Easy Korean Recipes : Healthy Korean Recipes by Ellen Kwon

Author:Ellen Kwon [Kwon, Ellen]
Language: eng
Format: azw3, epub
Published: 2020-10-11T00:00:00+00:00

Soak the green onions in a bowl of water for 10 minutes then drain them well by gently pressing them against the colander

Add to a bowl with all of the other ingredients and mix, serve immediately. It goes well with meat.

Stuffed Chilli Peppers

Serves 10

If korea's national dish is the Kimchi then its national vegetable is the chilli pepper. Korea has its own type of chilli pepper known as ooi gochu which translates to cucumber pepper because they are big and meaty beautiful looking chilli peppers but no spice at all. Growing up I would have them served just like that on their own or cut in to smaller pieces and on the side is a dipping sauce called Ssamjang which you can buy ready acquired. Just like my great aunt taught me I stick to her sweeter and more mouth watering version which she picked up in the hot humid climate of South Jeollanam Do province.

Ingredients:

10 Cucumber chillies - If you can't find these then mild spice green chillies from the supermarket.

3 heaped tablespoons of ssamjang paste

1 teaspoon of cooking oil

1 tablespoon of corn syrup if not corn syrup then honey

1 teaspoon of soy sauce

Method.

If you have the cucumber chillies then they are ready you just need to wash them and cut in half

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