All-Purpose Chili Syrup: Chef Lee Jung-hyun’s Recipe
All-Purpose Chili Syrup: Chef Lee Jung-hyun’s Recipe
Unlock the Secret to Chef Lee Jung-hyun’s Versatile Chili Syrup from ‘Chef’s Delight’!
Introducing the magical chili syrup that will elevate your cooking! This all-purpose condiment, made with Chef Lee Jung-hyun’s recipe, is perfect for various seasoned dishes, stir-fries, and braises, offering a delightful spicy-sweet flavor. Upgrade your culinary skills with this homemade chili syrup. Make your own fresh and delicious chili syrup at home!
Ingredients for All-Purpose Chili Syrup- 1kg fresh chili peppers
- 1kg granulated sugar (or unrefined sugar)
- 3 Tbsp vinegar
Cooking Instructions
Step 1
First, prepare your fresh chili peppers. Remove the stems cleanly, then wash them thoroughly in water with a few drops of vinegar. This helps remove any residual pesticides and ensures hygienic use.
Step 2
Drain the washed chili peppers in a colander and let them dry completely overnight in a well-ventilated area. Ensuring the surface of the peppers is completely dry is crucial to prevent the syrup from spoiling and to keep it fresh.
Step 3
Cut the dried chili peppers into manageable pieces suitable for a blender or food processor. Cutting the chilies into smaller pieces will help them blend more smoothly.
Step 4
Place the prepared chili peppers into a blender and blend them until smooth. Aim for a consistency that is not too watery. If the blender struggles, adding a small amount of vinegar can help facilitate blending.
Step 5
Next, sterilize a glass container for your chili syrup. You can do this by immersing the jar in boiling water (hot water sterilization) or by using a microwave. Once completely dry, layer the blended chili paste and sugar alternately in a 1:1 ratio within the sterilized container. Layering helps the ingredients mix evenly and facilitates proper fermentation.
Step 6
Blend any remaining chili peppers and store them in the freezer for immediate use. This way, you’ll always have fresh chilies on hand when needed. These can be used separately from the chili syrup.
Step 7
Cover the glass container filled with alternating layers of chili and sugar, and let it sit at room temperature for one day. During this time, the sugar will begin to dissolve, forming the base for your delicious chili syrup as it mingles with the chilies.
Step 8
After one day, you’ll notice that the sugar has dissolved considerably. Use a clean spatula to stir everything well, ensuring the sugar and chili paste are fully combined. Cover the container again and let it steep at room temperature for another night. After that, store it in the refrigerator and use as needed. This homemade chili syrup will significantly enhance the flavor of your dishes and cut down on cooking time. It’s especially wonderful added in small amounts to seasoned dishes or stir-fries, bringing out a savory depth.
