Delicious Soy Sauce Pickled Chili Peppers (Jangajji)
Delicious Soy Sauce Pickled Chili Peppers (Jangajji)
How to Make Home-Style Soy Sauce Pickled Chili Peppers (Jangajji)
Today, we’re making Jangajji, or pickled chili peppers, with freshly picked garden peppers. It’s a fantastic side dish that pairs wonderfully with rice, seasoned with soy sauce. As I edit the video, I’m already craving some noodles to go with it! This recipe delivers a delightful balance of savory soy sauce, a hint of sweetness, and the satisfying crunch of chili peppers.
Ingredients for Jangajji- 1 kg Chili Peppers (e.g., Korean green chili peppers or Cheongyang peppers)
- 4 cups Soy Sauce (approx. 800ml)
- 2.5 cups Water (approx. 500ml)
- 1.5 cups Sweet Rice Wine (Maesilcheong) or Plum Extract (approx. 300ml)
- 1.5 cups Sugar (approx. 300g)
- 1 piece Dried Kelp (Kombu)
- 7 Tbsp Vinegar (approx. 105ml)
Cooking Instructions
Step 1
1. **Wash and Sanitize Peppers:** Begin by thoroughly washing the fresh chili peppers. In a large bowl, mix 7 tablespoons of vinegar with enough water to create a vinegar bath. Soak the peppers in this solution for 10 minutes. This helps remove any surface dirt or pesticide residues and the vinegar acts as a sanitizer, aiding in preservation.
Step 2
2. **Dry the Peppers:** After soaking, rinse the peppers well under running cold water. Drain them in a colander and let them air dry completely for about 30 minutes to an hour, or until all moisture has evaporated. It’s crucial to ensure they are dry to prevent sogginess or spoilage. You can also pat them dry with paper towels.
Step 3
3. **Trim the Stems:** Next, trim the stems of the chili peppers. Cut off the stem part, leaving about 1 cm of the stem attached. Leaving a small stem helps with the pickling process and presentation. Ensure you use a clean knife or scissors for a neat cut.
Step 4
4. **Pierce the Peppers:** To allow the pickling brine to penetrate fully, you’ll need to pierce the peppers. Using a clean needle, skewer, or toothpick, gently poke 2-3 small holes near the stem end of each pepper. Be careful not to damage the pepper’s shape. While this step is optional, it significantly improves flavor absorption.
Step 5
5. **Prepare the Brine (Initial):** Now, let’s make the flavorful Jangajji brine. In a saucepan, combine 4 cups of soy sauce, 2.5 cups of water, 1.5 cups of sugar, and the piece of dried kelp. Bring this mixture to a boil over medium heat. Once it starts boiling, immediately turn off the heat. It’s best to remove the kelp as soon as it boils to prevent a bitter taste.
Step 6
6. **Remove Kelp:** Take out the piece of dried kelp from the boiling brine. Leaving the kelp in for too long can make the brine cloudy or bitter, so removing it promptly after boiling is key for a clean flavor.
Step 7
7. **First Brine Pour:** Place the prepared chili peppers neatly into a sterilized glass jar or container. Pour the hot brine (that has cooled slightly) over the peppers, ensuring they are fully submerged. Pouring hot brine helps to further sanitize the peppers and wilts them slightly, aiding in the pickling process. Let it cool down a bit.
Step 8
8. **Press Down (First Stage):** To keep the peppers submerged in the brine and ensure even pickling, place a weight on top. You can use a clean plate, a smaller lid that fits inside the jar, or a specialized pickling weight. This prevents the peppers from floating. Cover the container and let it sit at room temperature for 3 days. During this time, the peppers will begin to pickle.
Step 9
9. **Re-boil the Brine:** After 3 days, carefully pour the brine from the container back into a saucepan. Bring this brine to a boil and let it simmer for 3 minutes. Re-boiling the brine helps eliminate any potential bacteria and concentrates the flavor, making the Jangajji last longer. You’ll notice a wonderful aroma as it boils.
Step 10
10. **Add Flavor Enhancers:** Let the re-boiled brine cool down sufficiently. Once it’s cooled, stir in 1.5 cups of sweet rice wine (Maesilcheong) and the 7 tablespoons of vinegar (this is separate from the initial vinegar used for washing). The Maesilcheong adds sweetness and depth, while the vinegar provides a pleasant tanginess, enhancing the overall flavor profile. Adjust vinegar to your preference.
Step 11
11. **Second Brine Pour and Press:** Pour this second, enhanced brine over the peppers in the container. Again, ensure the peppers are fully submerged and press them down with a weight to keep them from floating. This ensures even pickling and deep flavor infusion. Cover the container.
Step 12
12. **Aging and Storage:** Allow the Jangajji to age at room temperature for the first 2 weeks. For best results and longer shelf life, you can optionally drain the brine, re-boil it, cool it, and pour it back over the peppers once during this period. After 2 weeks, transfer the container to the refrigerator. Refrigerated, these delicious pickled chili peppers can be stored for over 6 months, making them a long-lasting and convenient side dish!
