06
Oct 11

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/