Deliciously Crunchy Pickled Peppers (Gochujang-jjim)
Sweet, Sour, and Savory Pickled Peppers: A Simple Side Dish Recipe
Introducing ‘Gochujang-jjim,’ a pickled pepper side dish that’s the perfect companion when your appetite is low. The crisp, fresh peppers are infused with a sweet, sour, and savory special sauce, guaranteed to revive your taste buds. This is a versatile banchan (side dish) that you can make once and enjoy for a long time. Bring a satisfying element to your table with homemade pickled peppers!
Main Ingredients- 4-5kg Fresh Green Peppers (or Cheongyang Peppers)
Pickling Brine- 3 cups Soy Sauce (using a 200ml measuring cup)
- 3 cups Water (using a 200ml measuring cup)
- 1 cup Vinegar (using a 200ml measuring cup)
- 1 cup Sugar (using a 200ml measuring cup)
- 3 cups Soy Sauce (using a 200ml measuring cup)
- 3 cups Water (using a 200ml measuring cup)
- 1 cup Vinegar (using a 200ml measuring cup)
- 1 cup Sugar (using a 200ml measuring cup)
Cooking Instructions
Step 1
First, prepare about 4-5 kg of peppers. You can use fresh green peppers or slightly spicier Cheongyang peppers for a bit of a kick. Wash the peppers thoroughly. Using scissors, trim the stems, leaving about 1 cm attached. This helps the peppers submerge better in the pickling liquid.
Step 2
To ensure the brine penetrates well, prick each pepper a few times from top to bottom using a toothpick or a fork. For thicker peppers, 2-3 pricks per pepper will help the seasoning distribute evenly, making them more flavorful.
Step 3
Now, let’s make the delicious pickling brine. Using a 200ml measuring cup or a standard paper cup, measure out 3 cups of soy sauce, 3 cups of water, 1 cup of vinegar, and 1 cup of sugar. Combine all the brine ingredients in a pot. Stir well until the sugar is completely dissolved, then bring it to a rolling boil. Once boiling, let the brine cool down completely. (Tip: If you have a larger quantity of peppers and need more brine, you can make an additional batch following the same ratios. For 4-5 kg of peppers, I used a total of 1.8 liters of soy sauce.)
Step 4
Pack the prepared peppers snugly into sterilized glass jars or a fermentation crock. Pour the completely cooled pickling brine over the peppers, ensuring they are fully submerged. Place a heavy object on top to keep the peppers from floating. Let them steep in a cool place for 3-4 days. After 3-4 days, carefully drain the brine from the jars. Bring the drained brine to a rolling boil again, then let it cool completely before pouring it back over the peppers. This step helps the flavors to deepen and infuse into the peppers.
Step 5
Repeating the process of draining, boiling, and re-pouring the brine 2-3 times will result in an even richer flavor. Typically, this is done every 5 days for about three repetitions. However, you can adjust the number of repetitions based on your preference. I usually repeat it twice and then store them in the refrigerator. These pickled peppers are delicious to eat right away, but storing them in the fridge helps maintain their crispiness for longer. They make a fantastic side dish for rice or even a great accompaniment to drinks!
