Crispy and Delicious Pickled Pepper Salad
Master the Art of Making Salt-Pickled Peppers: A Delightful Salad Recipe
We’ve prepared a pickled pepper salad, a beloved dish for Koreans everywhere! The process of making pepper pickles using salt took about a month. The wait was long, but the result was incredibly delicious. We’re excited to share this rewarding recipe with you.
Pepper Pickles (for long-term aging)- 23 fresh green peppers
- 500ml water
- 25g coarse salt
Seasoning Mix- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp soy sauce (yangjo ganjang)
- 0.5 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (roasted)
- 2 Tbsp chili powder (gochugaru)
- 1 Tbsp soy sauce (yangjo ganjang)
- 0.5 Tbsp minced garlic
- 3 Tbsp oligosaccharide
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (roasted)
Cooking Instructions
Step 1
First, wash the green peppers thoroughly under running water. After removing excess moisture, trim off just the very tip of the stems. This step helps maintain the freshness of the peppers while allowing the seasoning to penetrate effectively.
Step 2
Using a toothpick, carefully poke about 3 small holes into the body of each pepper, depending on its thickness. This crucial step ensures that the brine permeates the peppers evenly, aiding in the pickling process.
Step 3
In a pot, combine 500ml of clean water with 25g of coarse salt. Bring the mixture to a rolling boil over medium heat, stirring until the salt is completely dissolved. Once boiling, turn off the heat and allow the saltwater to cool down completely. It’s important to let it cool to room temperature; using hot brine can make the peppers mushy.
Step 4
Place the prepared green peppers into a clean airtight container or glass jar. Pour the completely cooled saltwater over the peppers, ensuring they are fully submerged. To keep the peppers from floating, place a small plate or a weight on top, then close the lid. Store this in the refrigerator for approximately one month to allow for slow aging. The flavor will deepen significantly over time.
Step 5
After a month, take out the aged pickled peppers and rinse them lightly once or twice in cold water to remove excess saltiness. Be careful not to rinse too much, as this can make the flavor too bland.
Step 6
In a large bowl, combine all the seasoning ingredients for the salad. Add 2 Tbsp of chili powder, 1 Tbsp of soy sauce, 0.5 Tbsp of minced garlic, 3 Tbsp of oligosaccharide, 1 Tbsp of sesame oil, and 1 Tbsp of roasted sesame seeds. Mix well with a spoon or spatula until all the seasonings are evenly incorporated and there are no lumps.
Step 7
Add the rinsed pickled peppers to the prepared seasoning mix. Gently toss and mix the peppers with the seasoning, ensuring each pepper is coated evenly. Be careful not to mash the peppers; handle them gently.
Step 8
Your glistening and delicious pickled pepper salad is now complete! This dish, with its perfect balance of spicy, sweet, and tangy flavors, along with its satisfying crunch, is a wonderful accompaniment to any meal. Try it atop a bowl of rice, and you’ll discover an unforgettable taste.
