---
title: 'Pepper pickles in fish sauce'
source: 'https://youtube.com/watch?v=Aw99tIzfSaM'
video_id: 'Aw99tIzfSaM'
date: 2026-09-02
duration_sec: 159
channel: 'Maangchi'
---

# Pepper pickles in fish sauce

> Source: [Pepper pickles in fish sauce](https://youtube.com/watch?v=Aw99tIzfSaM)

## Summary

The video demonstrates a Korean-inspired recipe for pickled peppers (gochu-jeotguk-jangajji) using fish sauce and a salt brine. The host, Maangchi, provides a step-by-step guide from preparing the peppers to the final refrigeration step.

### Key Points

- **Introduction and Ingredients** [00:00] — The host introduces the recipe for pickled peppers in fish sauce, using 2 lbs of washed and drained peppers.
- **Preparing the Peppers** [00:50] — Each pepper is trimmed (half inch from the stem) and a hole is made through the pepper using scissors and a metal chopstick to allow brine to penetrate.
- **Making the Brine** [01:07] — The brine consists of 8 cups of water, half a cup of salt, 1 and 1/4 cups of fish sauce, and 20 grams of dried anchovies. The mixture is boiled for 30 minutes.
- **Cooling the Brine** [01:41] — The brine is cooled quickly using icy water to speed up the process.
- **First Refrigeration** [01:54] — The peppers are placed in a jar with pickling weights and refrigerated for 24 hours.
- **Second Boil and Cool** [02:06] — After 24 hours, the brine is poured into a pot, boiled again, and then cooled down before being poured back into the jar.
- **Final Step** [02:33] — The jar is refrigerated again, and the recipe is ready to enjoy.

### Conclusion

The video provides a clear, step-by-step method for making pickled peppers in fish sauce, emphasizing the importance of preparing the peppers and properly cooling the brine for best results.

## Transcript

Viva Mexico! I bought this apron when I  traveled to Mexico couple of years ago.   First time I'm wearing this. I'm making pickled peppers in   fish sauce. This is the thing we are  going to make. One month ago I made  
this. It's really large. I usually eat this  way because I really enjoy eating this way.
Are you ready to make gochu-jeotguk-jangajji?  Okay, this is 2 lbs. I washed and   drained these nicely. Each one we need to see  and do something kind of a little surgery.  
Surgery with my scissors and one chopstick!  It's a metal chopstick. This stem is too long,   so cut like this half inch from the  stem and then make a hole that goes  
through. Okay. Like this. Here you go~  Here you go~ Here you go~ Add this here. Let's make delicious brine. 8 cups of  water. Half cup salt. Add fish sauce,  
1 cup plus 1/4 cup. 20 grams dried anchovies.
Boil for 30 minutes. I'm going to cool  it down so quickly. So this is icy water.
Now I cooled it down very thoroughly. Put pickling weights. I'm going to put  this in the refrigerator for 24 hours.  
24 hours passed! First, remove this weights. and pour it into a pot.
It's very very hot. Let's cool  it down again. Now this brine   is cooled down. Let's pour back into the jar.
Refrigerate this. Enjoy my  recipe. See you next time. Bye!