Spicy and Sweet Green Pepper Jangajji (Pickled Peppers)
Spicy and Sweet Green Pepper Jangajji (Pickled Peppers)
How to Make Delicious Green Pepper Jangajji in Just 4 Days, No Cooking Required!
This autumn, take advantage of the abundant field-grown green peppers available at local markets to make a delicious jangajji. These peppers are slightly spicy but have a refreshing, non-salty taste that’s perfect for pickling. This recipe allows you to enjoy them in just 4 days without any cooking! Because the skin is thin, they pickle quickly and can be stored in your kimchi refrigerator, lasting well into the summer. Highly recommended!
Ingredients for Removing Spiciness (Phase 1)- 3kg Field-grown Green Peppers
- 4L Water
- 4L Soju (Korean distilled spirit)
- 250g Coarse Sea Salt
- 250g Sugar
Ingredients for the Flavorful Seasoning (Phase 2)- 400ml Fish Sauce (e.g., Kkanari)
- 600g Fine Chili Powder
- 200g Salted Fermented Shrimp
- 200g Minced Garlic
- 200g Glutinous Rice Porridge
- 200ml Plum Syrup or Jam
- 400ml Fish Sauce (e.g., Kkanari)
- 600g Fine Chili Powder
- 200g Salted Fermented Shrimp
- 200g Minced Garlic
- 200g Glutinous Rice Porridge
- 200ml Plum Syrup or Jam
Cooking Instructions
Step 1
First, thoroughly wash the field-grown green peppers, which can sometimes have debris due to their curly shape. Fill a large bowl with enough water to cover the peppers, and add a splash of vinegar. Since the peppers are thin and tend to float, place a heavy plate or stone on top to keep them submerged. Let them soak for about 5 to 10 minutes to remove any dirt.
Step 2
Next, we’ll remove the spiciness and moisture from the peppers over 4 days. In a large container, mix 4L of water and 4L of soju. Using a soju and water mixture for brining results in a less salty and more versatile pickle. Because green peppers have low water content, it’s important to use plenty of liquid for proper fermentation. Add 250g of coarse sea salt and 250g of sugar (about 1 standard beer cup). Stir well until the salt and sugar are completely dissolved. This brine helps to draw out moisture from the peppers through osmosis. Once the salt and sugar are dissolved, add the cleaned green peppers. To ensure the peppers stay submerged, you can fill a large plastic bottle with water and place it on top. If the container’s lid doesn’t close easily due to the peppers, you can secure it once some moisture has evaporated. To speed up the fermentation and spiciness removal, it’s crucial to flip the peppers once daily. This consistent daily turning will help them pickle faster, allowing you to enjoy them in just 4 days.
Step 3
After 4 days of fermentation, it’s time to prepare the delicious seasoning for the jangajji. The peppers should have turned a yellowish hue, indicating they are well-fermented. Rinse the peppers thoroughly and let them drain for about 30 minutes to remove excess water. Meanwhile, prepare the seasoning paste. In a bowl, combine 400ml of fish sauce, 200g of salted fermented shrimp, and 600g of fine chili powder. Add 200ml of plum syrup (or jam), 200g of glutinous rice porridge, and 200g of minced garlic. Mix everything by hand, ensuring the chili powder is evenly incorporated and there are no clumps. Taste the seasoning and adjust if necessary. Then, add the drained green peppers and mix well, ensuring each pepper is coated with the seasoning. Gently squeezing the peppers after rinsing will help remove any remaining water, preventing the seasoning from becoming watery and ensuring a better texture. While it might be a bit labor-intensive, this step is key for flavor. This autumn is the perfect time to make a generous batch of this field-grown green pepper jangajji. Stored properly in a kimchi refrigerator, it can last you all summer long. Highly recommended!
Step 4
The finished green pepper jangajji is delicious on its own, but it also makes a fantastic side dish for rice. For easier eating and enhanced flavor, cut the jangajji into smaller pieces with scissors. You can also mix in some chopped scallions and a drizzle of sesame oil, then gently toss by hand before serving with rice. This adds another layer of deliciousness!
