•The unique taste and flavor of kimchi was enhanced by replacing the salted fish used in making kimchi with lotus root, chives, and ginger paste.
Calories
16kcal
Carbs
2.6g
Protein
0.6g
Fat
0.3g
Sodium
16.8mg
Ingredients
Main
Others
•Required Ingredients : Cucumber-shaped Chili(40g), Nutrient-rich Chives(5g), Lotus Root(5g), Radish(5g) •Pickling Liquid : Seafood Broth(8g), Fish Sauce(3g) •Seasoning : Chili Powder(3g), Candied Ginger(3g), Whole Sesame(1g)
Finding these ingredients in the US
- Chili PowderLook for 'gochugaru' (Korean chili flakes) at Korean or Asian markets. Crushed red pepper is sharper and hotter — use about half if substituting.
- RadishKorean radish (mu) is at Korean markets; daikon from any Asian grocery is the closest everyday swap.
- Whole SesameToasted sesame seeds are in the spice or international aisle; raw ones just need a quick toast in a dry pan.
Nutrition Facts
Per 100g of main ingredientsLotus Root
- Rich in vitamin C (28mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (3.3g) — can support digestion and help you feel full
Radish
- Rich in vitamin C (12mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Halve the cucumber pepper, remove the seeds, wash, and pickle in the pickling brine.
🔍Thinly chop the nutrient-rich chive and lotus root, and julienne the radish.
🔍Add a little pickling brine to the prepared chive, lotus root, and radish and pickle.
🔍Mix chili powder, candied ginger, and whole sesame into the pickled vegetables to make the filling.
🔍Fill the cucumber pepper with the filling.
🔍Place the cucumber pepper in a bowl and pour in the remaining water to finish.