My Korean KitchenKorean Green Chili Pickles
Save it, plan it, shop for it.
Supper turns recipes like this into a planned week and a sorted grocery list — then walks you through cooking, hands-free. Coming soon to iOS.
Ingredients
Serves 20- 1 Tbsp green onion ((finely chopped))
- 1 tsp minced garlic
- 3/4 cup apple cider vinegar
- 1 cup soy sauce
- 1 cup water
- 1 Tbsp Korean chili flakes ((gochugaru))
- 1 Tbsp sugar
- 1 tsp Korean chili paste ((gochujang))
- 1/2 cup sugar
- 350 - 450 g Korean green chilies ((0.8 to 1 pound), or your choice of non-spicy green chilies)
- 1 Tbsp sesame oil
- 1 tsp toasted sesame seeds
Open in Supper to scale servings and turn this into a grocery list.
Steps
- Step 1
Rinse the chilies in cold running water. Trim off the stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chili. (I typically make 6 to 8 holes per chili. This is to help with sauce absorption). Alternatively, you can chop the chilies into small pieces (about 3 cm / 1 inch) without making the holes.
- Step 2
Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).
- Step 3
Tightly stack the chilies (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized chilies, you can start eating them 72 hrs after making them. For larger sized chilies, you can start eating them one week after making them. If you want some extra Korean flavor, mix the pickled green chilies with the spicy Korean chili sauce (optional ingredients mentioned above) in a bowl just before serving.
Interactive, hands-free timers are available in the Supper app.
Rinse the chilies in cold running water. Trim off the stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chili. (I typically make 6 to 8 holes per chili. This is to help with sauce absorption). Alternatively, you can chop the chilies into small pieces (about 3 cm / 1 inch) without making the holes.
Source: My Korean Kitchen
