Spicy and Tangy Gochu Jangajji (Pickled Chili Peppers)
A spicy and tangy pickled chili pepper side dish with a balanced mix of soy sauce and salt that brings out an appetizing yellowish color.
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 side dish balances soy sauce and salt so the brine stays light and gives the peppers an appetizing yellowish hue rather than turning too dark. Adding soju helps preserve them, and pouring the boiling brine directly over the peppers keeps their texture delightfully crisp. It pairs wonderfully with rich grilled meats or serves as a reliable everyday side dish.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Cheongyang chili pepper (hot green chili) (or green chili pepper)50, 400 g (approx.)
Soy sauce brine
- Water2 cups
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 cup
- Sugar1 cup
- Vinegar1 cup
- Salt1 tbsp
- Soju1/3 cup
- Soak the peppers for about 10 minutes in water mixed with vinegar or baking soda, rinse thoroughly several times, trim the stems, and wipe away any remaining moisture with a dry cloth or paper towels.
- Pierce the peppers with a fork or toothpick so the seasoning penetrates well into the inside.
Steps
Prepare the chili peppers
Use about 50 Cheongyang chili peppers (hot green chilies).
Soak them in water mixed with vinegar or baking soda for about 10 minutes, then rinse several times.
Trim the stems so they are easy to eat.
Wipe away any remaining moisture with a dry cloth or paper towels, and pierce each pepper with a fork or toothpick so the brine can penetrate deep inside.
Boil the soy sauce brine
Add 2 cups water, 1 cup regular soy sauce (jin-ganjang), 1 cup sugar, 1 cup vinegar, and 1 tbsp salt to a pot, and bring it to a rolling boil.
Boil just until the sugar and salt have dissolved.
Pour the brine
Pour the boiling soy sauce brine directly over the chili peppers in the bowl.
Toss them around until the liquid cools down. Meanwhile, the peppers will have turned quite yellowish.
Pour in 1/3 cup soju, which acts as a preservative, stir, and press the peppers down with a plate so they do not float, then let them ferment at room temperature.
In hot summer weather, let them ferment at room temperature for about 3 days; in cooler weather, extend the fermentation time. Once the flavor has developed nicely, keep them in the refrigerator and enjoy.
Finish
I let the gochu jangajji age for 1 more week in the refrigerator for a deeper flavor, and opened the jar today.
I sliced some to enjoy as a side dish while eating dakdoritang (spicy braised chicken), and the flavor has soaked in just right while the heat of the Cheongyang chilies has mellowed out, making them wonderful to eat.
You can also use any leftover pickling brine as a seasoning for sweet and tangy salads.
Ppunwife's tips
- Balancing the ratio of soy sauce and salt in the brine keeps the pickled peppers from turning too dark, giving them an appetizing yellowish hue.
- You can also use any leftover pickling brine as a dressing for sweet and tangy tossed dishes.
FAQ
Can I use other chili peppers instead of Cheongyang chili peppers?
You can substitute green chili peppers (put-gochu).
Why do you poke holes in the chili peppers?
Piercing the peppers with a fork or toothpick allows the soy sauce brine to seep evenly into the inside.
Why do you add soju to the pickling brine?
Soju acts as a natural preservative in pickled dishes and helps prevent them from spoiling.
How can I use the leftover pickling brine?
It is great to use as a seasoning base for sweet and tangy tossed vegetable dishes.
