Yoon Yi-ryeon's Morning Pepper Jangajji

• 1 kg morning peppers
• 1 onion
• Cheongyang and red peppers, as needed
• 300 ml jin soy sauce
• 150 ml anchovy fish sauce or sand lance fish sauce
• 300 ml raw sugar
• 300 ml vinegar
• 300 ml soju
• 300 ml water

Recipe 🍳

Cooking tips 💡

• Plump morning peppers have thicker flesh and are less tough.
• You can replace all the fish sauce with jin soy sauce, but the savory flavor of the peppers and fish sauce goes well together.
• For long-term storage, a kimchi refrigerator is best.

Recommended for 🙋

• ⭐Those who like non-spicy, crunchy pepper jangajji.
• ⭐Those preparing a side dish to accompany meat that can be kept for a long time.