Korean Bell Pepper Pickles
Quick answer
Papeurika jangajji is a Korean soy-vinegar pickle made by cutting red and yellow bell peppers and cucumber into two-centimeter strips, layering them in a sterilized glass...
What makes this special
- Thick bell pepper strips slowly absorb a savory soy-vinegar brine in Papeurika-jangajji.
- Thick bell pepper flesh slowly absorbs brine while holding its crunch
- Natural pepper sweetness precisely balances soy saltiness and vinegar acidity
Key ingredients
Core cooking flow
- 1 Seed 120 g red bell pepper and 120 g yellow bell pepper, then cut them into sturdy 2 cm strips.
- 2 Sterilize the glass jar in boiling water, then let it dry completely before filling.
- 3 Layer the bell peppers and cucumber in the jar, alternating the colors so the pieces pickle evenly.
Papeurika jangajji is a Korean soy-vinegar pickle made by cutting red and yellow bell peppers and cucumber into two-centimeter strips, layering them in a sterilized glass jar, and pouring over a hot brine of soy sauce, vinegar, water, sugar, and whole peppercorns. The peppers' thick flesh absorbs the brine gradually while holding a firm, satisfying crunch throughout, and their natural vegetable sweetness forms a precise three-way balance with the salty soy and tart vinegar. Whole peppercorns leave a faint, lingering spice at the finish that keeps each bite interesting, and the vivid red-and-yellow colors make these pickles a clear visual accent on the table. The pickles are edible from the next day, but the flavor is at its best after two to three days once the brine has fully penetrated to the center. Leaving out the cucumber reduces moisture release and extends refrigerator life to more than two weeks. Any leftover brine works well as a salad dressing, so nothing goes to waste.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Seed 120 g red bell pepper and 120 g yellow bell pepper, then cut them into sturdy 2 cm strips.
Slice 100 g cucumber into half-moons, keeping the pieces thick enough to stay crisp after pickling.
- 2Finish
Sterilize the glass jar in boiling water, then let it dry completely before filling.
Check the bottom for trapped water, because leftover moisture can dilute the soy-vinegar brine and weaken the finished flavor.
- 3Step
Layer the bell peppers and cucumber in the jar, alternating the colors so the pieces pickle evenly.
Do not pack them down hard; leave small gaps so the hot brine can move between the vegetables.
- 4Control
Add 90 ml soy sauce, 90 ml vinegar, 90 ml water, 2 tablespoons sugar, and 0.5 teaspoon whole black pepper to a pot.
Bring to a boil over medium heat, stirring until the sugar dissolves.
- 5Control
When the brine boils and no sugar grains are visible, turn off the heat.
Let it cool for 2 minutes, then pour it slowly over the vegetables until the pieces are fully covered.
- 6Step
Cool the jar completely at room temperature before sealing and refrigerating.
The pickles can be eaten from the next day, but check the flavor after 2 to 3 days, when the brine has reached the center.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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