Brined Gochu Jangajji (Pickled Chili Peppers)
A preserved side dish made by brining Cheongyang chili peppers in boiled salt water, great for dongchimi or minced seasoning.
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 preserved side dish is made by brining late-season Cheongyang chili peppers in a strong salt water brine. Pour the boiling brine over the peppers, let it cool, stir in soju, and ferment at room temperature for 2 weeks. With its sharp, pungent bite, it works wonderfully in dongchimi, minced as a seasoning for boiled pork, or tossed in seasonings with scallions.
- Servings
- about 8–10 servings
- Difficulty
- Easy
- Spiciness
- Very spicy
- Keeps
- 365 days
Ingredients
- Cheongyang chili pepper (hot green chili)about 30 (250 g)
- Water4 cups
- Coarse sea salt5 tbsp
- Soju1/4 cup
- Soak in water with a little vinegar for about 10 minutes, wash thoroughly, and drain.
Steps
Prepare the ingredients
Prepare about 30 medium-sized Cheongyang chili peppers.
Prep the chili peppers
Soak in water with a little vinegar for about 10 minutes, wash thoroughly, and drain.
Wipe off any remaining moisture with a paper towel.
Trim the stems to a neat length, and poke holes in the peppers so the brine penetrates all the way through.
Pack the chili peppers neatly into a glass container.
Pour the brine
Add 5 tbsp coarse sea salt to 4 cups water and boil vigorously until the salt is completely dissolved.
A ratio of about 10:1 water to salt is ideal; it is quite salty, so it will not spoil easily.
Pour the boiling brine directly over the chili peppers.
Once it has cooled completely, pour in 1/4 cup soju, mix, and then...
Press down firmly with a plate so the peppers do not float, and let ferment at room temperature for about 2 weeks.
Once they turn yellowish and are nicely fermented, store them in the refrigerator and enjoy.
Complete
Now all that is left is to take them out and enjoy.
When eating them as a side dish, they are very salty, so you should soak them in water to draw out some of the salt.
Until they are fully fermented, it is important to press them down well so they do not poke out of the brine.
Any chili peppers that float up will spoil and ruin the brine.
If well fermented and kept in the refrigerator, you can safely enjoy them even after 1 year.
Ppunwife's tips
- A ratio of about 10:1 water to salt is ideal; it is quite salty, so it will not spoil easily.
- When eating them as a side dish, they are very salty, so you should soak them in water to draw out some of the salt.
- Until they are fully fermented, it is important to press them down well so they do not poke out of the brine. Any chili peppers that float up will spoil and ruin the brine.
FAQ
Do I really need to press down the chili peppers with a plate while they ferment?
If the chili peppers float above the brine, they can spoil or contaminate the brine, so you must press them down so they stay fully submerged.
How long can I store the finished gochu jangajji?
Once nicely fermented to a yellowish color, keep it refrigerated and you can enjoy it for over 1 year.
Isn't it too salty to eat straight as a side dish?
Because of the high salt ratio in the brine, it is quite salty. When eating it as a side dish, it is best to soak it briefly in water to draw out some salt before seasoning.
When should I add the soju?
Pour the boiling brine over the chili peppers, wait until it has cooled completely, and then mix in the measured amount of soju.
