Quick Pickled Green Chili Peppers (Gogujang-aji)

Steps

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1. 1
   Wash the green chili peppers and pat dry. Cut them into bite-sized pieces and place them in a ziplock bag.
   ▶ ≈0:08
2. 2
   Add 70 ml each of soy sauce, sugar, and vinegar to the bag with the peppers in equal proportions.
   ▶ ≈0:28
3. 3
   Place the bag on a plate, squeeze out excess air, and seal tightly. Gently shake the bag to distribute the marinade evenly.
   ▶ ≈0:40
4. 4
   Refrigerate overnight or for about 8 hours. Flip the bag a couple of times during marinating to ensure even pickling.
   ▶ ≈1:00
5. 5
   Transfer the pickled peppers to a storage container. Taste one pepper first to determine if you want them more or less pickled before eating.
   ▶ ≈1:16