Gochujangajji || Pickled Chili Pepper, 辣椒酱菜, 辣椒醬菜, 唐辛子の漬物, 고추장아찌 5

Gochujangajji is a Korean side dish made by pickling chili peppers in a mixture of soy sauce, sugar, and vinegar. It’s a popular condiment that adds a spicy kick to many Korean dishes.

Ingredients (serves 10):

• Chili peppers: 500g
• Soy sauce: 4 cups
• Vinegar: 2 cups
• Sugar: 1.5 cups
• Dried red peppers
• Sesame seeds

Instructions:

1. Prepare the chili peppers: Select fresh chili peppers without any blemishes. Wash them thoroughly and drain them in a colander.
2. Trim the chili peppers: Trim the stems of the chili peppers, leaving about 1cm.
3. Prick the chili peppers: Use a needle or pin to prick the chili peppers several times to allow the marinade to penetrate. Pack them tightly into a jar.
4. Make the marinade: Combine soy sauce, sugar, and vinegar in a pot and bring to a boil. Let it cool completely before pouring it over the chili peppers in the jar. Repeat this process twice.
5. Ferment: Let the chili peppers ferment for about two weeks. Before serving, sprinkle with dried red peppers and sesame seeds.

Note: The fermentation time can vary depending on the temperature and the type of chili peppers used. Taste the chili peppers periodically to check the flavor.

Tips:

• Chili pepper variety: You can use a variety of chili peppers, such as red chili peppers, green chili peppers, or a combination of both.
• Sweetness: Adjust the amount of sugar to your taste preference. For a sweeter pickle, add more sugar.
• Storage: Store the finished gochujangajji in a cool, dark place.
• Serving: Gochujangajji can be enjoyed as a side dish, or used as a condiment for various Korean dishes.