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Modu Recipe

This Man's Cook's Pickled Chili

Traditional method of pickling chili with perfect saltwater temperature and double boiling, ensuring crispness throughout the year

Ingredients needed 20 servings

Recipe

Cooking tips

  • Do not remove the stem entirely, as excessive moisture can cause the chilies to soften quickly—leave about 2cm of stem intact.
  • Pouring the hot brine immediately after boiling turns the chilies yellowish, while overcooling destroys their crisp texture—maintaining exactly 60 degrees is key.
  • Finished pickled chilies can be stored in the refrigerator and used year-round as a versatile base for kimchi, chopped chili paste, or salad dishes.

Recommended for

  • Those who want to successfully make a traditional, all-purpose pickled chili base for various dishes without fail.
  • People seeking a consistently crisp, crunchy texture that lasts even after extended time.
  • Individuals wanting to stock up on a versatile cooking ingredient with just one effort, usable all year round.

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