Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pickled Chili Pepper and Onion, Pouring the Brine While Hot Kept Them Crispy
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 10
Ingredients
Tap to check offServes 10
Steps
Prepare the onion and chili peppers.
Shake the cheongyang chili peppers in a strainer or colander to remove the seeds.
Combine 360ml dark soy sauce and 360ml water and bring to a boil.
When boiling, turn off the heat, add 180ml vinegar, 180ml sugar, and 90ml plum extract, and stir until the sugar dissolves.
Add the chili peppers and onion to the brine (pour while hot to keep them crispy).
Store at room temperature for 1-2 hours, then refrigerate and enjoy.
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