- 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.
- Cut the stems the peppers, leaving a ½ inch on the topGreen chili-pepper-pickles-(gochujangajji)
- 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)
- Put the peppers into a glass jar that can hold at least 8 cups.Green chili-pepper-pickles-(gochujangajji)
- 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)
- 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)
- Cover and let it sit at room temperature for 24 hours.
- 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)
- Boil the brine vigorously for about 15 minutes.
- 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.
- Pour the cool brine back into the jar. Cover and refrigerate for 1 week or more before eating.
- Green chili-pepper-pickles-(gochujangajji)
Three different ways to eat gochu-jangajji:
As a simple side dish with rice.
- 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
- Combine garlic, hot pepper flakes, soy sauce, rice syrup, olive oil, and sesame oil in a bowl. Mix well with a spoon.
- Add the pickled peppers to the seasoning mixture.
- Mix well by hand.
- 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).
- 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.
- Roast a sheet of gim (seaweed paper) both sides very crispy.
- 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