Kim Dae-seok's Pickled Shishito Peppers
Deep umami flavor enhanced with ginger and kelp, crisp texture preserved with vinegar and soju in this pickled perilla seed pepper recipe.
Ingredients needed 5 servings
Recipe
Cooking tips
- You don’t need to poke holes or cut the ends of the shishito peppers—the brine will penetrate fully without any prep.
- Seal the container immediately after pouring the hot brine to preserve the crisp texture of the peppers.
- Soju helps refine the aroma of the brine and enhances the crispness of the peppers.
Recommended for
- Those who want to make their own crisp pickled shishito peppers.
- People looking for a spicy-sweet side dish to pair with meat or greasy dishes.
- Anyone wanting to use a ginger and kelp-infused soy sauce base.
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