Korean style green chilli pickles are an easy and delicious Korean side dish that has a sweet and sour flavour and crunchy texture.
For extra Korean flavour, these pickled chillies can be seasoned with spicy Korean chilli sauce. These are so addictive! They will become your new favourite pickled dish!
Korean style green chilli pickles (고추 장아찌, Gochu Jangajji) are a popular all year round Korean side dish. Though these are particularly popular during the summer months because when you don’t have much appetite due to the hot and humid weather, these pickles will help you bring your lost appetite back!
These pickled chillies are so easy to make but you do need a little bit of patience while they go through a pickling process. This can take between 3 days to a week depending on how you prepared your chillies.
Once the pickles are ready, they can be served with steamed rice, other Korean side dishes and with Korean BBQ. Or you can pair them with your favourite hot dog or subs.
My favourite way of serving is mixing these green chilli pickles with spicy Korean chilli sauce after they’ve gone through the pickling process. This spicy Korean chilli sauce has a very similar taste to a dressing I used in my cucumber soba noodles and I tell you, this combination is simply THE BEST!
It’s spicy, tangy, nutty and moreishly addictive! You’ve got to try your green chilli pickles in this “completely optional but necessary sauce”.
When I was growing up, I never understood why my mum would eat these kinds of chilli pickles, but boy, they are seriously delicious! They will steal your boring bowl of rice away in no time. Yummmm
I hope you give these a try soon!
Ingredients
Main
- 350g to 450g (0.8 to 1 pound) Korean green chillies (or your choice of non-spicy green chillies)
- 1 cup soy sauce
- 1 cup water
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
(Optional) spicy Korean chilli sauce (Mix these in a bowl) – These are enough for 10 to 15 pickled chillies.
- 1 Tbsp Korean chilli flakes (gochugaru)
- 1 tsp Korean chilli paste (gochujang)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp green onion, finely chopped
- 1 tsp roasted sesame seeds
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
**If you want to learn about Korean ingredients, check my 30 essential Korean cooking ingredients list!
How to Make Green Chilli Pickles
1.Rinse the chillies in cold running water. Trim off the chilli stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chilli. (I typically make 6 to 8 holes per chilli. This is to help with sauce absorption). Alternatively, you can chop the chillies into small pieces (about 3 cm/1 inch) without making the holes.
2. Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).
3. Tightly stack the chillies (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized chillies, you can start eating them 72 hrs after making them. For larger sized chillies, you can start eating them one week after making them. If you want some extra Korean flavour, mix the pickled green chillies with the spicy Korean chilli sauce (optional ingredients mentioned above) just before serving.
Note
- Before you close the lid (in step 3), you can add a small bowl (that would fit in your jar) or a bag of pebble stones to press down the chillies. This may help the initial pickling process to happen faster and also it may help your chillies to stay more sterile. However, I don’t always do this and my pickles have been fine. So I’ll leave it up to you. 🙂
- Some Koreans boil the brine 24 hrs after the pickling process has begun. This is to make the pickled chillies last longer (e.g. a few months to a year). However, I don’t practice this because I know we will finish these within a few weeks. By all means, if you want, you can boil the brine twice. Simply, drain the brine out, boil and cool down. Pack the chillies again into a clean jar then pour the brine back into the jar. Store in the fridge.
- When you bite the pickled chillies (with holes), watch out for the brine squirting out through the holes. It can ruin your clothes. 😉
- Any leftover pickling sauce in a jar can be used to accompany your favourite Korean pancakes or dumplings. Use it as a dipping sauce.
Korean Style Green Chili Pickles
Ingredients
MAIN
- 350 - 450 g Korean green chillies (0.8 to 1 pound), or your choice of non-spicy green chillies
- 1 cup soy sauce
- 1 cup water
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
(OPTIONAL) SPICY KOREAN CHILLI SAUCE (MIX THESE IN A BOWL) – THESE ARE ENOUGH FOR 10 TO 15 PICKLED CHILLIES.
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 tsp Korean chilli paste (gochujang)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp green onion (finely chopped)
- 1 tsp toasted sesame seeds
Instructions
- Rinse the chillies in cold running water. Trim off the chilli stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chilli. (I typically make 6 to 8 holes per chilli. This is to help with sauce absorption). Alternatively, you can chop the chillies into small pieces (about 3 cm/1 inch) without making the holes.
- Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).
- Tightly stack the chillies (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized chillies, you can start eating them 72 hrs after making them. For larger sized chillies, you can start eating them one week after making them. If you want some extra Korean flavour, mix the pickled green chillies with the spicy Korean chilli sauce (optional ingredients mentioned above) just before serving.
Notes
Nutrition
Hey — Just wanted to update with another comment, now that chile growing season is done. This has been my go-to recipe for my Korean chilies all summer, as well as dehydrating and grinding the red ones for gochugaru. Not only are the chile pickles excellent, but the chile-infused soy-vinegar liquid is fantastic. I’ve used it as a potsticker dipping sauce, as the base for a peanut sauce for noodles, as a marinade for grilled short ribs. Honestly, I’ve eaten spoonfuls of the stuff on its own. Thank you again for this fantastic recipe. I’ve passed it along to a friend who also grew Korean chilies this year and look forward to making more with next year’s crop. ❤
That’s excellent! Thanks for providing another feedback. My mouth is watering as I read your comment! I’ve got to make some batch for myself soon. Haven’t made it for a while. 🙂
Thanks for the recipe! I impulse-bought a 4 pack of hot chile plants from my local H Mart a couple months back and am just getting my first chiles. I found your blog while trying to figure out what I can possibly do with them now that I’ve grown them. I pickled just a few to test and they are delicious. I’m going to try them with the cucumber soba noodles also on your blog and will definitely be pickling more chiles as they grow. I used white wine vinegar, since it’s what I had, but will try it with apple cider next, since I think the tarter flavor will be even better. Thanks again — I’m excited to look through your blog for more inspiration!
I’m so glad to hear that you enjoyed my recipe! Hope you like my other recipes too. 🙂
Hello,
Thanks for the wonderful article.
I love pickles, its looks delicious..let me test it.
Enjoy!