This humble and rustic dish comes together with minimal effort, but the result is so satisfying and long lasting! The combination of the sweet and savory flavors from the brine works magically with the crunchy/chewy pickled peppers. These pickled Korean peppers will sure become your favorite side dish by itself or paired with other Korean dishes!
Course: banchan, Side Dish
Cuisine: Korean
Calories:
Author: Seasoned by Jin
Equipment
a large glass jar with tight lid
solid heavy object
Ingredients
1.5lbsKorean green pepperfresh
1cupKorean soy sauce
1cupdistilled vinegar
1cupgranulated sugar
½cupwater
2Tbspsea salt
½cupsake
Instructions
Wash peppers then take off the stems and make small slit into each pepper in the middle. Set aside.
Into a pot add soy sauce, vinegar, sugar, water and salt. Turn on heat and stir until dissolved. Bring to boiling point and turn off heat. Add sake and stir.
Into a large glass jar, drop peppers then pour the hot brine on top. Lay the heavy solid object on top making sure all peppers are submerged. Close lid tight. Let it sit in room temperature for 2 days.
After 2 days, drain the brine only and reboil. After it reaches boiling point, pour brine on top of peppers. Lay the heavy object on top making sure all peppers are submerged. Close lid tight. Leave in room temperature. Consume after 1 week and refrigerate after opening. Cut before serving.