Crispy and Delicious Pickled Chili Peppers (Gochu Jangajji)
The Ultimate Side Dish! How to Make Crispy Pickled Chili Peppers (Soy Sauce, Sugar, Vinegar Ratio)
Make a hearty batch of pickled chili peppers that will last you through the year. They’re perfect as a side dish or just to enjoy on their own!
Pickling Ingredients- 10 green chili peppers (approx. 500g)
- 2 cups soy sauce (400ml)
- 1 cup sugar (200g)
- 1 cup vinegar (200ml)
- 2 cups water (400ml)
- 1/2 cup soju or cooking wine (100ml)
Cooking Instructions
Step 1
Let’s make some gochu jangajji (pickled chili peppers) that are delicious to bite into whole, or to chop up and eat with rice. These are a fantastic pantry staple that will keep you satisfied for a whole year!
Step 2
First, select fresh green chili peppers. Discard any that are bruised or rotten. Wash them thoroughly under running water at least three times. To remove any residual pesticides, soak them in water with a bit of vinegar for 2-3 minutes, then rinse them cleanly two to three more times. After rinsing, drain them well in a colander.
Step 3
After draining in the colander, use paper towels to gently pat dry any remaining moisture. Excess water can cause the pickled peppers to become mushy or spoil quickly.
Step 4
To help the pickling liquid penetrate evenly and to prevent the juices from splattering when you bite into them later, use a fork to prick holes all over the surface of each chili pepper. You don’t need to pierce them too deeply.
Step 5
If the chili peppers have long stems, trim them to a more manageable length for aesthetics. Be careful not to cut them too short, as this might lead to sogginess.
Step 6
Place the prepared chili peppers into a clean, airtight container. It’s best to sterilize the container beforehand by scalding it with boiling water and letting it cool completely to ensure hygiene.
Step 7
Now, let’s make the delicious pickling brine! In a pot, accurately measure and add 2 cups of water and 2 cups of soy sauce.
Step 8
Add 1 cup of sugar for a touch of sweetness. You can use white or brown sugar.
Step 9
Also, add 1 cup of vinegar for a tangy flavor. Feel free to use your preferred type of vinegar, such as apple cider vinegar or brown rice vinegar.
Step 10
Finally, add 1/2 cup of soju or cooking wine. The alcohol (soju or cooking wine) acts as a preservative, preventing the chili peppers from spoiling or becoming overly soft, which helps keep your jangajji tasting great for longer.
Step 11
Place the pot with all the ingredients over medium heat and bring it to a boil. Stir occasionally until the sugar is completely dissolved.
Step 12
Once the pickling brine is boiling vigorously, turn off the heat. Immediately pour the hot brine over the chili peppers in the airtight container, ensuring they are fully submerged.
Step 13
Don’t close the lid right away. Let the steam escape for a bit until it subsides. Once the intense steam has reduced, close the lid and let it sit at room temperature for about 2 days. After that, transfer it to the refrigerator. You can start enjoying it after about 7 days. The longer it pickles, the richer the flavor will become!
Step 14
Voila! Your crispy and delicious gochu jangajji is ready. It’s wonderful to eat on its own, or chopped up and served over rice. Enjoy your homemade side dish!
