Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)

Wash 250 g Cheongyang chili peppers, dry them completely, and trim only the stem ends short.

Pierce each pepper several times with a fork so the doenjang brine can soak past the skin instead of staying on the surface.

Put 120 ml soy sauce, 140 ml water, 35 g rice syrup, 4 g kelp, and 18 g garlic in a small pot.

Bring it to a boil over medium heat, then simmer for 4 minutes to draw out the kelp flavor.

When the kelp aroma comes through and the soy sauce smells less sharp, turn off the heat.

Stir in 120 g doenjang until no lumps remain, checking saltiness because doenjang can vary by brand.

After the doenjang is fully dissolved, add 60 ml vinegar and stir once to brighten the brine.

Strain it through a fine sieve to remove garlic and kelp solids for a cleaner texture and flavor.

Pack the peppers upright in a sterilized jar without crushing them.

Pour in the brine while it is still warm, then press the peppers fully below the liquid so exposed tips do not dry out or spoil.

Let the jar cool completely before sealing and refrigerating it.

The pickles are edible after one day, but by day three the doenjang flavor has soaked deeper into the peppers and pairs better with hot rice.