Korean Soy-Pickled Green Chili Peppers
Gochu soy jangajji is a classic Korean pickle made by packing whole green chili peppers into a glass jar and pouring over a boiling brine of soy sauce, vinegar, sugar, and water. The hot brine partially cooks the pepper surface, taming the raw heat by a degree while the interior stays crisp, so each bite delivers soy saltiness and chili spiciness simultaneously. Onion adds natural sweetness to the brine, and garlic contributes an additional aromatic layer. Reboiling and repouring the brine after two days extends the shelf life, allowing this jangajji to keep refrigerated for up to a month as a pantry-staple banchan.
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Instructions
- 1
Wash peppers, trim stems, and prick holes with a toothpick.
- 2
Place peppers, garlic, and onion in a jar.
- 3
Boil soy sauce, water, vinegar, and sugar for brine.
- 4
Cool brine and pour over ingredients until submerged.
- 5
Refrigerate for 3 days before eating.
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