Savory Soy-Marinated Pickled Peppers
Savory Soy-Marinated Pickled Peppers
Easy Soy-Marinated Pickled Peppers for Beginners (Kim Jin-Ok’s Cooking)
These days, you can find late-season peppers, especially Cheongyang peppers, affordably at the market. While they can be pickled as is, why not make these delicious soy-marinated pickled peppers today? They’re a fantastic accompaniment to any meal and incredibly easy to make, even for beginners. Their crisp texture and savory, slightly sweet marinade will surely whet your appetite.
Ingredients- 70 Cheongyang peppers
- 500ml Soy sauce
- 400ml Water
- 250ml Brown sugar
- 250ml Apple cider vinegar
- 1 Tbsp Coarse salt
Cooking Instructions
Step 1
1. First, wash the Cheongyang peppers thoroughly and ensure they are completely dry. If you find Cheongyang peppers too spicy, you can substitute them with milder Korean chili peppers (oi-mat gochu) or regular green peppers. Choose the pepper type according to your preference.
Step 2
2. To help the marinade penetrate the peppers deeply, prick each pepper a few times with a fork or skewer. This step is crucial for maximizing flavor absorption. Carefully pack the prepared peppers into a clean 2-liter glass jar.
Step 3
3. In a pot, combine the soy sauce, water, brown sugar, and coarse salt. Mix them well. Set the apple cider vinegar aside for now; it will be added at the very end of the boiling process to preserve its aromatic qualities.
Step 4
4. Place the pot on the stove over high heat and bring the mixture to a rolling boil. As soon as it starts boiling vigorously, add the measured apple cider vinegar and immediately turn off the heat. Carefully pour the hot marinade over the peppers in the glass jar. Let it cool down slightly until it’s warm, then cover the jar and refrigerate. The pickled peppers will be best enjoyed after at least 2-3 days, allowing the flavors to meld beautifully.
