Soy Pickled Red Chili
1h 20m
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.
Add 1 cup of soy sauce and ½ cup 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 1 tbsp of turbinado sugar, the sliced ginger, and 1 tsp of black pepper
Cut 100 g 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!
Yield 2 cups
Soy Sauce
1 cup
Rice Wine Vinegar
½ cup
Garlic
2 cloves
Ginger
½ thumb
Turbinado Sugar
1 tbsp
Black Pepper
1 tsp
Red Chili
100 g