Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pickled Green Chilies, Pouring the Hot Brine Right Away Keeps Them Crunchy
- Cook time
- 30 min
- Difficulty
- 1.5 out of 5 stars
- Servings
- Serves 10
Ingredients
Tap to check offServes 10
Steps
Select only undamaged peppers, soak in water with vinegar 5T for 5 minutes, then rinse
Trim the stem, leaving a little, and trim the tip slightly
Add water 500ml and dark soy sauce 500ml to a pot, bring to a boil, then simmer over low heat for 5 minutes
Turn off heat, add sugar 180ml, vinegar 180ml, plum extract 90ml, mirin 90ml, and stir until sugar dissolves
Place the peppers in a stainless steel or glass jar, then pour the hot brine directly over them
Leave at room temperature for 2 hours, then refrigerate and eat after 2–3 days
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