Gochu Jangajji

Gochu Jangajji is a vibrant and tangy Korean pickled pepper dish that offers a delightful balance of spice and sweetness, making it a perfect appetizer. These pickled Korean chili peppers are not only visually appealing but also packed with flavor, enhancing any meal or serving as a stand-alone snack.

Ingredients

• Korean chili peppers - 10 pieces
• Soy sauce - 60 ml
• Rice vinegar - 30 ml
• Sugar - 1 tablespoon (15 grams)
• Garlic - 2 cloves, minced
• Sesame oil - 1 teaspoon (5 ml)
• Water - 120 ml
• Sesame seeds - 1 tablespoon (10 grams)

Steps

1. Wash the Korean chili peppers thoroughly and make a small slit on one side of each pepper to allow the brine to penetrate.
2. In a small saucepan, combine the soy sauce, rice vinegar, sugar, minced garlic, sesame oil, and water. Heat over medium until the sugar dissolves, then remove from heat.
3. Place the chili peppers in a glass jar or container and pour the warm brine over them, ensuring they are fully submerged.
4. Let the jar cool to room temperature, then seal it and refrigerate for at least 2 hours, preferably overnight for better flavor.
5. Before serving, sprinkle sesame seeds over the pickled peppers for added crunch.

Nutrition

• Calories: 55
• Protein: 1 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 2 g
• Saturated Fat: 0 g
• Unsaturated Fat: 2 g
• Water: 0.12 L

Health Benefits

• Rich in antioxidants from chili peppers, which can help reduce inflammation.
• Low in calories, making it a great addition to any diet for flavor without added weight.

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