Quick & Spicy Pickled Korean Chili Peppers (Gochu Jangajji)
How to Make Delicious Gochu Jangajji (Pickled Korean Chili Peppers) That You Can Eat Right Away
Hello everyone! On hot summer days when your appetite might wane, a side of spicy pickled chili peppers (Gochu Jangajji) can be a real lifesaver for your meals! It’s the perfect time to make them because Korean chili peppers are affordable and delicious right now. While traditional Gochu Jangajji often involves pickling whole peppers, which requires a lengthy fermentation period, today I’m sharing a special recipe for ‘Gochu Chae Jangajji’ – chili peppers sliced into thin strips and pickled. This method allows you to enjoy them the very same day they are made! Slicing the peppers also mellows their spiciness, making them enjoyable even for those who can’t handle too much heat.
Ingredients
- 500g Cheongyang chili peppers (about 46-47 peppers)
- 200ml Water
- 200ml Soy sauce
- 150ml Sugar
- 180ml Vinegar
- 3 Tbsp Soju (Korean distilled spirit)
Cooking Instructions
Step 1
1. First, prepare 500g of Cheongyang chili peppers. Wash them thoroughly under running water and carefully remove the stems. Once washed, slice the peppers thinly into strips. If you prefer a spicier kick, you can slice them a bit thicker. Personally, I like to slice them diagonally for a crispier texture. Feel free to cut them according to your preference.
Step 2
2. Soak the sliced peppers in cold water for a short while, then drain. This step helps to remove some of the chili’s heat and seeds more easily. Be aware that removing chili seeds can be quite pungent and may sting your eyes, so it’s highly recommended to wear rubber gloves and work in a well-ventilated area! After removing the seeds, place the peppers in a sieve and let them drain completely to remove excess water.
Step 3
3. Now, let’s make the delicious pickling brine. In a pot, combine 200ml of water, 200ml of soy sauce, 3 tablespoons of soju, and 150ml of sugar. Turn the heat to high and stir continuously until the sugar is dissolved. As soon as the mixture comes to a boil, turn off the heat. Then, add 180ml of vinegar and mix well. Adding the vinegar after boiling preserves its fresh flavor and aroma.
Step 4
4. Place the thoroughly drained chili peppers into a large bowl. Pour the hot soy sauce mixture over the peppers while it’s still hot. Pouring the hot brine immediately helps maintain the chili peppers’ crisp texture and allows them to absorb the flavors better. Gently stir with a spatula to help the brine cool down quickly. Once completely cooled at room temperature, transfer the pickled peppers to a clean glass jar or airtight container and store them in the refrigerator. Enjoy your delicious Gochu Jangajji!
