Soy Pickled Red Chili
by
Ona Lee
These pickled chilis have incredible flavor while yielding two delicious products: the chilis themselves and the liquid they are pickled in.
Use as a dumpling sauce, as a noodle sauce, on meats, on vegetables, in soups, or wherever you need a dose of savory spice. Makes one of the best steak sauces you will ever have.
I was inspired to create this pickle after making Maangchi's Pan Jeon sauce. It was so good I had to make a pickle version.
I am also a dim sum addict growing up on the West Coast, and you absolutely cannot have dim sum without making a soy/chili/vinegar sauce for dipping.
- Level
Basic
- Cooking
1h+
- Overral
1h+
- Ready
Soy Sauce
1 cupRice Wine Vinegar
½ cupGarlic
2 clovesGinger
½ thumbTurbinado Sugar
1tbspBlack Pepper
1tspRed Chili
100g
Soy Sauce
1 cupRice Wine Vinegar
½ cupGarlic
2 clovesGinger
½ thumbTurbinado Sugar
1tbspBlack Pepper
1tspRed Chili
100g
Soy Pickled Red Chili
Ona Lee
Add 1 cup of soy sauce and ½cup of rice wine vinegar to a pan
Place it on the stove over high heat. Turn the heat off as soon as it comes to a boil
Smash 2 garlic cloves and place them in a jar. Slice ½ ginger thumb
Add 1tbsp of turbinado sugar, the sliced ginger, and 1tsp of black pepper
Cut 100g of red chilies into medium pieces and add them to the jar
Pour the hot soy sauce mixture into the jar and seal immediately. Shake it to combine the ingredients. Let it sit for at least 1h to pickle. The soy pickled red chili is ready
Store in the refrigerator and let it marinate up to 1 week before serving. Enjoy!