Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)
Cheongyanggochu doenjang jangajji is a Korean pickle where Cheongyang chili peppers are pierced with a fork so a brine of doenjang, soy sauce, rice syrup, and vinegar can penetrate to the core. Soy sauce is boiled with kelp to build an umami-rich base, then the heat is turned off and doenjang is dissolved in, layering the nutty, fermented depth of soybean paste over the salty soy foundation. Rice syrup softens the raw edge of the chili heat, and vinegar sharpens the finish. Edible after one day of refrigeration, the pickle reaches its full expression at around day three when the doenjang flavor has saturated each pepper completely. A single pepper on a spoonful of rice delivers a concentrated burst of savory, funky heat.
Adjust Servings
Instructions
- 1
Trim pepper stems and poke 1-2 holes with a fork so brine can penetrate.
- 2
Boil soy sauce, water, rice syrup, kelp, and garlic for 4 minutes.
- 3
Turn off heat, dissolve doenjang completely, then add vinegar.
- 4
Strain the brine once for a cleaner finish.
- 5
Pack peppers into a sterilized jar and pour in warm brine until submerged.
- 6
Refrigerate for 1 day before eating; flavor deepens from day 3.
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