Korean Pickled Peppers
Bubba Durand

(gochu jang-ajji)



This is adapted from the book Quick and Easy Korean Cooking by Cecilia Hae-Jin Lee. She calls for "Korean green peppers", but I like to use the mini sweet peppers you can find at Sam's or Costco. (I made this once out of hot cherry peppers, and it was so blistering hot we couldn't eat it!)

Delicious sliced and served with rice and bulkogi, or next to a sandwich, or on top of a pizza.

1 pound peppers
3/4 cup soy sauce
3/4 cup rice vinegar
3/4 cup water
2 T sugar

Rinse the peppers and cut the tops off.
Stuff them into a half-gallon jar.
Mix the remaining ingredients until the sugar dissolves, then pour it over the peppers.
Cover tightly and store in the refrigerator.
After about 2 weeks, they're ready to eat.
They'll keep in the fridge for a couple of months.




The Johnson Family Cookbook