The main ingredient in this recipe is time. Make a bunch and then you can have a banchan that you can take out and eat for a long time. I usually make this at the same time I make manul jjangachi (pickled garlic). Or, you can use a variety of vegetables like radish and cucumbers and just make jjangachi (pickles).
3 lb Korean hot green peppers (you can also substitute jalapeno)
5 cups of soy sauce
1 cup of clear fish sauce
5 cups water
1 cup of sugar
1 cup vinegar
Wash peppers and punch a hole at the end of pepper.
Put soy sauce, fish sauce, water and sugar in a saucepan and bring it to boil. Let cool and add vinegar.
Get 1 gallon jar or a container ready; add green pepper and sauce. Put a clean round stone on top to keep the peppers pushed down beneath the liquid.
After 2-3 days, drain the liquid into a saucepan and reboil. Let it cool, then add it back to the jar. Repeat the process 2-3 times and you can store the peppers in the refrigerator for a long time.