Spicy & Sweet! Super Easy Gochujang Pickle Recipe (No Boiling!)
The Ultimate Rice Thief! Easy Gochujang Pickles Made Without Boiling or Water
Introducing a foolproof recipe for gochujang pickles made with fresh peppers from your garden, incredibly easy and delicious without any boiling! If you’ve been intimidated by the hassle of boiling pickling brine, this recipe is for you. It’s quick, simple, and even better with the addition of corn syrup for a richer flavor. Get ready to elevate your meals!
Main Ingredients- 50 fresh green chili peppers
Golden Ratio Brine- 1.5 cups soy sauce (270ml)
- 1 cup soju (180ml)
- 1 cup vinegar (180ml)
- 0.5 cup sugar (90g)
- 0.5 cup corn syrup (oligosaccharide) (90g)
- 1.5 cups soy sauce (270ml)
- 1 cup soju (180ml)
- 1 cup vinegar (180ml)
- 0.5 cup sugar (90g)
- 0.5 cup corn syrup (oligosaccharide) (90g)
Cooking Instructions
Step 1
Wash 50 fresh green chili peppers thoroughly. Let them drain and air dry slightly.
Step 2
Carefully pat the washed peppers dry with paper towels. Any remaining moisture can shorten the shelf life of your pickles.
Step 3
Trim off any long stems from the peppers for a neat appearance. Then, to allow the brine to penetrate deeply, poke the peppers all over with a fork or toothpick. Be gentle and avoid piercing too deeply.
Step 4
Prepare a sterilized glass jar. Tightly pack the poked peppers into the jar. Press them down firmly to ensure they stay submerged in the brine later.
Step 5
Now, let’s make the delicious brine! In a bowl, combine the soy sauce, soju, vinegar, sugar, and corn syrup. Stir until the sugar is completely dissolved. Using corn syrup along with sugar adds a wonderful gloss and depth of flavor to the pickles.
Step 6
Pour the prepared brine over the peppers in the jar, making sure they are completely submerged. That’s it! Your delicious gochujang pickles will be ready to enjoy in just 3 days, without any boiling required. They have a perfect balance of savory, sweet, and tangy flavors, and the simplicity of this method is a game-changer. Looking at the 3-day-old pickles alongside last year’s batch brings back wonderful memories. Give this recipe a try!
