Korean Pickled Jalapeños

I remember loving this side dish since I was little. It’s called go-choo jang-ajji. It’s the perfect combination of sour, sweet, and salty that complements any meal. I eat it with just about everything…honestly. My mouth is watering just looking at it!

Korean Pickled Jalapeños

Ingredients:

  • jalapeños
  • white vinegar
  • soy sauce
  • sugar

Directions:

  1. Fill a jar with sliced jalapeños.
  2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
  3. Let it sit at room temperature for a day and 1-2 days in the refrigerator…if you can’t resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!

That’s it!

Korean Pickled Jalapeños

Ingredients

◦ jalapeños
◦ white vinegar
◦ soy sauce
◦ sugar

Instructions

1. Fill a jar with sliced jalapeños.
2. Fill about 3/4 of the jar with white vinegar, 1/4 soy sauce, and 2-3 tbsp of sugar.
3. Let it sit at room temperature for a day and 1-2 days in the refrigerator...if you can't resist eating it already.
Hint: You can add cucumbers, garlic, or Korean radish (moo) too! Just make sure you have jalapeños as the main star of the show!
http://cynthiakim.com/2011/10/06/korean-pickled-jalapenos/

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8 comments

  1. I love looking at all the pic of the food and reading your blogs!! it’s so fun and you’re so cute Cyn!! I love it. ;)

  2. Thanks for all the recipes, they look very nice ^^ I’m actually making the pickled radish, let’s see the result soon !
    Wthe size (approximatively) of the jar used ? I’m asking to dose the sugar correctly.
    Thank you !

  3. I tried yours and only after a few hours, my husband told me that it smells as if it comes from Korean restaurant. Thank you so much for s!haring your wonderful and simple recipe, especially there is no boiling involved.

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