Crispy Marinated Korean Chili Peppers (Ggwarigochu Jangajji)
Make Delicious Soy-Marinated Ggwarigochu Jangajji: A Summer Delight
I received a generous amount of fresh ggwarigochu peppers from the countryside, and I couldn’t bear to freeze them, so I decided to make jangajji (pickled peppers). They turned out wonderfully crisp and incredibly delicious! This recipe is perfect for preserving the freshness of summer peppers.
Main Ingredients
- Ggwarigochu peppers 600g (You can also use other peppers like Cheongyang chili peppers, young green peppers, or cucumber peppers)
Pickling Brine
- Dark Soy Sauce 500ml
- Water 500ml
- Sugar 225ml (approx. 1 cup)
- Vinegar 250ml (approx. 1 cup)
- Soju 250ml (or Korean rice wine)
For Washing Peppers
- Vinegar 2 Tbsp
- Dark Soy Sauce 500ml
- Water 500ml
- Sugar 225ml (approx. 1 cup)
- Vinegar 250ml (approx. 1 cup)
- Soju 250ml (or Korean rice wine)
For Washing Peppers
- Vinegar 2 Tbsp
Cooking Instructions
Step 1
First, prepare the ggwarigochu peppers for pickling. You can also use other types of peppers like Cheongyang chili peppers, young green peppers, or cucumber peppers to customize your jangajji.
Step 2
In a large bowl, combine water and 2 tablespoons of vinegar. Soak the prepared ggwarigochu peppers in this solution for 10 minutes. This step helps to clean the peppers thoroughly.
Step 3
After soaking, rinse the peppers under running water several times to ensure they are clean. Place the washed peppers in a colander and let them drain for a while.
Step 4
Use kitchen towels to meticulously dry any remaining moisture on the peppers. It’s crucial to ensure the peppers are completely dry, as residual moisture can lead to sogginess or spoilage.
Step 5
Trim off the stems from the cleaned ggwarigochu peppers using scissors. This not only makes them look neater but also helps the pickling brine penetrate better.
Step 6
To allow the pickling brine to infuse into the peppers, prick them a few times with a fork. You don’t need to pierce them deeply.
Step 7
In a pot, combine the dark soy sauce, water, and sugar. Stir well until the sugar is completely dissolved. Ensure all ingredients are well incorporated.
Step 8
Place the pot over medium heat and bring the mixture to a boil. Once you see bubbles forming around the edges and the mixture starts to simmer, turn off the heat immediately. Be careful not to over-boil, as it can make the jangajji too salty.
Step 9
After turning off the heat, add the vinegar and soju (or Korean rice wine) to the hot brine and stir to combine. The alcohol helps to eliminate any unwanted odors, and the vinegar adds a pleasant tanginess.
Step 10
Pour the hot pickling brine directly over the prepared ggwarigochu peppers in their container. The hot brine helps to tenderize the peppers and infuse them with flavor.
Step 11
To ensure the peppers stay submerged in the brine, place a plate or a weight on top to keep them from floating. This ensures even pickling.
Step 12
Once the jangajji has cooled down completely at room temperature, transfer it to an airtight container and refrigerate. Let it age in the refrigerator for at least one week for the flavors to develop fully.
Step 13
After aging, you’ll be greeted by the tantalizing aroma of delicious ggwarigochu jangajji!
Step 14
Your perfectly balanced, savory, and tangy ggwarigochu soy-marinated jangajji is ready! It’s a fantastic side dish for rice and pairs exceptionally well with rich meat dishes or hot bowls of kalguksu (knife-cut noodles). Unlike commercially available versions, this homemade jangajji isn’t overly sweet, making it a healthier and more satisfying choice. Give it a try!
