Gochu Kimchi – Green Chili Kimchi

고추 김치
In 2009 someone on Chowhound asked for a recipe for chili pepper kimchi. At the time I had not heard of a chili kimchi, so I asked my wife about it. She did recall something about chili kimchi but had never had it, I asked my mother in law with the same results, so I went to the web and found nothing. My wife and I were both intrigued by the idea and came up with this recipe.

Servings: 45


25 to 30 each Green Korean Chili peppers

2 ounces fresh chives

4 to 6 each very thin green onions

1 head garlic

1/2 small bae (Nashi or Asian pear)


1-gallon water

1/2 cup salt

Seasoning paste

2 tablespoons gochugaru (fine ground)

2 tablespoons gochugaru, coarse

2 tablespoons fish sauce

6 cloves garlic

1/2 small bae (Nashi or Asian pear)

2 ounces fresh ginger, peeled

1 tablespoon sugar

1 tablespoon salt

water as needed


First Day


Mix salt and water together in a one-gallon jar.

Add more salt if needed until a fine layer fails to dissolve.


Remove stems from peppers.

Starting about 1/8 to 1/4 inch from the top of each pepper, slit carefully all the way to the bottom (be careful to leave the top part connected ).

Place the peppers into the brine.

Let peppers set in the brine for twenty-four hours.

Second Day

Seasoning Paste

Peel the pear, cut in half, and remove the seed core. Reserve 1/2 for a later step.

Place all ingredients in a blender, adding just enough water to blend into a smooth, thick paste.

Let Stand twenty minutes to one hour.


Peel the cloves and wash in cold water, then drain.


Wash in cold water, drain, and cut into 1 1/2 inch sections.

Green Onions

Remove the root and any discolored leaves.

Wash in cold water, drain, and cut into 1 1/2 inch sections.


Shred or julienne the pear.

Final Mix

Pour brine from peppers and drain.

Place peppers in a large mixing bowl and add seasoning paste.

Mix well, being sure to get the paste into the open slits.

Add all other ingredients and mix well.

Place into a clean one-gallon jar, cover, and let sit at room temperature for twenty-four hours.

Refrigerate and serve cold.