Korean Bell Pepper Pickles
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Thick bell pepper strips slowly absorb a savory soy-vinegar brine in Papeurika-jangajji.
- Finish cue
- Cool the jar completely at room temperature before sealing and refrigerating.
- Avoid this
- Avoid slicing peppers too thin to keep them crisp.
- Storage and reheating
- Omitting cucumber reduces water release and extends storage.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 8 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 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Tofu and Bell Pepper Salad
red bell pepper, yellow bell pepper
Korean Stuffed Steamed Cucumber
cucumber
Korean Cucumber Doenjang Salad
cucumber