Korean Style Green Chili Pepper Pickles (Gochu-jangajji: 고추장아찌)


(cheerful music) Hello everybody! Look at this! Korean gochu, green chili peppers. These days, summer is ending and fall is coming, so this is the peak season for Korean green chili peppers. Price is cheap and REALLY abundant in Korean grocery stores Yesterday, I got this for a really really good deal. So I had to buy this and today, I’m making this gochu-jangajji, Korean style green chili pepper pickles. And also yesterday, I got this, look at this. It’s red chili, Korean red chili pepper. And, I made some decorations. This morning, I posted on Facebook. Many people loved really this one, it’s a beautiful color. Two types of green chili pepper I bought this. Why? This large green chili pepper, this guy is huge, very crispy. Crispy green chili pepper, but not very spicy. And. This guy is sold in Korean grocery stores. They say it’s from country, Chile. So, chili from Chile. Small. Small green chili pepper is so spicy. Sometimes I love to eat spicy food, especially gochu-jangajji. Really, I love spicy because the flavor and I love the heat. I’m going to mix this non-spicy crispy green chili pepper, and spicy chili pepper from Chile, and I’m making some jangajji, gochu-jangajji. So one pound, mixed with small spicy and large crispy green chili peppers. I’ll make one pound one ounce because I’m going to cut it off, this stem part. First, let’s make brine. So, this is three and half cups water. Soy sauce, half cup. Quarter cup salt. White vinegar, quarter cup. And then sugar, three tablespoons. Just mix. And then, let’s boil. Medium high heat, let’s boil. Just leave around half inch, this stem and then, cut it. Like this. Now, the spicy chili pepper. I’m using this glass jar, eight cup glass jar. You can use any jar. I’m going to stuff them in here. Tiny hole, so that these green chili peppers will absorb delicious brine. And then small one, the between. My brine is really boiling, but I need to keep boiling around a couple of minutes more longer. Really hot. So when this green chili pepper will turn into really green, bright green color. We didn’t fill it up really on top, because we are going to use this heavy stuff, pebbles. Cover this, and let it sit on your kitchen counter, not in the refrigerator for one day, twenty-four hours. Yesterday, at this time, I made this. Spicy one and this non spicy crispy one. Its color changed. I’m going to show you. Look at that. Pour out all brine, so using your hand like this. And then, boil this. So around fifteen minutes, I just boiled this. Cool down quickly! That’s done. So, I’m going to cover this and keep this in the refrigerator for at least one week. Welcome back, everybody! Exactly the one week ago, this time I just made this, my gochu-jangajji, and kept in the refrigerator. So let’s see what it look like! Wow, this rock. The first way how to serve, just by itself with rice. And, sesame seeds, that’s on top. Isn’t it simple? Delicious this is. Second way, you like to mix with seasoning? Then you can do this. Garlic. This is hot pepper flakes. And some soy sauce. Jin-ganjang, Korean jin-ganjang. Soy sauce. Sesame oil. And this is mulyeot, the rice syrup, makes it shiny and well preserved. This is olive oil, but you can add some vegetable oil. Smell really good. So through the hole, always, the brine is coming out. Especially this mixed with seasonings. Just a little squeezed out. Well mix this, and then the juice come out, a little bit juice come out. And then this sauce is a little juicy looking and that’s it, done. And then, last touch, sesame seeds~ And then, keep in container, airtight container like this. And it’ll never good bad. So in the refrigerator and then whenever you eat and take it out. And then, my third one is that I’m going to [use] the leftover, the seasoning sauce, the same seasoning sauce. Look at that. It’s like an olive green color, really pretty. I love it. Okay, and then, brine will come out. Chop into small pieces. Let’s do one more. Let’s use a small one this time. And then well mix. I’ll roast my gim/kim, seaweed paper, until very crispy, both sides. My rice. Just a little bit. And sesame seeds. I’ll add more sesame oil. And mix. Mmm And then this one, I’ll show you how to eat it. Mmm Aaugh Spicy. I got the small one, mmm. Okay, I’ll taste the next one. So I’m going to show you. From here, you’ll have to eat. Delicious. Crispy, sweet, sour, and with rice, it makes a really good side dish. Always keep in the refrigerator, and then you can preserve it for, you know, a long time. Today, we made gochu-jangajji, Korean style green chili pepper pickles. Then, we served this in three different ways. Seasoned, not seasoned, and chopped and seasoned and you usually this one is mixed with rice, warm rice. Enjoy my recipe. See you next time! Byeee~!

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