Kim Dae-seok's Pickled Chili
Traditional pickled chili with a crisp, tangy bite made without vinegar, using saltwater and soju.
Ingredients needed 10 servings
Recipe
Cooking tips
- Poking holes in the pepper tips allows the brine to penetrate evenly inside.
- Pour the boiling brine over the chilies so they are fully submerged, and use a weight to keep them from floating.
- Add soju only after the brine has cooled completely to prevent the aroma from evaporating.
Recommended for
- Those who want to make their own spicy ingredient for dongchimi or baekkimchi.
- Those interested in making pickled chilies using saltwater and soju.
- Those looking to learn traditional method of making crisp, pickled chilies.
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