Korean Pickled Green Chili Peppers
Korean Pickled Green Chili Peppers (gochu jangajji) are a classic refrigerator pickle made with fresh green chilies cured in a savory soy sauce and rice vinegar brine with garlic and a touch of sugar.This no-cook recipe comes together in minutes and produces crispy, tangy, deeply flavorful peppers that keep for weeks and pair beautifully with rice, noodles, and grilled meats.
Equipment
- Wide-mouth 1-quart glass jar with lid
- Small saucepan
- Skewer or toothpick
- Measuring cups and spoons
Ingredients
- 1 lb fresh green chili peppers (Korean gochu or Anaheim) washed and patted completely dry
- 6 cloves garlic peeled and thinly sliced
- 1/2 cup soy sauce regular or low-sodium
- 1/2 cup rice vinegar
- 1/2 cup water
- 2 tbsp granulated sugar
- 1 tsp sesame oil for serving
- 1 tsp toasted sesame seeds optional, for serving
Instructions
- Wash the green chili peppers thoroughly under cold running water and pat them completely dry with a clean kitchen towel. Using a skewer or toothpick, poke 3 to 4 small holes all over each pepper to allow the brine to penetrate evenly.
- Peel and thinly slice all garlic cloves. Set aside.
- Combine the soy sauce, rice vinegar, water, and sugar in a small saucepan over medium heat. Stir gently and bring to a low simmer until the sugar is fully dissolved, about 2 to 3 minutes. Remove from heat and allow the brine to cool completely to room temperature before using.
- Pack the dried peppers snugly into a clean, wide-mouth glass jar, alternating layers with the sliced garlic. Press the peppers in firmly so they stay submerged once the brine is added.
- Pour the cooled brine over the packed peppers, ensuring every pepper is fully submerged. If any float, weigh them down with a small resealable bag filled with a little extra brine. Seal the jar tightly.
- Let the jar sit at room temperature for one hour, then transfer to the refrigerator. Allow the peppers to pickle for at least 24 hours before eating. For best flavor, wait 3 to 5 days. Before serving, drizzle with sesame oil and sprinkle with toasted sesame seeds.
Notes
Dry your peppers thoroughly before pickling to keep the brine clear and extend shelf life. Do not skip poking holes in the peppers as this ensures even seasoning inside and out. Peppers stay crisp and delicious in the refrigerator for up to 4 weeks. Reuse the leftover brine as a marinade or salad dressing base. For extra flavor, add a few carrot slices or a piece of fresh ginger to the jar.