Kim Dae-seok's Gochujang Pickle

• Crispy chili peppers 1kg
• Cheongyang chili peppers 15
• Premium soy sauce 3 cups (600ml)
• Sugar 1/2 cup (90g)
• Vinegar 1 cup (200ml)
• Soju 1 cup (200ml)
• Plum syrup 1 cup (200ml)
• Doenjang 2 tablespoons
• Licorice root 1 piece
• Water 3.5 cups (700ml)

Recipe 🍳

Cooking tips 💡

• Making small slits at the ends of the chilies allows the brine to penetrate fully without needing to pierce with a toothpick.
• Pouring the brine while hot helps quickly draw out moisture from the chilies, preserving their crisp texture for longer.
• Adding soju prevents mold formation and enables extended storage.

Recommended for 🙋

• ⭐Those looking for a versatile side dish they can make once and enjoy for a long time.
• ⭐People curious about the perfect soy sauce-to-pickle ratio for a rich, non-salty, sweet-and-savory flavor.
• ⭐Those wanting to make a clean, refined pickle to serve during holidays or alongside meat dishes.