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  • (cheerful music)

  • - Hello everybody.

  • Look at this!

  • Green chili pepper.

  • Huge amount.

  • This is five pounds of green chili peppers.

  • These days, it's pepper season.

  • asagi-gochu

  • That means crispy pepper.

  • It's not spicy.

  • I went to Flushing, New York.

  • My annual event around this time,

  • I always go to Flushing.

  • And then, always some grandma is on the sidewalk selling.

  • I just asked, "how much is it?"

  • Those guys are in a small bag, in the plastic bag.

  • She said $5.

  • No, it can't be.

  • These days, very, very cheap.

  • So I went to another lady,

  • another lady also, she made like a package,

  • this amount, around one pound.

  • How much is it?

  • And she said, "oh, this is $5"

  • Okay, I'm going to go to a Korean grocery store.

  • Big, huge Korean grocery store.

  • Maybe cheap.

  • How much money I can save, you know.

  • But, when I save some money, it makes me happy.

  • So I went to Korean store.

  • Wow!

  • These days, it's pepper season!

  • Korean store, they sell really bulk.

  • Per pound, 99 cents!

  • All together, I paid around $5.

  • So, I made a lot of money (chuckles).

  • These guys are, I'm going to make pickle.

  • And I'm going to make kimchi with this.

  • So I chose some nice looking guys, and straight.

  • And, kind of plump, and big.

  • So I'm going to make with this, sobagi.

  • Spicy stuffed pepper kimchi.

  • Gochu-sobagi.

  • Kimchi, let's make it.

  • So, so, so easy.

  • Let's cut it off, just a little bit.

  • But still we need the stem, because they're pretty.

  • See, like some kind of brownish stuff,

  • I like to cut it off.

  • This is very, kind of a precious kimchi,

  • because we have to really work hard

  • to make these guys pretty,

  • and we need to fill it up.

  • Then, let's give it a slit.

  • Look at that.

  • Automatically, this guy wants to lay down this way, right?

  • So we should not make a slit here.

  • From here.

  • Don't cut off all this.

  • So inside, we've gotta put it like this.

  • Like this, you see?

  • I love to eat all.

  • Some people take out inside the seeds.

  • I love to eat it, because it has also vitamin C,

  • and all kinds of nutrients.

  • Okay here.

  • This guy here,

  • this way he wants to lay down.

  • When I toss this guy,

  • it's kind of some cute baby.

  • When they lay down,

  • they have their own kind of position.

  • Isn't it cute?

  • So don't cut all through.

  • We gotta just make a pocket, like this.

  • Next, I'm going to make these guys a little withered,

  • flexible.

  • How?

  • I'll just add some salt.

  • First, let's wash.

  • One pound, 18 gochu.

  • This gochu is five inch gochu.

  • And then, let's start with one tablespoon salt.

  • Kosher salt.

  • Like this.

  • Here.

  • Just a little inside, like that.

  • Just like when you make oi-sobagi,

  • spicy stuffed cucumber kimchi,

  • so we made a pocket inside.

  • I just sprinkled some salt.

  • Same, same method.

  • I will use one more tablespoon,

  • so total two tablespoons.

  • my last gochu!

  • leftover salt

  • Let sit

  • until these guys are little flexible so that

  • we can fill it up with delicious stuff.

  • Meanwhile, I'm going to make spicy filling,

  • made with other vegetables and garlic and onion.

  • In gochu-sobagi, we use radish.

  • Korean radish, or a daikon.

  • Cut it into thin matchsticks.

  • Let's see how many cups.

  • One.

  • Around two cups.

  • Half a teaspoon salt.

  • And mix.

  • And then, I'm going to use carrot, for color.

  • Carrot is ready, around half cup.

  • And then chives.

  • Chives, this amount. It's two ounces.

  • Two garlic cloves.

  • And last one, onion, around just half a cup.

  • This radish is around 10 minutes sitting here,

  • and very wet.

  • I'm going to add all these ingredients here.

  • We need to add fish sauce.

  • Fish sauce, two tablespoons.

  • But if you guys are vegetarian, use soy sauce.

  • Two.

  • And then sugar, one tablespoon.

  • Now I'm going to make this guy red.

  • Gochu-garu.

  • Korean hot pepper flakes.

  • How much should I use?

  • Half a cup of hot pepper flakes.

  • And then, mix this.

  • Let it sit for a while.

  • 30 minutes passed!

  • Pepper is flexible.

  • I'm going to mix this one more time, and then stuff.

  • It looks good!

  • Even leftover, I'm not worried about.

  • Just I can eat it.

  • You can wear gloves.

  • This is hot, spicy stuff you have to deal with.

  • I'm okay, but some of you guys maybe have sensitive skin,

  • then you guys have to wear some kitchen gloves.

  • So one by one.

  • You see?

  • Very flexible.

  • (cheerful music)

  • This kimchi is just like oi-sobagi,

  • spicy stuffed cucumber kimchi,

  • You can eat it right after making,

  • or if you want to ferment,

  • keep outside the refrigerator for one day

  • Or two days, depending on your room temperature.

  • If your room temperature is high, it is going to ferment quickly.

  • But personally, I love fresh kimchi.

  • I saved some leftover on purpose.

  • Today I made bo-ssam, pork wraps.

  • So I'm going to eat this spicy stuff together

  • with the pork.

  • I'll show you.

  • Whenever I eat pork,

  • I eat with fermented salty shrimp.

  • It's called saeujeot.

  • Saeujeot and some vegetables,

  • and then I mixed it.

  • This one is bo-ssam.

  • I made this bo-ssam.

  • Just I boiled this. I used the pressure cooker.

  • I boiled with Korean doenjang, onion, garlic,

  • and hazelnut coffee.

  • Now, that's why the aroma is awesome.

  • You can eat this like this,

  • just pick it up,

  • rice

  • (crunching)

  • Spicy, crispy,

  • and garlic flavor,

  • and fish sauce flavor all together, just like kimchi.

  • Kimchi flavor.

  • So tasty.

  • You can cut into bite size pieces before serving,

  • like this.

  • (crunching)

  • Bo-ssam goes well with kimchi, any types of kimchi,

  • but today I made this gochu-sobagi.