Korean Bell Pepper Pickles
Papeurika jangajji is a Korean soy-vinegar pickle where red and yellow bell peppers are cut into two-centimeter strips alongside half-moon cucumber slices, layered in a sterilized glass jar, and covered with a boiling brine of soy sauce, vinegar, water, sugar, and whole peppercorns. The peppers' thick flesh absorbs the brine while keeping a firm crunch, and their natural vegetable sweetness creates a three-way balance with the soy's saltiness and the vinegar's tang. Whole peppercorns leave a subtle spice note at the finish, and the bright red-and-yellow colors make these pickles a visual accent on any table. Edible after one day, the flavor peaks around day two or three once the brine fully penetrates. Omitting the cucumber reduces moisture release and extends storage life.
Adjust Servings
Instructions
- 1
Seed bell peppers and cut into 2 cm strips; slice cucumber into half-moons.
- 2
Sterilize a glass container in boiling water and layer the vegetables.
- 3
Combine soy sauce, vinegar, water, sugar, and peppercorns in a pot and bring to a boil.
- 4
When sugar dissolves, turn off heat, cool 2 minutes, then pour over vegetables.
- 5
Cool fully at room temperature, seal, and refrigerate.
- 6
It is ready after 1 day and tastes best after 2-3 days.
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