Green Chili Pepper Pickles


  • 1 pound green chili peppers, washed and dried
  • 3 ½ cups water
  • ½ cup soy sauce
  • ¼ cup salt
  • ¼ cup white vinegar
  • 3 tablespoons sugar
  • Also get some pebbles, clean and dry them, and put them into a plastic bag.

Cooking Instructions:

  1. Cut the stems the peppers, leaving a ½ inch on the topGreen chili-pepper-pickles-(gochujangajji)
  2. Make a hole with a toothpick or fork on each pepper, just under the stem. These holes will allow the brine to seep into the pepper.Green chili-pepper-pickles-(gochujangajji)
  3. Put the peppers into a glass jar that can hold at least 8 cups.Green chili-pepper-pickles-(gochujangajji)
  4. Combine the water, soy sauce, vinegar, and the sugar in a pot. Stir to dissolve the sugar. Cover and bring to a boil over medium high heat. When the brine boils and bubbles vigorously on the surface, pour it into the jar of green chili peppers.Green chili-pepper-pickles-(gochujangajji)
  5. Keep the peppers submerged in the brine by weighing them down with your bag of pebbles (or anything else handy).Green chili-pepper-pickles-(gochujangajji)
  6. Cover and let it sit at room temperature for 24 hours.
  7. 24 hours later open the jar, take out the pebbles, and pour the brine out of the jar into a pot.Green chili-pepper-pickles-(gochujangajji)
  8. Boil the brine vigorously for about 15 minutes.
  9. Remove from the heat and let cool thoroughly. If you want it to cool faster, place the pot into a bath of ice water but be sure not to splash cold water into the brine.
  10. Pour the cool brine back into the jar. Cover and refrigerate for 1 week or more before eating.
  11. Green chili-pepper-pickles-(gochujangajji)

Three different ways to eat gochu-jangajji:

As a simple side dish with rice.

  1. This is the easiest way to enjoy them. Simply put some peppers and brine in a shallow bowl, sprinkle some sesame seeds over top, and serve with rice. You can add more side dishes if you want.

Mixed with seasonings.


  • 1 pound  pickled green chili peppers
  • 5 garlic cloves, minced
  • ¼ cup hot pepper flakes
  • 2 tablespoons soy sauce
  • 1 tablespoon rice syrup
  • 1 tablespoon olive oil (or vegetable oil)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds

Cooking Instructions:

  1. Combine garlic, hot pepper flakes, soy sauce, rice syrup, olive oil, and sesame oil in a bowl. Mix well with a spoon.
  2. Add the pickled peppers to the seasoning mixture.
  3. Mix well by hand.
  4. Sprinkle sesame seeds over top and serve it right away as a side dish for rice, or refrigerate it for up to 3 months in an airtight container.

 Make bibimbap (aka mixed rice).

  1. Chop 2 pickled peppers into small pieces and put them into a bowl. Add 1 minced garlic clove, 1 teaspoon hot pepper flakes, ½ teaspoon soy sauce, 1 teaspoon rice syrup, 1 teaspoons sesame oil, and 1 teaspoon sesame seeds. Mix well.
  2. Roast a sheet of gim (seaweed paper) both sides very crispy.
  3. Put a serving of warm rice into a large wide-mouth bowl. Add some or all of the chopped and seasoned mixture, crush the roasted gim and add it too. Mix well with a spoon and eat. You can add extra sesame oil, too.

Source : Maangchi

Comments are closed.