Spicy & Sweet Green Chili Jangajji (Pickled Chilies)
Perfect Side Dish! Easy Green Chili Jangajji Recipe
Using fresh green chilies gifted by a friend, I’ve made a simple and delicious jangajji (pickled chili) recipe. This is a perfect side dish that will make your rice disappear!
Jangajji Ingredients- 800g green chilies (choose fresh and firm ones)
- 2 bay leaves (for aromatic flavor)
Pickling Brine Ingredients- 300ml soy sauce for braising (use Jin Ganjang or brewed soy sauce, not soup soy sauce)
- 300ml vinegar (balances the sourness)
- 1.5 paper cups of sugar (approx. 150g, adjust to your sweetness preference)
- 3 paper cups of water (approx. 600ml)
- 300ml soy sauce for braising (use Jin Ganjang or brewed soy sauce, not soup soy sauce)
- 300ml vinegar (balances the sourness)
- 1.5 paper cups of sugar (approx. 150g, adjust to your sweetness preference)
- 3 paper cups of water (approx. 600ml)
Cooking Instructions
Step 1
First, soak the green chilies in cold water. Adding a little vinegar to the water and gently swirling can help remove impurities more effectively. After about 10 minutes, rinse them thoroughly under running water and drain well.
Step 2
Trim the stems off the washed green chilies. Instead of piercing the chilies, cutting off a bit more from the stem end helps the brine penetrate better while maintaining the chilies’ crisp texture.
Step 3
In a pot, combine the soy sauce for braising, vinegar, sugar, and water. Mix them well. Add the 2 bay leaves and bring to a rolling boil over high heat until the brine is ready.
Step 4
Allow the boiled brine to cool down until it’s just warm to the touch – not too hot. If the brine is too hot, it can make the chilies lose their crispness.
Step 5
Neatly arrange the prepared green chilies in a clean glass jar or airtight container. Carefully pour the warm brine over the chilies, ensuring they are fully submerged. Place a heavy plate or a clean stone on top to keep the chilies from floating.
Step 6
For the best flavor, let the jangajji mature before consuming. During the cooler months of October-November, store it in a shaded veranda for about 2-3 weeks. Once the chilies have turned a yellowish hue, they are ready to be enjoyed as delicious jangajji!
