Chili Pepper Jangajji (고추장아찌)
Chili Pepper Jangajji (고추장아찌) is a spicy Korean side dish made by pickling Cheongyang chili peppers (청양고추) in hot soy sauce. It's a flavorful accompaniment typically served with rice.
📝 Editor's Notes
Today, we're introducing a recipe for spicy Chili Pepper Jangajji (고추장아찌), an indispensable side dish on the Korean table.
This method involves pickling Cheongyang chili peppers (청양고추) in hot soy sauce, which allows for a deep flavor even with a short preparation time.
It's an 'easy' level side dish that anyone can make without special skills.
It's especially great for stimulating your appetite when you don't feel like eating, and a single piece on a bowl of hot rice offers an exquisite spicy and savory taste.
While enjoyable year-round, it truly shines in the summer when appetites often wane.
Make a generous batch, and it will be a reliable staple side dish.
🛒 Ingredient Tips
For Chili Pepper Jangajji (고추장아찌), the freshness of the Cheongyang chili peppers (청양고추) is paramount.
When choosing peppers, look for those with a vibrant green color, a glossy surface, and a firm texture.
Avoid any that are soft or have black spots.
Peppers that are not too large and have a moderate size will have a better texture when pickled.
While store-bought jangajji soy sauce (장아찌 간장) is fine, if you're making your own, you can achieve a delicious, foolproof result by boiling a mixture of soy sauce, water, vinegar, and sugar in a 1:1:0.5:0.5 ratio.
Adjust the amount of sugar to your liking, considering the spiciness of the Cheongyang chili peppers (청양고추).
🔄 Substitution Guide
If the spiciness of Cheongyang chili peppers (청양고추) is too much, you can substitute them with Kkari-gochu (꽈리고추, shishito peppers) or Asak-gochu (아삭이고추, mild green peppers) to make a milder jangajji.
Kkari-gochu are known for their soft texture and subtle aroma, while Asak-gochu, as the name suggests ('asak' meaning crisp), have a pleasant crunchy texture.
In these cases, you can pickle them directly in soy sauce without piercing them with a fork.
If you don't have jangajji soy sauce (장아찌 간장), you can make your own by mixing regular soy sauce, water, vinegar, and sugar.
Using oligosaccharide or honey instead of sugar can create a deeper, smoother sweetness.
However, be aware that substitutions might alter the crispiness of the peppers or the overall flavor of the soy sauce, so it's important to adjust according to your personal preference.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial points in this recipe.
First, piercing each chili pepper twice with a fork ensures the soy sauce penetrates well.
Be careful not to pierce too deeply, as this could make the inside of the chili pepper mushy; just make small holes on the surface.
These small holes allow the soy sauce to quickly seep into the chili peppers, ensuring thorough seasoning and helping to maintain their crisp texture.
Second, after pouring the hot soy sauce and covering with plastic wrap, it's important to flip the container periodically.
The hot soy sauce softens the chili pepper's texture, allowing it to absorb the seasoning quickly, and flipping ensures the soy sauce is evenly distributed throughout all the peppers for more delicious fermentation.
Don't forget to ferment at room temperature for 2-3 days before refrigerating.
👨🍳 Directions
Cut off the stems of the chili peppers and wash them thoroughly.
Pierce each chili pepper twice with a fork to allow the soy sauce to penetrate well.
Place the prepared chili peppers in a container and pour the jangajji soy sauce (장아찌 간장) over them.
Cover the container with plastic wrap. Since the liquid won't spill when flipped, turn the container upside down occasionally to allow the peppers to pickle evenly.
💡 Tips
Pierce each chili pepper twice with a fork to ensure the soy sauce penetrates thoroughly.
Ferment the jangajji (장아찌) at room temperature for about 2-3 days, then store it in the refrigerator.
Covering with plastic wrap prevents spills when flipping. Flip the container occasionally to allow the peppers to pickle evenly.
📦 Storage & Reuse
Once finished, the Chili Pepper Jangajji (고추장아찌) must be fermented at room temperature for 2-3 days, then stored in the refrigerator.
In the fridge, it can be enjoyed fresh for about 2 weeks to a month.
If the chili peppers float to the top due to insufficient soy sauce, press them down with a small plate or a clean stone to keep them submerged in the soy sauce, which prevents spoilage.
Do not discard the leftover soy sauce; it's great for pickling other vegetables or enhancing stir-fries.
For example, using this jangajji soy sauce (장아찌 간장) in braised tofu or mushroom stir-fries can add a rich umami flavor.
🥢 Who This Is For
This Chili Pepper Jangajji (고추장아찌) is excellent for boosting your appetite with its spicy kick.
It adds a refreshing contrast, especially when eaten with rich or greasy foods, and pairs wonderfully with meat dishes like Samgyeopsal (삼겹살, grilled pork belly) or Galbi-jjim (갈비찜, braised short ribs).
It's also incredibly delicious just served with warm rice and a splash of water.
For those living alone or busy working mothers, it makes a reliable staple side dish.
On a hot summer day, we recommend enjoying it with a refreshing glass of Makgeolli (막걸리, Korean rice wine).
🔥 Nutrition Info
This Chili Pepper Jangajji (고추장아찌), primarily made from Cheongyang chili peppers (청양고추) and soy sauce, is relatively low in calories, with an estimated 50-80 kcal per serving.
Carbohydrates, from the sugar in the soy sauce and small amounts in the chili peppers, are estimated at about 10-15g.
Protein and fat are very low, each less than 1-2g.
Notable nutrients include abundant Vitamin C and capsaicin found in Cheongyang chili peppers (청양고추).
Vitamin C helps boost immunity and relieve fatigue, while capsaicin can promote metabolism and positively influence fat reduction.
Due to the sodium content in soy sauce, it's best to enjoy in moderation rather than consuming excessive amounts.
A small amount of dietary fiber is also present, which can benefit gut health.
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