Mixing sweet rice paste with red chili pepper for Kimchi

Cabbage Kimchi with pepper seeds

Rare cabbage kimchi using chili pepper seeds. More flavorful, less spicy and slightly sweet. Unusual but you will love it.
Course Kimchi
Cuisine Korean
Keyword authentic, southern style, traditional
KoreanCategory Kimchi (김치)
Prep Time 6 minutes
Cook Time 40 minutes
Total Time 6 hours 40 minutes
Servings 2 cabbages
Calories 378kcal
Author JinJoo Lee


  • 2 cabbages
  • 2 cup Sea Salt (Trader Joe's) , bittern removed
  • 10 cup water
  • 1 cup korean radish , julienned
  • 8 green onions , cut 1.5 in long
  • 3/4 cup minari , water dropwort – optional
  • 15 large dried chili pepper (use Korean if you can)
  • 1 cup sweet rice paste (3 T sweet rice flour to 1 Cup water)
  • 10 dried anchovies (멸치 myeolchi)
  • 3 tbsp chopped garlic
  • 1/4 tsp chopped ginger
  • 4 tbsp fermented anchovy sauce (substitute fish sauce)
  • 3 tbsp saewoojeot – fermented shrimp sauce
  • 1 cup red chili powder (gochugaru)
  • 1/2 cup chili pepper seeds (gochussi)


  • Brine cabbage (5-6hrs) and rinse about 2 times and let it drain. 2 cabbage + 10 C water + 2 C sea salt
  • Split dried chili peppers and soaked them in warm water for 30 min or so until they became soft.
  • Prepare other ingredients - as above
  • First grind the soaked chili peppers in stone grinder if possible. otherwise, just use blender
  • Add dried anchovies and blend or grind.
  • Add sweet rice paste and mix.
  • Add saewoojeot, garlic, ginger and blend or grind in bowl.
  • If using blender, transfer seasoning to a large bowl.
  • Add chili seeds and chili powder and mix.
  • Add radish, green onions and water dropwort. Mix one final time.
  • Stuff cabbage between layers with the seasoning/stuffing mix.


Ripen Kimchi by leaving out at room temperature for 1 ~2 days. Shorter if warmer and longer if colder temps. Once ripe, store in fridge.
Check out my No Crazy Kimchi post for more details on how to ripen kimchi.
Also instructions on brining Kimchi is on my blog - Kimjang Day 2.
Adapted from Sunni Kang's Seasonal Kimchi


Calories: 378kcal | Carbohydrates: 83g | Protein: 19g | Fat: 1g | Sodium: 3008mg | Potassium: 2093mg | Fiber: 27g | Sugar: 33g | Vitamin A: 1370IU | Vitamin C: 357.9mg | Calcium: 473mg | Iron: 5.5mg