Korean Soy-Pickled Green Chili Peppers
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Gochu soy jangajji is a traditional Korean pickle made by packing whole green chili peppers tightly into a glass jar, then pouring a freshly boiled brine of soy sauce, rice vinegar, sugar, and water directly over them while still steaming hot.
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The heat from the brine lightly cooks the outer skin of each pepper, nudging the raw sharpness down by one level while the flesh inside stays firm and crisp, so every bite delivers a clean hit of soy saltiness alongside the chili's lingering heat. Sliced onion tucked into the jar contributes a gentle background sweetness that balances the brine, and whole garlic cloves build an additional aromatic layer that deepens over the days of pickling. On the second day after packing, the brine is drained off, brought back to a full boil, and poured over the peppers again - this second-boil method eliminates residual bacteria and extends refrigerator life to a full month, making it a practical staple that can be made once and served throughout the week.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 400g green chili peppers under cold water and dry them thoroughly so no extra water weakens the brine.
Trim the stems to 1cm, then prick each pepper 2-3 times near the tip with a toothpick.
- 2Step
For a milder pickle, shake out a small amount of seeds through the pricked openings.
Handle the peppers gently and avoid squeezing hard, because split peppers soften faster and can make the brine cloudy.
- 3Season
Pack the peppers upright and tightly in a heat-sterilized glass jar.
Tuck in 5 sliced garlic cloves and 100g onion cut about 1cm thick between the peppers so their aroma and sweetness season the brine evenly.
- 4Control
Add 220ml soy sauce, 220ml water, 120ml vinegar, and 120g sugar to a pot.
Stir over medium heat until the sugar fully dissolves, then bring it to a strong boil with active bubbles across the surface.
- 5Finish
Take the boiling brine off the heat and let it stand for only about 5 minutes, then pour it in while still very hot.
If peppers float, press them down with a clean small plate so everything stays submerged.
- 6Step
Once the jar has cooled, seal and refrigerate it.
Keep the peppers submerged in the brine and remove only the needed portion with a clean utensil.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Whole green chilis in gochu soy jangajji are dried before pickling to keep the brine concentrated.
- Finish cue
- Once the jar has cooled, seal and refrigerate it.
- Avoid this
- Handle the peppers gently and avoid squeezing hard, because split peppers soften faster and can make the brine cloudy.
- Storage and reheating
- On the second day after packing, the brine is drained off, brought back to a full boil, and poured over the peppers again - this second-boil method eliminates residual bacteria and extends refrigerator life to a full month, making it a practical staple that can be made once and served throughout the week.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 7 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 2026-07-22
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