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Spicy and Sweet Soy Sauce Pickled Cheongyang Peppers





Spicy and Sweet Soy Sauce Pickled Cheongyang Peppers

How to Make Pickled Cheongyang Peppers: The Best Side Dish!

Spicy and Sweet Soy Sauce Pickled Cheongyang Peppers

Craving a delicious side dish that pairs perfectly with grilled meats or simply livens up your everyday meals? These pickled Cheongyang peppers (gochu jangajji) are the answer! With their delightful spicy, sweet, and savory flavor profile, they are guaranteed to become a new favorite. Making this preserved delicacy that lasts a whole year is surprisingly easy and incredibly rewarding. It’s a true ‘hero’ side dish that your whole family will love. We’re using fresh, end-of-season Cheongyang peppers for an extra kick! For an added layer of flavor and texture, we’ll also be adding some thinly sliced onion. This way, you get to enjoy both the spicy pickled peppers and the sweet pickled onions. Let’s bring some vibrant flavor to your winter table with this classic Korean pickle! (Measurements are based on a standard Korean rice spoon and measuring cup.)

Recipe Info

  • Category : Kimchi / Fermented foods / Sauces
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : Within 15 minutes
  • Difficulty : Anyone

Pickle Ingredients

  • 30 Cheongyang peppers
  • 1 Onion
  • 2 pieces of dried kelp (for topping)

Soy Sauce Brine Ingredients

  • 1 cup (200ml) Soy sauce
  • 1 cup (200ml) Water
  • 1/2 cup (100g) Sugar
  • 1/2 cup (100ml) Plum extract (maesil cheong)
  • 1/2 cup (100ml) Vinegar
  • 1/3 cup (approx. 65ml) Soju

Cooking Instructions

Step 1

First, thoroughly wash the Cheongyang peppers for the pickles under running water and drain them completely. If you plan to store some peppers separately, you can prepare them at this stage.

Step 1

Step 2

It’s generally best to leave the stems on the peppers intended for pickling. However, if you intend to store the peppers long-term in bags, removing the stems can prevent the bags from tearing and reduce the overall volume.

Step 2

Step 3

For peppers you plan to store, after removing the stems, soak them in water with 3 tablespoons of vinegar for about 10 minutes to sanitize. Rinse them under cold water, drain thoroughly, and then pat them completely dry with paper towels.

Step 3

Step 4

For the peppers going into the pickle jar, keep the stems intact. Soak them in the vinegar water for about 10 minutes, then drain them completely. It is crucial to pat the surface of the peppers dry with paper towels.

Step 4

Step 5

Before placing the peppers in the storage container, double-check that all moisture has been removed. Any remaining water can shorten the shelf life of your pickles.

Step 5

Step 6

The prepared Cheongyang peppers are used with their stems still attached. (This step reiterates the previous instruction for emphasis.)

Step 6

Step 7

To accurately measure the amount of soy sauce brine, it’s helpful to first place the ingredients (peppers and onion) into the container you’ll be using. Then, pour water into the container to measure it, and use that water volume to accurately calculate your brine ingredients.

Step 7

Step 8

Place the drained Cheongyang peppers and the thinly sliced onion into the sterilized storage container. Adding onions not only adds a sweet flavor but also allows you to enjoy pickled onions alongside the spicy peppers.

Step 8

Step 9

In a saucepan, combine 1 cup of water, 1 cup of soy sauce, and 1/2 cup of sugar. Bring to a simmer over medium heat, stirring until the sugar is completely dissolved.

Step 9

Step 10

Once the sugar has dissolved, add 1/2 cup of plum extract and then 1/3 cup of soju. Continue to simmer briefly. The soju helps to remove any unwanted odors and enhances the pickle’s flavor.

Step 10

Step 11

When the brine comes to a rolling boil, turn off the heat and immediately stir in 1/2 cup of vinegar. Adding the vinegar after turning off the heat allows its sharpest acidity to mellow, resulting in a smoother taste.

Step 11

Step 12

Pour the hot soy sauce brine over the peppers and onions in the container. If the container is quite full, gently press down the ingredients to ensure they are submerged in the brine.

Step 12

Step 13

Wipe the dried kelp pieces clean with a dry cloth and place them on top of the pickles. The kelp adds a wonderful umami depth. Cover the container and let it sit at room temperature for one day to begin the pickling process. Afterward, transfer it to the refrigerator and let it mature for another 2-3 days. The pickles will be delicious! (Remember to remove the kelp before refrigerating for long-term storage.)

Step 13

Step 14

After 3 days, check on the pickles. They’ve developed a beautiful, inviting golden hue. Tasting one reveals the perfect balance of Cheongyang pepper’s signature heat, a touch of spice, and a satisfying savory depth. These are truly addictive ‘rice thieves’!

Step 14

Step 15

Besides the peppers, the pickled onions are also a delightful treat! However, onions tend to soften faster than peppers, so if you plan to store the pickles for a very long time, it’s advisable to omit the onions from the main batch. If you love pickled onions, consider making a separate, smaller batch.

Step 15

Step 16

While these pickled peppers are delicious right away, they are especially wonderful during the summer, served with a bowl of cold rice and water. There are many ways to make jangajji, but I find this simple method using plum extract and water yields a wonderfully preserved pickle that stays delicious for a long time. My homemade plum extract, aged for over 5 years, adds a profound depth of flavor, almost like a tonic!

Step 16

Step 17

Feel free to adjust the amount of sugar and vinegar to your personal taste. While a traditional ratio for jangajji brine is often 1:1:1:1 soy sauce:water:sugar:vinegar, I’ve reduced the sugar and vinegar and incorporated plum extract for a mellower, richer flavor. Now is the perfect time to make these delightful pickles, so you can enjoy them all year round!

Step 17



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