gochu-jeotguk-jangajji
Ingredients: peppers, water, salt, fish sauce, dried anchovies · 60 min cook time · 150kcal · ~₩11,700
Ingredients
2lbs peppers, 8cups water, 0.5cup salt, 1.25cup fish sauce, 20grams dried anchovies, 1bowl icy water
Instructions
1. Wash and drain the peppers nicely.
2. Cut the stem of each pepper about half an inch from the stem and make a hole that goes through using scissors and a chopstick.
3. In a pot, combine 8 cups of water, half a cup of salt, 1 cup plus 1/4 cup of fish sauce, and 20 grams of dried anchovies.
4. Boil the brine for 30 minutes.
5. Quickly cool down the brine using icy water.
6. Place the prepared peppers into a jar and add pickling weights.
7. Pour the cooled brine over the peppers in the jar. Refrigerate for 24 hours.
8. After 24 hours, remove the weights and pour the brine into a pot. Heat the brine until very hot.
9. Cool down the brine again thoroughly.
10. Pour the cooled brine back into the jar with the peppers. Refrigerate and enjoy.
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