Korean-Style Green Chili Pepper Pickles

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Why I love Korean Food Best

If there’s one Asian cuisine I love, it would have to be Korean food.  Korean dishes have a distinct flavor and spice.

The variety of their side dishes is also great!  So many to choose from! Not only can you use the side dishes as appetizers, but you can also eat them alone or with a little rice.

One Exceptional Side Dish

My favorite side dish is probably Korean Style Green Chili Pepper Pickles, also known as Gochu Jangaiji. They are fermented and seasoned with vinegar and soy sauce.  After about a week of fermentation, they make an ideal side dish for rice or any snack.

With their sour note and spicy flavors, Korean Style Green Chili Pepper Pickles are a must try!

Korean Style Green Chili Pepper Pickles can last for three months if stored properly.  Like other pickles, Korean Style Green Chili Pepper Pickles can go bad in time! Be sure to let them ferment at least a week to allow the flavors to mix better.

Enjoy the pickled peppers with rice or add some to your bibimbap, mixing it in with other seasonings and spices for a better kick!  Or, you can eat them alone as an appetizer before (or during) the main course.

This recipe has been kindly contributed by Claire Ruiz, the author of Sumo Chef.  Check out other recipes and articles by Claire on  Sumo Chef.
 

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4.17 from 6 votes

Korean Style Green Chili Pepper Pickles

Korean Green Chili Pepper Pickles are fermented and seasoned with vinegar and soy sauce for a week, with a mixture of salty, sweet, and spicy flavors. About one pound / 445 g of Korean Style Green Chili Pepper Pickles makes about 3 servings.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 11 minutes mins

Course: Appetizer, Condiment, Side Dish, Snack

Cuisine: Asian, Gluten-Free, Vegan, Vegetarian

Servings: 3 servings

Author: Belgian Foodie

Ingredients

• 1 lb green chili peppers washed and dried
• 3 1/2 cups water
• 1/2 cup soy sauce
• 1/4 cup salt
• 1/4 cup vinegar
• 3 tbsp sugar
• 2 tsp sesame seeds (optional)

Instructions

• Prepare the peppers by removing their stems. Then using a toothpick or fork, make a small hole on each pepper. Doing so will allow the brine to seep through it. Put all the peppers in a big jar.
• Prepare the mixture to ferment the peppers by mixing the water, soy sauce, and vinegar in a pot. Allow it to boil over medium-high heat. Once it begins to bubble, add the mixture to the jar of peppers.
• Allow the peppers to submerge in the brine. You can do so by putting a plastic bag filled with pebbles on top of the chilis inside the jar. Cover the jar and leave it for 24 hours.
• After 24 hours, take the pebbles away and remove the brine from the jar and into the pot. Boil the brine again until it begins to boil (about 15 minutes).
• Remove the brine water from the heat and allow it to cool. Put the brine back into the jar of peppers. Add the sesame seeds if you are going to add them.
• Cover the jar and store it in your fridge. Let it sit for a week before consuming.

Nutrition

Nutrition Facts

Korean Style Green Chili Pepper Pickles

Amount Per Serving

Calories 144 Calories from Fat 3

% Daily Value*

Fat 0.3g0%

Saturated Fat 0.03g0%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.02g

Sodium 9283mg404%

Potassium 514mg15%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 22g24%

Protein 6g12%

Vitamin A 0IU0%

Vitamin C 0mg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2000 calorie diet.