Spicy and Sweet Gochu Jangajji (Pickled Peppers)
Bangukotdakji’s Cooking #9 [Gochu Jangajji]
Today, we’re making a beloved Korean side dish, ‘Gochu Jangajji’ (pickled peppers)! This recipe is a bit of a daring challenge, but don’t worry, we’ll tackle it together! Let’s dive into this delicious adventure!
Ingredients- Peppers (Choose your favorite: Cheongyang, regular green, or Ggari peppers)
- Water: 360ml (approx. 1.5 cups)
- Soy Sauce: 500ml
- Sugar: 250ml
- Plum Extract (Maesil Extract): 250ml
- Vinegar: 250ml
Cooking Instructions
Step 1
Our main ingredient is peppers! You can use Cheongyang peppers for a spicy kick, regular green peppers for a crisp texture, or Ggari peppers for a hint of sweetness – mix and match to your preference. For the pickling brine, we’ll use 500ml soy sauce, 250ml sugar, 250ml plum extract, and 250ml vinegar. The key ratio, as advised by my mentor, is water with a soy sauce:sugar:plum extract:vinegar ratio of 2:1:1:1. To make it easy, I’m using 360ml of water, which is about 2 standard Korean paper cups.
Step 2
First, let’s add the water to a pot. We’ll be using 360ml, which is approximately 2 paper cups.
Step 3
Next, pour in the 500ml of soy sauce, 250ml of sugar, and 250ml of plum extract into the pot. These ingredients will form the delicious base of our jangajji.
Step 4
Now, bring the mixture to a simmer over medium heat. Stir occasionally to prevent the sugar from sticking to the bottom and to ensure everything dissolves nicely.
Step 5
While the brine simmers, set aside 250ml of vinegar in a separate container. We’ll add this once the brine comes to a boil.
Step 6
As the soy sauce mixture is heating up, prepare the peppers. Wash them thoroughly under running water and remove the stems. For Cheongyang peppers, make sure to trim off the stems. Then, using a skewer, fork, or even a toothpick, carefully poke several holes in each pepper. This is crucial for allowing the brine to penetrate deeply and flavor the peppers.
Step 7
Once the peppers are prepped with holes, arrange them neatly in a clean jar. It’s best to use a glass jar for hygiene and optimal preservation. I’m using a glass jar I have at home.
Step 8
When the soy sauce mixture starts to boil, immediately turn off the heat. Then, pour in the 250ml of vinegar that you set aside. Adding the vinegar at this stage helps to preserve its bright, tangy flavor.
Step 9
Carefully pour the hot brine over the peppers in the jar. The heat from the brine will help to further sterilize the peppers and start the pickling process quickly.
Step 10
Don’t be alarmed if the peppers seem to float or if there’s a lot of brine initially. As the peppers sit, they will naturally soften and shrink, causing them to sink into the brine. You can gently press them down occasionally to help them submerge.
Step 11
Once the brine has cooled down a bit, securely close the lid of the jar. Store it at room temperature or in the refrigerator. It’s best to let it mature for about 1 to 2 months before enjoying. Get ready to savor your delicious homemade Gochu Jangajji!
Step 12
Here’s what the pickled peppers look like after they’ve matured! The peppers will become tender and deeply flavorful. Serve them as a delightful side dish with your meals. And don’t discard the leftover brine! It can be repurposed as a flavorful dipping sauce or used to season various dishes, like seasoned vegetables.
