Korean Green Chili Pickles
A quick and punchy Korean chili pickle you can make in minutes! Spicy, savory, and perfect as a side dish with rice or grilled meat.
Servings: 20 +
Calories: 43kcal
Ingredients
MAIN
- 350 - 450 g Korean green chilies (0.8 to 1 pound), or your choice of non-spicy green chilies
- 1 cup soy sauce
- 1 cup water
- 3/4 cup apple cider vinegar
- 1/2 cup sugar
(OPTIONAL) SPICY KOREAN CHILI SAUCE – THESE ARE ENOUGH FOR 10 TO 15 PICKLED CHILIES.
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 tsp Korean chili paste (gochujang)
- 1 tsp minced garlic
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- 1 Tbsp green onion (finely chopped)
- 1 tsp toasted sesame seeds
Instructions
- Rinse the chilies in cold running water. Trim off the stems with a pair of scissors. With a toothpick (or other sharp pointed object), make some random holes around each chili. (I typically make 6 to 8 holes per chili. This is to help with sauce absorption). Alternatively, you can chop the chilies into small pieces (about 3 cm / 1 inch) without making the holes.
- Combine the soy sauce, water, vinegar and sugar in a saucepan and boil until the sugar dissolves (about 5 mins) on medium high heat. Whisk occasionally. Remove the pan from the heat and cool it down (about 10 mins).
- Tightly stack the chilies (without crushing them) in a glass jar suitable for pickling then pour the brine over them. Seal the lid and leave it at room temperature for 24 hrs. Transfer the jar to the fridge. For small sized chilies, you can start eating them 72 hrs after making them. For larger sized chilies, you can start eating them one week after making them. If you want some extra Korean flavor, mix the pickled green chilies with the spicy Korean chili sauce (optional ingredients mentioned above) in a bowl just before serving.
Notes
* 1 Tbsp = 15 ml, 1 Cup = 250 ml
Nutrition
Calories: 43kcal | Carbohydrates: 7g | Protein: 1g | Sodium: 714mg | Potassium: 38mg | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 2.2mg | Calcium: 5mg | Iron: 0.4mg