Okjubu's Grill-Style Gochujang Pickle

Name: Okjubu's Grill-Style Gochujang Pickle
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 50 green chili peppers or long green peppers; 1 cup soy sauce; 1 cup vinegar; 1 cup sugar; 1 cup mirin or soju

A simple, no-boil pickle made in a 1:1:1:1 ratio, replicating the flavor of restaurant-style gochujang pickle

15 min Difficulty Easy side dish

Main ingredients

Green chili peppers Long green peppers Soy sauce Vinegar Mirin

Ingredients needed

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Green chili peppers Long green peppers Soy sauce Vinegar Mirin

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A hearty side dish that uses finely chopped gochujang pickled chili stir-fried with caramelized onions and green onions to balance the tanginess and enhance the savory depth, perfect for a week-long meal staple.

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4 servings

Recipe

Wash the peppers thoroughly, remove the stems, and cut them in half.
Gently scrape out the seeds and chop into bite-sized pieces.
Place the chopped peppers in an airtight container and pour in soy sauce, vinegar, sugar, and mirin in a 1:1:1:1 ratio.
Gently stir to mix the seasonings evenly and let it mature in the refrigerator for 2 weeks.

Cut peppers in half, remove seeds, and chop into small pieces.
Pour soy sauce, vinegar, sugar, and mirin in a 1:1:1:1 ratio.
Store in the refrigerator to mature and finish.

Cooking tips

Use green chili peppers for a spicy kick, or long green peppers for a milder taste.
Using alcohol instead of water allows the pickle to be stored long-term without spoilage, even without cooking.

Recommended for

Those seeking a spicy, tangy side dish to balance the greasiness of grilled meat.
Those wanting a quick, no-cook pickle that can be stored for a long time.

side dish

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