Spicy & Sweet! Cheongyang Pepper Jangajji Salad (Pickled Pepper Salad) Golden Recipe
Spicy Sweet Cheongyang Pepper Jangajji Salad Made in 5 Days by Fermenting, with the Spiciness Mellowed Out!
The spring season brings tender, less spicy Cheongyang peppers, perfect for making jangajji (pickled peppers) and then a delicious salad. If you lack appetite, this dish is a must-try! Highly recommended. Thank you!
Ingredients for 5-Day Fermentation of Cheongyang Peppers- 1.5 kg Cheongyang peppers
- 3 L Soju (distilled or regular)
- 100 g Coarse sea salt (approx. half a paper cup)
- 200 g Sugar (approx. one paper cup)
Seasoning Ingredients for Cheongyang Pepper Salad- 100 g Green onions (scallions)
- 100 g Carrots
- 200 ml Fish sauce (e.g., Kkanari) (approx. one paper cup)
- 100 g Corn syrup or oligosaccharide syrup (approx. half a paper cup)
- 300 g Gochugaru (Korean chili flakes) (approx. one and a half paper cups)
- 2 Tbsp Minced garlic
- 2 Tbsp Toasted sesame seeds
- 100 g Green onions (scallions)
- 100 g Carrots
- 200 ml Fish sauce (e.g., Kkanari) (approx. one paper cup)
- 100 g Corn syrup or oligosaccharide syrup (approx. half a paper cup)
- 300 g Gochugaru (Korean chili flakes) (approx. one and a half paper cups)
- 2 Tbsp Minced garlic
- 2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, since you’ll be eating these pickled peppers as a side dish for a while, wash the Cheongyang peppers thoroughly in water with a little bit of vinegar. Rinse them several times under running water to remove any dirt or impurities. After washing, trim the very tip of each pepper’s stem. Then, use a toothpick to poke a few small holes in each pepper. This preparation step allows the seasoning to penetrate the peppers deeply, making them even more delicious.
Step 2
Now, let’s prepare the ingredients for the 5-day fermentation. In a large container, combine 3 liters of soju (you can use distilled soju or regular soju), 100g of coarse sea salt (about half a paper cup), and 200g of sugar (about one paper cup). Stir well until the salt and sugar are completely dissolved. Pour this mixture over the prepared Cheongyang peppers. Seal the container tightly and let it ferment at room temperature, away from direct sunlight, for 5 days. During this time, open the lid once every day to gently turn the peppers. This helps ensure that all the peppers ferment evenly, placing any less fermented peppers towards the top.
Step 3
After 5 days of fermentation, if you were to mix the peppers directly, they might release a lot of water, making the seasoning watery. To prevent this, gently squeeze the fermented peppers by hand after taking them out of the brining liquid. Then, rinse them under running water and squeeze again until clear water comes out. This process removes excess moisture from the peppers. Finally, let them drain in a sieve. This step ensures that the peppers don’t release water when mixed, allowing the seasoning to adhere well and creating a flavorful jangajji salad.
Step 4
It’s time to make the salad seasoning. For measurement, one paper cup is approximately 200ml/g, and one beer cup is approximately 250ml/g. Finely chop 100g of green onions and thinly julienne 100g of carrots. In a large bowl, combine 200ml of fish sauce (about one paper cup), 100g of corn syrup (about half a paper cup), 300g of gochugaru (about one and a half paper cups), 2 tablespoons of minced garlic, and 2 tablespoons of toasted sesame seeds. Mix these seasoning ingredients well and let them sit for about 30 minutes. This resting period allows the flavors to meld and deepen. Pre-mixing the seasoning ensures the gochugaru absorbs the liquid, preventing a watery salad when you mix everything and enhancing both the color and taste. We recommend letting the seasoning rest for 30 minutes.
Step 5
Finally, combine the drained pickled peppers, the julienned vegetables, and the seasoned dressing in a bowl. Gently toss everything together until well combined. Your delicious Cheongyang pepper jangajji salad is now complete! Store the finished salad in an airtight container in the refrigerator. If you prefer to make the pickled peppers in bulk and season them fresh each time, store the unwashed 5-day fermented peppers in the refrigerator. When you want to eat them, take out the desired amount, rinse under cold water, squeeze out excess moisture, and then mix with the prepared seasoning. This way, you can enjoy a fresh taste anytime. Thank you so much for watching our video! Please don’t forget to subscribe and give us a thumbs up!
