Ttukdak Hyung's Cheongyang Chili Pepper Jangajji

Cooking tips 💡

• Mixing a few red chili peppers among the cheongyang chili peppers when slicing creates a colorful, appetizing look just like the side dish at a barbecue restaurant.
• If the jangajji sauce is boiled for too long, the sharp acidity of the vinegar will evaporate, so turn off the heat as soon as bubbles appear to keep the flavor appealing.
• Pour the jangajji sauce over the peppers while still hot, not cooled, to maintain the peppers' cell walls and preserve their crunchy texture for a long time.

Recommended for 🙋

• ⭐Those who want a spicy side dish to cut through the richness when grilling pork belly or pork neck at home.
• ⭐Those who want to recreate the sweet, tangy, and crunchy chili pepper jangajji they admired at a famous barbecue restaurant in their own kitchen.
• ⭐Those looking for a super-simple preserved jangajji recipe that only requires boiling the sauce and pouring it over, without complicated measuring.