Korean Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)

Quick answer

Total time: 26 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

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.

Ingredients

servings

IngredientAmountUnit

Cheongyang chili peppers250 gg

doenjang (soybean paste)120 gg

soy sauce120 mlml

water140 mlml

rice syrup35 gg

vinegar60 mlml

garlic cloves18 gg

kelp4 gg

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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.
2

Control

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.
3

Season

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.
4

Step

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.
5

Step

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.
6

Step

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Doenjang pickled Cheongyang peppers are fork-pierced so savory paste reaches the spicy core.
Finish cue: Let the jar cool completely before sealing and refrigerating it.
Avoid this: 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.
Storage and reheating: The chilies are pressed fully under the brine and left in the refrigerator to mature.

Cooking decision evidence

Calculated Charim data and applicable official cooking and food safety guidance.

This recipe

26min, 8 ingredients

Category median

32min, 7 ingredients

Based on 163 recipes

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely

Sources checked 2026-08-03

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