Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Chili and Onion Pickles - Pour Hot Brine Without Boiling for a Crispy Texture
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 10
Ingredients
Tap to check offServes 10
Steps
Prepare the onions and chili peppers
Place the cheongyang chili peppers in a sieve and shake to remove the seeds
Boil 360ml soy sauce and 360ml water together
Once the brine boils, turn off heat, add 180ml vinegar, 180ml sugar, 90ml plum extract, and stir to dissolve the sugar
Add the chili peppers and onions to the brine (pour while hot for crispier results)
Leave at room temperature for 1-2 hours then refrigerate
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking