pc)
    15 g
  • carrot당근(5cm)
    5 g
  • Korean radish무(5cm)
    ↔ No Korean radish? Daikon is the closest. Turnip works in soups.
    🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
    5 g
  • garlic chives (buchu)부추(6cm)
    5 g
  • onion양파(5cm)
    5 g
  • ●Sauce: mustard powder●소스 : 겨자분말(1 tsp)
    5 g
  • vinegar식초(2 tsp)
    10 g
  • sugar설탕(2 tsp)
    10 g

Nutrition per serving

37kcal
7.9gCarbs
1.2gProtein
0.1gFat
43.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Mix the mustard powder with water, ferment it over a hot water bath with 3g of hot water, then add the sugar and vinegar to make the mustard sauce. Julienne the carrot, radish and onion into 0.1×5cm strips.
  2. Cut the garlic chives into 3cm lengths.
  3. Slit the cucumber chili peppers lengthwise and remove the seeds, then cut them into 4cm pieces. Toss the carrot, radish, onion and garlic chives with the mustard cold-dish sauce and stuff the cucumber chili peppers to finish.
💡 TipInstead of salting or seasoning, a mustard sauce adds a sharp, pungent kick. Cucumber chili peppers are rich in vitamin A, which boosts immunity and helps prevent colds.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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