Green Chili Pepper Jangajji, Slightly Trimming the Tips Allows the Brine to Penetrate Thoroughly

Steps

1. 1

   Select only clean green chili peppers, discarding any that are bug-eaten or damaged.

2. 2

   Fill a large bowl with water, add 5 tablespoons of vinegar, soak the green chili peppers for 5 minutes, then wash 2-3 times with water.

3. 3

   Cut the stems of the green chili peppers leaving only 1/3, and slightly trim the pointed tips to allow the brine to penetrate.

4. 4

   Boil 500ml of water and 500ml of dark soy sauce together for the first time.

5. 5

   When the soy sauce brine boils, reduce to low heat, place chili seeds 1 tbsp in a strainer, simmer for 5 minutes, then turn off the heat.

6. 6

   Add 1 cup of vinegar, 1.5 cups of sugar, half a cup of plum extract, and half a cup of soju to the brine and stir well.

7. 7

   Place the chili peppers in a dry container and pour the brine over them.

8. 8

   Store at room temperature for 1-2 hours, then refrigerate and eat after 3 days.