Spicy and Sweet! Foolproof Gochu Jangajji (Pickled Peppers) Recipe
Boost the Flavor with Half an Apple! The Never-Fail Ratio for Gochu Jangajji
Gochu Jangajji is the perfect side dish to enjoy with grilled meats, cutting through the richness and adding a burst of flavor! While green onion salad is great, this sweet, sour, and spicy pickled pepper dish makes any meat meal even more delicious. Make this simple yet long-lasting staple side dish that you can enjoy anytime.
Main Ingredients- 300g green chili peppers
- 1/2 apple
- 1/2 onion
- 3-4 dried chili peppers
Pickling Brine- 200ml soy sauce (1 cup paper cup)
- 200ml water (1 cup paper cup)
- 100ml vinegar (1/2 cup paper cup)
- 100g sugar (1/2 cup paper cup)
- 50ml mirin (1/4 cup paper cup)
- 200ml soy sauce (1 cup paper cup)
- 200ml water (1 cup paper cup)
- 100ml vinegar (1/2 cup paper cup)
- 100g sugar (1/2 cup paper cup)
- 50ml mirin (1/4 cup paper cup)
Cooking Instructions
Step 1
Thoroughly wash the fresh green chili peppers under running water. After washing, carefully pat them dry with paper towels or a clean cloth. This step is crucial to prevent them from becoming mushy and to ensure they last longer.
Step 2
Peel and core the onion and apple, then cut them into bite-sized pieces similar to the green chili peppers. Ensuring they are well-drained of moisture is important for crispness.
Step 3
In a pot, combine 200ml of soy sauce and 200ml of water and bring it to a boil. As soon as it starts boiling, turn off the heat immediately. Boiling the brine first helps to mellow out any harshness in the soy sauce and enhances its savory flavor. (200ml is equivalent to a full paper cup).
Step 4
While the brine is still hot, stir in 100ml of vinegar, 100g of sugar, and 50ml of mirin until the sugar is completely dissolved. Mirin helps to remove any unwanted odors and adds a pleasant sweetness. (Approximately 6.5 Tbsp vinegar, 6.5 Tbsp sugar, and 3.5 Tbsp mirin).
Step 5
Prepare a clean, sterilized, and spacious container. Layer the prepared green chili peppers, onion, and apple inside. Add the 3-4 dried chili peppers among the layers for an extra kick of spice and aroma. Once all ingredients are in, pour the hot, cooled pickling brine over them. Gently press down to ensure all ingredients are submerged in the brine.
Step 6
Close the lid and let it sit at room temperature for about a day, then refrigerate for at least 3 more days. Your delicious Gochu Jangajji will be ready to awaken your appetite! It’s a perfect side dish for rice or a wonderful accompaniment to rich, fatty meat dishes. Enjoy your homemade pickled peppers!
