Savory & Spicy! Soy-Marinated Cheongyang Pepper Pickles
Easy Recipe for Homemade Soy-Sauce Cheongyang Pepper Pickles
When Cheongyang peppers are abundant, my mother-in-law used to make this delightful soy-marinated pickle for me. This time, I decided to make my own batch. I personally prefer less salty foods, so I’ve adjusted the recipe to be milder. Enjoy this flavorful and less-salty version of Cheongyang pepper pickles!
Pickle Ingredients
- 252g Cheongyang peppers
- 300ml Anchovy-Kelp Broth (can substitute with water if broth is unavailable)
- 100ml Soy Sauce (Guk-ganjang or regular soy sauce)
- 100ml Vinegar (for a tangier flavor, add after cooking)
- 50ml Soju (or cooking wine, for preservation)
- 100cc Brown Sugar (or granulated sugar)
Cooking Instructions
Step 1
Trim the stems of the Cheongyang peppers by about half using scissors. This gives them a neat appearance and helps retain their spicy flavor.
Step 2
Fill a large bowl with enough water to submerge the peppers. Gently swirl the peppers with your hands and rinse them 3-4 times, changing the water each time. This ensures they are thoroughly cleaned.
Step 3
Drain the washed Cheongyang peppers on a colander. Let them air dry completely to remove excess moisture, which can dilute the pickle’s flavor.
Step 4
To help the pickling liquid penetrate the peppers, gently pierce each pepper a few times with a fork. This creates small holes for the brine to seep into, ensuring deeper flavor.
Step 5
Carefully pack the pierced Cheongyang peppers into an airtight container. Avoid overpacking, as this might prevent the brine from fully covering the peppers.
Step 6
Prepare 300ml of anchovy-kelp broth that has been previously steeped and cooled. If you don’t have broth, water is an acceptable substitute, though broth will enhance the umami flavor.
Step 7
Add 100ml of soy sauce to the broth.
Step 8
Pour in 100ml of vinegar. Tip: If you prefer a tangier taste, you can add the vinegar at the very end, after the pickling liquid has been heated and turned off the stove. This preserves its fresh acidity.
Step 9
Add 50ml of soju. Soju helps to preserve the pickles and prevent spoilage over time, making them safe for longer storage.
Step 10
Finally, add 100cc of brown sugar to the mixture.
Step 11
Stir the mixture until the sugar is completely dissolved. Taste the brine and adjust the seasoning (soy sauce or sugar) to your preference. This is your chance to perfect the flavor balance.
Step 12
Pour the prepared pickling liquid into a pot and bring it to a boil over high heat.
Step 13
Once the liquid reaches a rolling boil, continue to boil for just 5-10 seconds, then turn off the heat. Let it cool for about 5 minutes to allow it to temper slightly.
Step 14
Carefully pour the slightly cooled pickling liquid over the Cheongyang peppers in the container. Pour slowly to prevent the peppers from floating excessively.
Step 15
Gently press down on the peppers with a spoon to ensure they are fully submerged in the brine. This ensures even marination.
Step 16
Once the brine has cooled completely, cover the container tightly with its lid. Leave it at room temperature until the peppers have absorbed the color and flavor of the brine.
Step 17
During the room temperature marination period, gently shake the container or use chopsticks to stir the peppers once a day. This helps the brine to permeate evenly, ensuring consistent flavor and color throughout.
Step 18
After the Cheongyang peppers have absorbed the brine and achieved a desirable color, transfer the sealed container to the refrigerator for further aging. Your delicious soy-marinated Cheongyang pepper pickles are now ready to be enjoyed!
