Crispy and Delicious Morning Pepper Jangajji (No-Boil Recipe)
Spicy and Crisp Morning Peppers! Super Simple No-Boil, Waterless Jangajji Recipe
Try making a non-spicy, crispy jangajji with fresh morning peppers harvested from your abundant garden. Their plump, mild nature makes them a crowd-pleaser! Although I had some leftover from last year, this year’s harvest was so plentiful that I made more. This recipe is boiled and made without water, offering a clean and refreshing taste. Perfect for those who can’t handle spicy food! #Gochujangajji #NoBoilJangajji #Jangajji #SummerSideDish #BasicSideDish #JulySeasonalIngredients
Main Ingredients- 40 Morning Peppers
For Washing Peppers- 1 Tbsp Baking Soda
- 1 Tbsp Vinegar
Jangajji Marinade- 1 cup Soy Sauce
- 1 cup Soju
- 1/2 cup Sugar
- 1/2 cup Vinegar
- 1 Tbsp Baking Soda
- 1 Tbsp Vinegar
Jangajji Marinade- 1 cup Soy Sauce
- 1 cup Soju
- 1/2 cup Sugar
- 1/2 cup Vinegar
Cooking Instructions
Step 1
Unlike regular peppers, ‘Morning Peppers’ have a milder heat and a wonderfully crisp texture. They are so enjoyable that I often eat them dipped in ssamjang, but since I had so many, I decided to make jangajji this time.
Step 2
If you cut off the stem of the pepper, moisture can escape, making the jangajji watery or mushy. Instead of cutting the stem, I gently pierce the body of the pepper a few times with a fork. It’s also good to leave a little bit of the stem attached.
Step 3
Now, let’s make the jangajji marinade. In a prepared bowl, combine 1 cup of soy sauce, 1 cup of soju, 1/2 cup of sugar, and 1/2 cup of vinegar. Stir well until the sugar is dissolved. Adding soju helps prevent spoilage and keeps the jangajji clean.
Step 4
Carefully pack the washed and prepared morning peppers into a sterilized small airtight container. Pour the prepared marinade over the peppers, ensuring they are submerged. Gently shake the container to help the flavors meld together.
Step 5
About a week after making it, I opened the container to find the peppers beautifully colored by the soy sauce marinade. Curious, I took one out to taste, and it was already quite flavorful, with a delightful crispy texture and a perfect sweet and sour taste!
Step 6
This finished pepper jangajji is a real hit on the dinner table. If you serve a plate, it will disappear in no time, becoming a delicious basic side dish.
Step 7
This pepper jangajji, with its crisp and refreshing taste, is great because you can make it simply without boiling and without adding water. It preserves the fresh, natural flavor of the ingredients.
Step 8
This delicious side dish, made with ‘July seasonal ingredients’ like fresh morning peppers, is perfect to have on hand during the rainy season. It’s the best side for rice when you don’t have much of an appetite!
