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.

Claire Ruiz - Green Chili Pepper Pickles
Claire Ruiz

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.

Korean Style Green Chili Pepper Pickles
Votes: 2
Rating: 5
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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.
Chef:ContributorClaire J.Ruiz
Servings Prep Time Cook Time Passive Time
3servings 10minutes 1hour 1week
Servings Prep Time
3servings 10minutes
Cook Time Passive Time
1hour 1week
Servings: servings
Servings: servings
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Cover the jar and store it in your fridge. Let it sit for a week before consuming.
Written by:ContributorClaire J.Ruiz See other recipes at:

Nutrition Facts
Korean Style Green Chili Pepper Pickles
Amount Per Serving
Calories 144 Calories from Fat 3
% Daily Value*
Total Fat 0.3g 0%
Saturated Fat 0.03g 0%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.02g
Sodium 9283mg 387%
Potassium 514mg 15%
Total Carbohydrates 32g 11%
Dietary Fiber 2g 8%
Sugars 22g
Protein 6g 12%
Vitamin A 36%
Vitamin C 611%
Calcium 3%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

4 thoughts on “Korean-Style Green Chili Pepper Pickles

  1. Oy these pickles. Everyday at 4 when my energy dips I mound a bright little pile of kimchi in an espresso cup and nibble away with my chopsticks at my desk. I must incorporate these pickles into my routine. Life is all about the side dishes!

    1. I agree! The side dishes and condiments are what make a meal really special. I love putting all kinds of homemade condiments and other little tastings on the table so guests can select what they like to enhance the flavors of the dish. Everyone gets what they want.

  2. I love these pickles. The soy sauce and the sesame seeds.
    They would be great with couscous! I know, totally different cuisines. But I always eat my couscous with hot peppers!

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