These pickled Korean peppers will sure become your favorite side dish by itself or paired with other Korean dishes! This humble and rustic dish comes together with minimal effort, but the result is so satisfying and long lasting! The combination of the sweet and savory flavors from the brine works magically with the crunchy/chewy pickled peppers.
my grandmother’s jangajji
I grew up eating tons of Jangajji thanks to my grandmother who was a jangajji guru. She would pickle everything and I mean everything! Radishes, cucumbers, peppers, cabbages, sesame leaves, and even fruits!! You would literally see 10 or more glass jars lined up in a row, each representing a different type of jangajji. I didn’t understand why she loved them so much, but as I got older, I wanted to replicate those flavors I had growing up.
what can you pair with gochu jangajji
There are unlimited ways to consume jangajji. These pepper jangajji goes great with Korean bbq and lettuce wraps. You can also use these as toppers for stews and soups. The brine is also great for adding into anywhere you want a little bit of sweet and savory flavors such as stir fry or bibimbap. Seriously, everything in the jar is edible!
how long do these korean pickled peppers last?
I am not exactly sure how long this will stay fresh, however, i have kept mine in my fridge for about 3 months and it’s still looks fresh. Remember to use a glass jar and a tight lid. And do not contaminate with used utensils. With these simple tricks, you can definitely store these peppers in the fridge for an extensive time!
did you enjoy this recipe?
Be sure to check out below for more:
PICKLED KOREAN PEPPERS, GOCHU JANGAJJI
Equipment
- a large glass jar with tight lid
- solid heavy object
Ingredients
- 1.5 lbs Korean green pepper fresh
- 1 cup Korean soy sauce
- 1 cup distilled vinegar
- 1 cup granulated sugar
- ½ cup water
- 2 Tbsp sea salt
- ½ cup sake
Instructions
- Wash peppers then take off the stems and make small slit into each pepper in the middle. Set aside.
- Into a pot add soy sauce, vinegar, sugar, water and salt. Turn on heat and stir until dissolved. Bring to boiling point and turn off heat. Add sake and stir.
- Into a large glass jar, drop peppers then pour the hot brine on top. Lay the heavy solid object on top making sure all peppers are submerged. Close lid tight. Let it sit in room temperature for 2 days.
- After 2 days, drain the brine only and reboil. After it reaches boiling point, pour brine on top of peppers. Lay the heavy object on top making sure all peppers are submerged. Close lid tight. Leave in room temperature. Consume after 1 week and refrigerate after opening. Cut before serving.
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