Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)
Quick answer
Cheongyang chili peppers are pricked all over with a fork so the brine can reach the interior of each pod rather than sitting on the surface.
What makes this special
- Doenjang pickled Cheongyang peppers are fork-pierced so savory paste reaches the spicy core.
- Fork-pierced surface creates channels so the doenjang brine reaches the pepper core
- Kelp-soy base with dissolved doenjang builds fermented depth on top of saltiness
Key ingredients
Core cooking flow
- 1 Wash 250 g Cheongyang chili peppers, dry them completely, and trim only the stem ends short.
- 2 Put 120 ml soy sauce, 140 ml water, 35 g rice syrup, 4 g kelp, and 18 g garlic in a small pot.
- 3 When the kelp aroma comes through and the soy sauce smells less sharp, turn off the heat.
Cheongyang chili peppers are pricked all over with a fork so the brine can reach the interior of each pod rather than sitting on the surface. Kelp is simmered with soy sauce to establish a concentrated umami base, then the heat is cut and doenjang is dissolved into the hot liquid, which layers the nutty, fermented depth of fermented soybean paste over the saltiness of the soy. Rice syrup softens the sharp, raw heat of the chilies so it does not dominate the other flavors, and vinegar sharpens and clarifies the overall profile. The chilies are pressed fully under the brine and left in the refrigerator to mature. After one day the seasoning begins to penetrate toward the core, and by day three the doenjang flavor has fully saturated each pepper. At that point, a single pepper placed on a mouthful of hot rice delivers a compact burst of salty, funky depth and the lingering heat that makes this pickle a classic Korean table condiment.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Season
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.
- 4Step
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.
- 5Step
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.
- 6Step
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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