Yoon Yi-ryeon's Pickled Chili Peppers

Name: Yoon Yi-ryeon's Pickled Chili Peppers
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 1 kg cheongyang chili peppers; 2 L water; 200–300 ml drained sea salt; 1 cup soju; 1 cup vinegar

A base for side dishes, pickled clean and yellow without any white film by mixing warm salt water with soju and vinegar.

30 min Difficulty Easy side dish

Main ingredients

cheongyang chili peppersea saltsojuvinegar

Ingredients needed 10 servings

Shop ingredients on Coupang(Ad)

cheongyang chili pepper sea salt vinegar

Kim Dae-seok's Chili Soybean Paste Aging

A traditional chili soybean paste with deep flavor, rapidly aged in just 10 days by deeply blending yellow croaker soybean paste and shrimp paste, enhanced with glutinous rice paste.

20 minEasySauces & basics

green chili peppersfresh gingerglutinous rice pasteyellow croaker soybean pasteshrimp paste

side dishpickled dishversatile sauce

Kim Dae-seok's Garlic Chives Preservation

Traditional method of preserving garlic chives in a jar with brine and soju, allowing crisp storage for up to a year without refrigeration

30 minNormalside dish

garlic chivesnew sugarsoju

long-term storagehousehold tipbase side dish

1 kg cheongyang chili peppers

2 L water

200–300 ml drained sea salt

1 cup soju

1 cup vinegar

Recipe

Wash 1 kg of cheongyang chili peppers thoroughly, dry them completely, and trim the stems so they are not too long.
Place the peppers in a container. Dissolve 200–300 ml of drained sea salt in 2 L of water to make a salty brine.
Mix 1 cup of soju and 1 cup of vinegar as supplementary ingredients.
Press the peppers down so they are fully submerged and do not float above the brine.
In the cold winter, pickle them in a cool outdoor spot; in other seasons, store in the refrigerator to ferment.

Wash the peppers and dry them completely.
Dissolve 200–300 ml of sea salt in 2 L of water, then mix in 1 cup each of soju and vinegar.
Submerge the peppers fully, weigh them down, and pickle in a cool environment according to the season.

Cooking tips

Soju and vinegar are not main ingredients; add only a small supplementary amount to reduce spoilage.
If it is not cold winter, refrigerating is safer than keeping at room temperature.

Recommended for

Those who want to prepare a hearty side dish ingredient that can be kept and eaten over time.
Those who need tips for pickling chili peppers cleanly without any white film.

Okjubu's Beef Soybean Paste Sauce

A versatile mixing sauce made by simmering beef and gochujang in sautéed green onion oil

20 minEasyside dish

minced beefgreen oniongochujangnuts

stir-fried gochujangall-purpose sauceeveryday side dish

This Man's Cook Perilla Seed and Quail Egg Jangjorim

A satisfying side dish that awakens the appetite with the sharp aroma of perilla seed, perfectly balanced by a fail-proof golden ratio jangjorim sauce

30 minEasyside dish

quail eggsperilla seedsoy saucemirincorn syrup

rice thiefside dishlunchbox side dish

Yoon Yi-ryeon's Chinese Toon Gochujang Muchim

A fragrant spring delicacy made by drying Chinese toon without blanching until leathery, then tossing it in a sweet and spicy gochujang seasoning for a perfect side dish.

30 minEasyside dish

Chinese tooncheongyang chili pepperJin-ganjangmaesil extractgochujang

spring greensside dishsuper simple