KimchiEasy
Cheongyang Gochu Doenjang Jangajji (Doenjang Pickled Cheongyang Peppers)
Doenjang-pickled Cheongyang peppers for 4 servings with auto-scaling to balance saltiness.
Prep 18minCook 8min4 servings
cheongyang pepper pickledoenjang jangajjispicy korean side dishpickled chili pepperskorean banchan recipefermented paste pickle
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.
Tips
For less heat, replace 30% of Cheongyang peppers with mild crunchy peppers.
Doenjang saltiness varies, so start with 10% less and adjust to taste.
Nutrition (per serving)
Calories
72
kcal
Protein
3
g
Carbs
11
g
Fat
1
g
Adjust Servings
2servings
→
servings
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