PICKLED KOREAN PEPPERS, GOCHU JANGAJJI
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. These pickled Korean peppers will sure become your favorite side dish by itself or paired with other Korean dishes!
Calories:
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.
Tried this recipe?Mention @seasonedbyjin or tag #seasonedbyjin!