Photograph of the finished Gochu jangajji

Korea · Ớt muối tương Gochu jangajji

Gochu jangajji

30 min Hands-on time + 7 ngày waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Green finger chillies Green finger chillies 1.4 kg
  • Photograph of Soy sauce Soy sauce 480 ml
  • Photograph of Rice vinegar Rice vinegar 400 ml
  • Photograph of Sugar Sugar 280 g
  • Photograph of Coarse salt Coarse salt 48 g
  • Photograph of Garlic Garlic 20 cloves

Method

  1. 1 Wash the green bell peppers and let them drain completely for 30 minutes.
  2. 2 Pierce two small holes in the body of each chili pepper with a toothpick; if you don't pierce them, the chili peppers will float and won't absorb the soy sauce.
  3. 3 Arrange the chili peppers in a glass container that has been rinsed with boiling water, along with the crushed garlic.
  4. 4 Simmer soy sauce with vinegar, sugar, salt, and 120 ml of water for 6 minutes, then pour the hot mixture over the chili peppers.
  5. 5 Place a heavy object on top and refrigerate for 7 days; drain the liquid, boil it again, and pour it in a second time to keep the chili peppers crispy for a whole year.
Start cooking