Does anyone know the name of this pepper side dish? I really want to know if it's something I can buy in Midwest America or if anyone knows the recipe to make it. They are smaller and taste different from a Korean pepper, and have like a sweet/soy taste to them with a small kick of spice. And it's something they served with Donkatsu when I was in Korea.
by hamtaro88
3 Comments
Looks like gochu jangajji.
Classic pepper jangahjji
If you wanna get technical pepper soy sauce jangahjji.
Recipe
Soy sauce water vinegar sugar
Ratio is….. very difficult here try to follow…
1:1:1:1
Some ppl do 1:1:2/3:2/3
Some ppl do 1:1:1/2:2/3
Step 1. Boil everything.
Step 2. Completely cool the mix.
Step 3. Pour over a jar of peppers.
Step 4. Refrigerate at least 2-3 days.
Few tips.
For gochu jangahjji, take a needle and poke 25736284 holes per pepper. This ensures that the pickling brine pickles inside and outside at the same rate.
There’s no order….. but I like to add water, soy sauce, and sugar and boil that first and then add vinegar at the last minute of boiling. Vinegar seems to boil off too quickly if added all together
I use jinganjang or yangjo ganjang (dark type of soy sauce) vs guk ganjang (type used for soup). It’s not as strong in taste and color.
It’s delicious. It goes well with tonkatsu but also with bossam, samgyupsal, butter bap etc.
Edit spelling
These look like they’re specifically 산고추절임 (san gochu jeolim), which like you said are a little different from other Korean peppers or gochu jangajji! I did some googling and from what I can tell, these are often sold in bags (already pickled) and then either served as is or mixed with gochugaru, sugar, sesame seeds, etc. I’m not totally sure what kind of peppers these are in English-the translation seems like “pickled mountain chili peppers,” so hopefully someone more knowledgeable about peppers can point you in the right direction!