Total time: 10 minutes plus 2 weeks standing | Serves 16
- 1 pound Korean green chiles
- 3/4 cup soy sauce
- 3/4 cup water
- 3/4 cup vinegar
- 2 tablespoons sugar
Step 1Wash and rinse the chiles and place them in a medium-sized glass jar.
Step 2Combine the soy sauce, water, vinegar and sugar and mix until the sugar is dissolved completely. Slowly pour the soy mixture over the chiles, making sure that no air bubbles form. Take a pair of wooden chopsticks and cut both so that they will fit just under the lip of the jar. Jam the chopsticks in a cross pattern or an "X" over the peppers to make sure that they are immersed in the pickling seasoning. Cover tightly and store in a cool, dry place for about 2 weeks.
Step 3Serve the peppers whole at room temperature or chilled. Refrigerate after opening.
Note: "Chang-ajji" is the word used to describe any number of vegetables that are pickled in a soy sauce and vinegar base. Anything from cucumbers to garlic can be preserved in this way. Generally, most of the dishes have a salty yet tangy and slightly sweet taste. To ensure proper pickling, vegetables should be fully immersed in the pickling liquid and free of any air bubbles. Look for Korean chiles at Korean markets.
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