Korean green chili pepper pickles, gochu jangajji

고추장아찌

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Spicyness:

Average: 3 (1 vote)

healthy

vegetarian

prep time:

15 min

inactive time:

1440 min

cooking time:

60 min

total time:

75 min

Gochu jangajji are one of many types of Korean pickles. Unlike the vinegar quick pickles popular in the U.S., Korean pickles are fermented and seasoned with soy sauce and sugar. The result is a delicious mixture of sweet, sour and salty.

Cheong gochu, the traditional green chilli peppers used in this recipe, are long peppers with a thin skin and not overly spicy. If you like your pickled peppers extra hot, you can substitute serranos or jalapeños. Serve gochu jangajji on the side with a bowl of rice with a bit of the brine for a tasty snack.

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INGREDIENTS

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Change to: Metric US

30	Green Chili Pepper 풋고추
¾ cup	Water 물
2¼ cups	Soy Sauce (regular) 왜간장
1½ cups	Sugar 설탕
¾ cup	Vinegar 식초

tips:

Good to Know

You can use other types of peppers if you like.

Simple version: Instead of boiling the brine, add soju.
-Mix 1 cup of soy sauce, 1 cup of vinegar, 1 cup of sugar and 1 cup of soju
-Pour the brine into the jar
-Seal and refrigerate for a week

More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.

instructions	photos	summary
Ingredient amounts in the recipe instructions are for the default serving size.	Click to enlarge photos.	Ingredient amounts in the recipe summary are for the default serving size.
1. Sterilize container (optional) Boil enough water to completely fill your container. Add some coarse sea salt for extra sanitizing effect. Place a clean e-jen Fermentation and Storage Container in a clean sink. Place the inner vacuum plate in the container. Pour boiling salt water in the container and let it overflow. You can use a heat safe glass jar instead if you like.		1 Boil water with salt. Pour in container
2. Dry container When the water is cooled to be safe to touch, pour the water out. Air-dry the container completely.		2 Pour out water Air-dry
3. Clean chilli peppers Wash 20 green chilli peppers and dry them with paper towel.		3 Wash & dry 20 green chilli peppers
4. Cut stems Cut off the stem of each chili pepper leaving about ¼” of it or you can remove the stems completely depending on your preference.		4 Cut stem leaving ¼”
5. Make holes Make 3 to 4 holes on the body of the pepper with a toothpick or a skewer. Be careful not to crush the chili peppers..		5 Make holes
6. Place peppers in a jar Place the green chilli peppers in the sterilized container or glass jar.		6 Pepper in the container
7. Make the brine Mix ½ cup of water, 1½ cups of soy sauce, 1 cup of sugar and ½ cup of vinegar in a pot. Bring it to boil on medium heat. When it starts to boil vigorously, take it off the heat.		7 Mix ½ cup water 1½ cups soy sauce 1 cup sugar ½ cup vinegar Boil
8. Pour the brine Pour the brine into the container without cooling it down. Make sure the green chili peppers are completely immersed in the brine. Seal the jar and let it sit at room temperature for 24 hours.		8 Pour into container Seal Leave it room temperature 24 hours
9. Boil the brine again Pour the brine out of the jar and bring it to boil again. When it starts to boil vigorously, take it off the heat. Cool down and pour the brine back into the jar. Seal the jar and keep it in the refrigerator for one week.		9 Pour the brine out Boil Cool down Pour back into a jar
10. Refrigerate Seal the jar and keep it in the refrigerator for one week.		10 Pour the brine out Boil Cool down Pour back into a jar Seal Refrigerate 1 week
11. Serve Take out a few pieces of green chilli peppers and place them on a side dish plate. Add a spoon of the brine to the plate. You can cut into bite sizes if you like instead of serving as a whole.		11 Serve a few Add a spoon of brine