{"id":309170,"date":"2025-11-21T17:20:24","date_gmt":"2025-11-21T17:20:24","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/pepper-pickles-in-fish-sauce-gochu-jeotguk-jangajji-%ea%b3%a0%ec%b6%94%ec%a0%93%ea%b5%ad%ec%9e%a5%ec%95%84%ec%b0%8c-recipe-by-maangchi\/"},"modified":"2025-11-21T17:20:24","modified_gmt":"2025-11-21T17:20:24","slug":"pepper-pickles-in-fish-sauce-gochu-jeotguk-jangajji-%ea%b3%a0%ec%b6%94%ec%a0%93%ea%b5%ad%ec%9e%a5%ec%95%84%ec%b0%8c-recipe-by-maangchi","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=309170","title":{"rendered":"Pepper pickles in fish sauce (Gochu-jeotguk-jangajji: \uace0\ucd94\uc813\uad6d\uc7a5\uc544\ucc0c) recipe by Maangchi"},"content":{"rendered":"


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Today, I\u2019m sharing my very simple recipe for Korean pepper pickles (gochu jangajji) with you. It\u2019s a very simple ferment of peppers that can be stored in the fridge and enjoyed over a long period of time.<\/p>\n

I\u2019ve shown you how to make pickled peppers<\/a> (vegetarian version) before, but this time I\u2019m going to show you a version of gochu jangajji made from a fish sauce base. I use special Korean traditional green chili peppers called \u201casagi gochu\u201d sold in Korean grocery stores for this that are mild, sweet, juicy, and super crispy. The peppers are in their peak in the summer, so they are not always available, but you still can use your favorite mild and crispy green chili peppers like Anaheim peppers, or even use spicy peppers if you want.<\/p>\n

My grandmother made pepper jangajji in the summer every year. She then served it to her family over the entire year until the next summer, when she made them again. So pepper jangajji was always available on her table every day.<\/p>\n

She first soaked fresh green chili peppers in salty water for a few days until they turned yellow-green. She then drained them and put the peppers deep inside her salty doenjang paste<\/a> or salty fermented anchovy fish. A few months later, the peppers turned savory and crispy but were very very salty! I remember I finished a bowl of rice with just 1 pepper because it was so salty and spicy.<\/p>\n

I developed this recipe several years ago to make it less salty and spicy and more juicy. A good thing about it is there\u2019s no waste at all: after the peppers are gone, there\u2019s a lot of leftover brine which is very very tasty and has a lot of uses in my cooking. I can add it to my noodle soup, a variety of vegetable side dishes, or simply as a substitute for soy sauce.<\/p>\n

After fermenting, keep them in the fridge and enjoy them little by little until they run out.<\/p>\n

With each crunchy bite, the flavorful juice bursts out, making you want to keep eating more rice. There\u2019s no need for any extra seasoning, just enjoy their taste as-is.<\/p>\n