Homemade Cheongyang Pepper Syrup
A Versatile Cheongyang Pepper Syrup for All Your Culinary Needs
Hello everyone, this is Seulbi! Here’s a fantastic item that’s great for boosting immunity and saving you time in the kitchen by enhancing various dishes! It’s so versatile, you’ll love it! Making this sweet and spicy Cheongyang pepper syrup is easy, so shall we get started?
Ingredients- Cheongyang peppers, 1 part : Sugar, 1 part
- Sugar, 1 part : Cheongyang peppers, 1 part
Cooking Instructions
Step 1
First, sterilize the glass jar you’ll be using for the Cheongyang pepper syrup. Place a clean cloth at the bottom of a pot, add enough water to cover about one-third of the jar, and bring it to a boil. Once boiling, let it simmer for 5 minutes, then turn off the heat and let the jar sit in the hot water for another 2-3 minutes. Carefully remove the jar, let it cool down, and thoroughly dry it before use.
Step 2
Remove the stems from the Cheongyang peppers. You can use only Cheongyang peppers, or mix them with red peppers for a better color and a touch of sweetness.
Step 3
The ratio of Cheongyang peppers to sugar is 1:1. For example, if you are using about 200g of Cheongyang peppers, you should use 200g of sugar. Just ensure you maintain this ratio regardless of the quantity you’re making.
Step 4
After roughly chopping the Cheongyang peppers, use a food chopper or a similar tool to finely mince them. Aim for a slightly coarse texture rather than a completely smooth paste, so you have some texture in your syrup.
Step 5
Add only 80% of the total sugar amount to the peppers initially. For instance, if you’re using 200g of sugar in total, add 160g at this stage.
Step 6
Mix the minced Cheongyang peppers thoroughly with the 80% of sugar (e.g., 160g).
Step 7
You can let this mixture sit at room temperature for about 1 hour to help the sugar start dissolving. However, this step is optional and can be skipped if you’re short on time.
Step 8
Transfer the mixture into the sterilized glass jar. Choose a jar size appropriate for the amount of pepper mixture you have.
Step 9
Once the jar is filled with the pepper mixture, top it off with the remaining 20% of the sugar. In my example, if I used 200g of peppers and a total of 200g of sugar, I would add the remaining 40g now. (If you used 180g of sugar for 200g of peppers, add the remaining 20g.)
Step 10
Add the remaining sugar to ensure the final ratio of peppers to sugar is 1:1. This completes the preparation of your ingredients.
Step 11
Let the Cheongyang pepper syrup mature at room temperature for 3 days, and then in the refrigerator for 7 days before using it. This aging process will deepen the flavors and enhance the overall taste.
