Spicy Gochu Jangajji (Pickled Chili Peppers) Chopped for Ease
A pickled side dish made by roughly chopping Cheongyang chili peppers and pouring boiled seasoned soy sauce over them for quick pickling.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This pickled dish chops Cheongyang chili peppers in a food processor to save container space and speed up the pickling time. Pour the hot seasoned soy sauce over the chilies, let it cool, stir in soju, and let it sit at room temperature for one or two days to create a spicy condiment. It is perfect to serve with rich grilled meats or savory pancakes.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Very spicy
- Keeps
- 365 days
Ingredients
Ingredients
- Cheongyang chili pepper (hot green chili) or green chili pepper (or unripe)700 g
Pickling Liquid
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 1/2 cups
- Water2 cups
- Sugar1 cup
- Vinegar1 1/2 cups
- Salt1/2 tbsp
- Soju1/3 cup
- About 700 g in total, which is roughly 130 chilies.
Steps
Prepare the ingredients
These are small, late-season Cheongyang chili peppers.
About 700 g in total, which is roughly 130 chilies.
Process the chili peppers
Pulse them in a food processor so they are not too finely ground.
Pulse them into larger pieces than you would when making seasoned chili paste (gochu jangmul). Place the chopped chilies in a separate stainless steel bowl.
Pour the pickling liquid
Add the pickling liquid ingredients except the soju—1 1/2 cups regular soy sauce (jin-ganjang), 2 cups water, 1 cup sugar, 1 1/2 cups vinegar, and 1/2 tbsp salt—and bring to a rolling boil.
As soon as it boils, pour it directly over the chilies in the bowl.
Mix well so the pickling liquid coats evenly, and let it cool.
Pour in 1/3 cup soju, mix evenly, transfer to a container, let it sit at room temperature for one or two days, and then move it to the refrigerator to serve at your table.
Complete
It is much more convenient to scoop out and eat than pickling whole chilies.
You can easily make gochu jangajji to serve instead of vinegar soy sauce with grilled meats or savory pancakes, waking up your appetite and keeping the palate clean.
If you divide it into smaller portions and store them in the refrigerator, you can enjoy it neatly to the very end without the hassle of reboiling the pickling liquid.
Ppunwife's tips
- Pulse them in a food processor so they are not too finely ground. Pulse them into larger pieces than you would when making seasoned chili paste (gochu jangmul).
- If you divide it into smaller portions and store them in the refrigerator, you can enjoy it neatly to the very end without the hassle of reboiling the pickling liquid.
FAQ
What are the advantages of chopping the chili peppers instead of pickling them whole?
It takes up less space in the container and requires less pickling liquid. It also speeds up the pickling process so you can eat it in just one or two days, and it is very convenient to scoop out and eat.
How do I ferment and store it after pouring the pickling liquid?
Pour the boiled pickling liquid over the chilies, let it cool, mix in the soju, and transfer to a container. Let it ferment at room temperature for one or two days, then move it to the refrigerator, divided into smaller portions for storage.
What dishes pair well with the finished pickles?
Serving it in place of vinegar soy sauce alongside pan-fried delicacies (jeon), savory pancakes, or grilled meats cleanses the palate and sharpens the appetite.
