AI 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.
Chapters
The host introduces the recipe for pickled peppers in fish sauce, using 2 lbs of washed and drained peppers.
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.
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.
The brine is cooled quickly using icy water to speed up the process.
The peppers are placed in a jar with pickling weights and refrigerated for 24 hours.
After 24 hours, the brine is poured into a pot, boiled again, and then cooled down before being poured back into the jar.
The jar is refrigerated again, and the recipe is ready to enjoy.
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.
Tutorial Checklist
Study Flashcards (5)
What is the main ingredient used to make the brine for the pickled peppers?
easy
Click to reveal answer
What is the main ingredient used to make the brine for the pickled peppers?
Fish sauce, along with water, salt, and dried anchovies.
01:07
How long is the brine boiled?
easy
Click to reveal answer
How long is the brine boiled?
30 minutes.
01:24
What tool is used to make a hole in the peppers?
medium
Click to reveal answer
What tool is used to make a hole in the peppers?
Scissors and a metal chopstick.
00:50
How long are the peppers refrigerated in the brine for the first time?
easy
Click to reveal answer
How long are the peppers refrigerated in the brine for the first time?
24 hours.
01:54
What is the purpose of making a hole in each pepper?
medium
Click to reveal answer
What is the purpose of making a hole in each pepper?
To allow the brine to penetrate the pepper.
00:50
💡 Key Takeaways
Pepper Preparation Technique
Shows a specific method to ensure even pickling.
00:50Brine Recipe
Provides exact measurements for a flavorful brine.
01:07Quick Cooling Method
Demonstrates a time-saving technique for cooling brine.
01:41Full Transcript
[00:00] 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
[00:17] this. It's really large. I usually eat this way because I really enjoy eating this way.
[00:35] 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.
[00:50] 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
[01:07] 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,
[01:24] 1 cup plus 1/4 cup. 20 grams dried anchovies.
[01:41] Boil for 30 minutes. I'm going to cool it down so quickly. So this is icy water.
[01:54] Now I cooled it down very thoroughly. Put pickling weights. I'm going to put this in the refrigerator for 24 hours.
[02:06] 24 hours passed! First, remove this weights. and pour it into a pot.
[02:18] It's very very hot. Let's cool it down again. Now this brine is cooled down. Let's pour back into the jar.
[02:33] Refrigerate this. Enjoy my recipe. See you next time. Bye!
