Korean Pickled Shishito Peppers
Quick answer
- Total time
- 32 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Kkwarigochu jangajji is a Korean pickled shishito pepper side dish made by pricking each pepper all over with a toothpick, blanching briefly in salted boiling water for thirty to sixty seconds, and submerging them with sliced garlic and optional cheongyang chili in a brine of soy sauce, vinegar, and sugar brought to a boil.
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Pricking the peppers before blanching ensures the brine penetrates evenly through the hollow interior, eliminating any difference in seasoning between the skin and the flesh inside. Blanching for only thirty seconds to one minute wilts the peppers just enough to make them pliable while keeping a firm, springy bite and their natural mild heat. Pouring the brine hot, then letting the jar cool before refrigerating, helps the peppers hold their green color rather than browning. Vinegar cuts through the saltiness of the soy sauce and prevents the pickle from tasting heavy, while sugar smooths the sharpness into a balanced, clean finish. Ready after at least one day of refrigeration and keeps well for over a week, making it a reliable banchan to have on hand when the weeknight table needs one more dish.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 350 g shishito peppers under running water, then drain them well.
Remove the stems and prick each pepper in 2 or 3 spots with a toothpick so the brine can reach the hollow center evenly.
- 2Season
Bring a pot of salted water to a boil.
Add the peppers and blanch for only 30 to 60 seconds, just until they look slightly wilted but still green, then lift them out immediately.
- 3Step
Spread the blanched peppers in a strainer to release steam.
Do not leave them piled up, or they will soften too much; once they are warm enough to handle, pack them into a sterilized glass jar.
- 4Season
Combine 140 ml soy sauce, 120 ml vinegar, 120 ml water, and 2.5 tbsp sugar in a pot.
Slice 15 g garlic thinly and add it so its flavor infuses while the brine heats.
- 5Control
Boil the brine over high heat, stirring until the sugar dissolves.
Once it reaches a full boil, let it bubble for about 30 seconds, then turn off the heat and wait until the foam settles.
- 6Step
Pour the hot brine over the peppers until they are completely submerged, pressing them down if needed.
Seal the jar, cool at room temperature, then refrigerate and taste after one day before serving chilled.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Toothpick-pierced shishito peppers absorb soy-vinegar brine evenly in Kkwarigochu-jangajji.
- Finish cue
- Pour the hot brine over the peppers until they are completely submerged, pressing them down if needed.
- Avoid this
- Do not leave them piled up, or they will soften too much; once they are warm enough to handle, pack them into a sterilized glass jar.
- Storage and reheating
- Pouring the brine hot, then letting the jar cool before refrigerating, helps the peppers hold their green color rather than browning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
32min, 6 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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