Gochu Jjangachi (Korean Pickled Peppers)

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고추 짱아찌
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).
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
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.
20 minutes
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