Monday, August 27, 2012

Pickled Green Pepper/고추장아찌/醃渍青椒




For me, I like to use tooth stick to make one or two holes on the green peppers, this will help the green peppers to absorb the sauce well....( this  process is optional if you think that it is troublesome ..)

我个人喜欢用牙签在青椒上插一,两个洞,这能让青椒更容易吸收酱汁。。(若您觉得太麻烦,可省掉这步骤。。。)




Ingredients :
green peppers 450g
Korean soju (Korean white wine) 1 cup
sugar 1 cup
vinegar 1 cup
Korean soy bean sauce 1/2 cup
anchovy sauce ( 멸치액젓 ) 1/2 cup

Method :

1. Wash the green peppers and use the kitchen tower to dry ,set aside.

2. Pour all the  sauces in a container and stir it well, make sure that the sugar is melt.

3. Add in the green peppers.

4. Put a dish on the top of the container , just to prevent the green peppers will float on the surface, and the sauces do not cover the green peppers.

5. Marinate it for at least 10 days, the long the better, the taste will be more delicious.

6. You may slice the pickled green peppers when you serve it on the dinning table or  don't slice it at all....

2 comments:

Petra said...

I love your pickles and this again looks fantastic! I got a large harvest of garlic and will try some of your garlic pickle as well!

k.kimchi said...

Petra,
Thanks for supporting this blog! Please don't hesitate to drop me a line if you have any doubt...it is my pleasure to share with you...