Gochu Jjangachi (Korean Pickled Peppers)

고추 짱아찌

Gochu Jjangachi (Korean Pickled Peppers)
Your rating: None Average: 4.6 (14 votes)
Author: umma
Date: 4-9-10
Servings: 30
Prep Time: 20 minutes
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The main ingredient in this recipe is time. Make a bunch and then you can have a banchan that you can take out and eat for a long time. I usually make this at the same time I make manul jjangachi (pickled garlic). Or, you can use a variety of vegetables like radish and cucumbers and just make jjangachi (pickles).

Recipe Ingredients:

  • 3 lb Korean hot green peppers (you can also substitute jalapeno)
  • 5 cups of soy sauce
  • 1 cup of clear fish sauce
  • 5 cups water
  • 1 cup of sugar
  • 1 cup vinegar

Recipe Steps:

  • Wash peppers and punch a hole at the end of pepper.
  • Put soy sauce, fish sauce, water and sugar in a saucepan and bring it to boil. Let cool and add vinegar.
  • Get 1 gallon jar or a container ready; add green pepper and sauce. Put a clean round stone on top to keep the peppers pushed down beneath the liquid.
  • After 2-3 days, drain the liquid into a saucepan and reboil. Let it cool, then add it back to the jar. Repeat the process 2-3 times and you can store the peppers in the refrigerator for a long time.
  • Before serving, slice the peppers.

Serving Size: 30
Preparation Time: 20 minutes

Rate this Recipe:
Your rating: None Average: 4.6 (14 votes)
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