- 1
Ingredients
- 1 pound green chili peppers, washed and dried
- 3 1/2 cups water
- 1/2 cup soy sauce
- 1/4 cup salt
- 1/4 cup white vinegar
- 3 tablespoons sugar
Preparation
Step 1
Make a hole with a toothpick or fork on each pepper, just under the stem. These holes will allow the brine to seep into the pepper.
Combine the water, soy sauce, vinegar, and the sugar in a pot. Stir to dissolve the sugar. Cover and bring to a boil over medium high heat. When the brine boils and bubbles
on the surface, pour it into the jar of green chili peppers.
24 hours later open the jar, take out the pebbles, and pour the brine out of the jar into a pot.
Boil the brine vigorously for about 15 minutes.
Remove from the heat and let cool thoroughly. If you want it to cool faster, place the pot into a bath of ice water but be sure not to splash cold water into the brine.
Pour the cool brine back into the jar. Cover and refrigerate for 1 week or more before eating.
This is the easiest way to enjoy them. Simply put some peppers and brine in a shallow bowl, sprinkle some sesame seeds over top, and serve with rice. You can add more side dishes if you want.
2. Mixed with seasonings.
Combine garlic, hot pepper flakes, soy sauce, rice syrup, olive oil, and sesame oil in a bowl. Mix well with a spoon. Add the pickled peppers to the seasoning mixture. Mix well by hand. Sprinkle sesame seeds over top and serve it right away as a side dish for rice, or refrigerate it for up to 3 months in an airtight container.
3. Make
(aka mixed rice).
Chop 2 pickled peppers into small pieces and put them into a bowl. Add 1 minced garlic clove, 1 teaspoon hot pepper flakes, ½ teaspoon soy sauce, 1 teaspoon rice syrup, 1 teaspoons sesame oil, and 1 teaspoon sesame seeds. Mix well.
Put a serving of warm rice into a large wide-mouth bowl. Add some or all of the chopped and seasoned mixture, crush the roasted gim and add it too. Mix well with a spoon and eat. You can add extra sesame oil, too.
Mixed rice
Stir fried noodles
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