Spicy and Savory Pickled Chilies (Gochu Jangajji)
How to Make Delicious Pickled Chilies (Gochu Jangajji) with Cheongyang Peppers
Stock up your refrigerator with perfect side dishes! After making pickled perilla leaves, garlic scapes, onions, and balloon flower roots, today I decided to make pickled chilies. Forget the idea that jangajji is difficult to make; this is the easiest and simplest recipe for pickled chilies! Enjoy the crisp texture, rich umami, and a subtle kick of spice that makes it a perfect pairing with rice.
Main Ingredients- 600g Cheongyang chilies
Brining Liquid- 1L Water
- 130ml Coarse sea salt (about 2/3 cup)
- 100ml Soju
- 1L Water
- 130ml Coarse sea salt (about 2/3 cup)
- 100ml Soju
Cooking Instructions
Step 1
Wash the fresh Cheongyang chilies thoroughly and trim the stems, leaving about 1cm. Be gentle when cutting the stems to avoid damaging the chilies. For extra cleanliness, I soaked them in a vinegar-water solution for 10 minutes, then rinsed them under cold water and thoroughly dried them. Ensuring the chilies are completely dry is crucial to prevent spoilage or sogginess during preservation.
Step 2
To ensure the brining liquid penetrates well, prick each chili 2-3 times with a fork or skewer. This step is especially important for the spicy Cheongyang chilies, as it allows the brine to seep in, mellowing the heat and enhancing the savory flavor. Place the pricked chilies into your chosen container.
Step 3
The key to delicious jangajji is the brining liquid! While a 10% salt-to-water ratio is common, during hot summer months, it’s advisable to increase the salt slightly to prevent spoilage. Boil 1L of water with 130ml of coarse sea salt until the salt is completely dissolved. Once dissolved, turn off the heat and let the liquid cool down completely. Pouring hot liquid can cook the chilies, so it must be completely cooled before use.
Step 4
Pour the completely cooled brining liquid over the prepared chilies, ensuring they are fully submerged. It’s best to use a glass or stainless steel container so you can monitor the process. Submerging the chilies completely minimizes contact with air, helping to keep them fresh.
Step 5
Now for the final touch! Add 100ml of soju to the brining liquid and mix well. Soju acts as a preservative, preventing spoilage and inhibiting the growth of unwanted bacteria, which leads to a cleaner and more delicious fermentation. Stir gently to combine all ingredients.
Step 6
Let the chilies sit at room temperature for 2-3 days. Then, drain the brining liquid, bring it to a boil again, let it cool completely, and pour it back over the chilies. Repeating this process helps the flavors to deepen. I also added 100-120ml of soy sauce for an extra layer of umami. This makes the taste much richer than using only salt. Store the pickled chilies in a cool, dark place away from direct sunlight for 3 weeks to 1 month to allow them to mature. The flavor will develop beautifully over time.
Step 7
After 3 weeks of waiting, the pickled chilies are ready! You can rinse them under cold water to remove excess salt and then toss them with seasonings like chili powder, minced garlic, and sesame oil for a spicy and savory side dish. Alternatively, enjoy them as is in their brined state. They can also be added to Dongchimi (Korean radish water kimchi) for a refreshing, slightly spicy kick. Now, all that’s left is to enjoy your delicious pickled chilies!
Step 8
The pickled chilies I took out after 3 weeks exceeded my expectations! Even though I used spicy chilies, the pickling process mellowed the heat significantly, bringing out the delicious umami flavor characteristic of Cheongyang chilies. It reaffirmed that using Cheongyang chilies is the key to making truly tasty pickled chilies. Enjoy the crisp texture and deep flavor of these exceptional pickled chilies – definitely give this recipe a try!
