Spicy & Sweet Gochujang Pickled Peppers: A Simple Side Dish to Elevate Your Meals
Easy & Delicious Gochujang Pickled Peppers Recipe: The Secret to Perfect Flavor
I absolutely love gochujang pickled peppers (gochujang jangajji) and garlic jangajji! They are simply divine when added to a wrap with grilled pork belly. I’ve been craving gochujang jangajji lately, so I decided to make a batch. The term ‘jangajji’ might sound a bit fancy or complex, but making gochujang jangajji is surprisingly easy and you can whip it up at home without any hassle. The key secret is maintaining a 1:1 ratio between soy sauce and water! Stick to this ratio, and you’ll achieve a delicious batch of jangajji every time. Once it’s perfectly aged, you can enjoy it as is, or toss it with some gochugaru (red pepper flakes) for a vibrant spicy salad. Check out the video for a quick guide on how to make this simple and tasty gochujang jangajji!
Ingredients- 55 fresh green chili peppers
- 400ml soy sauce
- 400ml water
- 400ml vinegar (rice vinegar or white vinegar)
- 300ml sugar
- 100ml soju (Korean distilled spirit, at least 16% alcohol)
Cooking Instructions
Step 1
The golden ratio for the pickling liquid is crucial for delicious jangajji. While you can adjust the amount of sugar and vinegar to your preference, it’s essential to keep the **soy sauce to water ratio at exactly 1:1**. Deviating from this can lead to white mold forming on the surface of the jangajji, causing it to spoil. Please remember this vital tip!
Step 2
Thoroughly wash the green chili peppers under running water and ensure they are completely dry. Then, trim off the stems from each pepper.
Step 3
To ensure the flavorful soy sauce mixture permeates the inside of the peppers, make small holes. You can use a fork to prick several holes near the tip of each pepper, or use scissors to snip off the very tip. This technique allows the brine to penetrate deeply, making the jangajji much tastier.
Step 4
In a pot, combine 400ml soy sauce, 400ml water, 400ml vinegar, 300ml sugar, and 100ml soju. Stir well until the sugar is completely dissolved. Bring the mixture to a boil, then reduce the heat to medium and simmer for another 2-3 minutes.
Step 5
Allow the brewed pickling liquid to cool slightly until it’s warm (around 60-70°C or 140-158°F). Pouring boiling liquid can make the peppers mushy, while a completely cold liquid won’t allow the flavors to meld properly. Pour the warm brine evenly over the prepared peppers.
Step 6
It’s important to keep the peppers submerged in the brine to prevent them from floating. You can use a sealed bag filled with water as a weight, or place a clean plate topped with a heavy object (like a clean stone) on top of the peppers to ensure they are fully covered.
Step 7
After preparing the gochujang jangajji this way, let it sit at room temperature for about 2-3 days to allow it to ferment slightly. Then, transfer it to the refrigerator for storage. It will be ready to eat and will develop even richer flavors after about 10 days. Enjoy your delicious homemade gochujang jangajji and make your meals more exciting!
