Korean Pepper Leaf Soy Pickle
Gochuip jangajji is a Korean soy pickle of pepper leaves, a summer byproduct of chili cultivation that is washed and submerged in a boiled brine of soy sauce, vinegar, and sugar. Unlike the chili fruit itself, pepper leaves carry almost no heat, offering instead a grassy, mildly bitter aroma that blends with the savory-sour brine. Garlic and cheongyang chili contribute a sharp fragrance to the pickling liquid, and the thin leaves absorb the seasoning fully within a single day. Laid over a spoonful of rice and eaten as a wrap, these pickled leaves double as both banchan and ssam in one bite.
Adjust Servings
Instructions
- 1
Wash pepper leaves and dry off excess moisture.
- 2
Slice garlic and chili thinly.
- 3
Layer leaves, garlic, and chili in a jar.
- 4
Boil soy sauce, water, vinegar, and sugar.
- 5
Cool slightly, pour brine into jar, and seal.
- 6
Refrigerate for 3 days before serving.
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