Among the best things to buy at a Korean supermarket are the soy-pickled jalapeño peppers that they sell at the banchan bar. Banchan are small side dishes for a Korean meal. Several of these sides together can even make an entrée. At my favorite Korean BBQ restaurant in K-town that I frequent, my friends always fill up on the banchan and forget there is an actual meal coming. Of all the banchan sides, I think these little soy-pickled peppers are the biggest crowd-pleaser—not to mention highly addictive. They also make a great condiment, and are tasty toppers on burgers, sandwiches, and, my personal favorite, omelets.–Debbie Lee
LC A Peck of Pickled Peppers Note
What we’d give to have a peck of these pickled jalapeño peppers on hand at all times. Although they’re beguilingly complex in terms of taste, they take just 20 minutes or so of easy effort to create. Once we have ‘em on hand, we’ve been rather promiscuously strewing them over anything and everything. Tacos. Grilled chicken. Home fries. Machaca. Eggs. We just can’t help ourselves. Just thinking about these sassy little peppers sorta makes us want to dance. Korean style. Make that Gangnam style….
Special Equipment: 1-quart glass jar or several smaller jars
Pickled Jalapeño Peppers Recipe
- Quick Glance
- 20 M
- 20 M
- Makes 1 cup
- 8 jalapeños
- 1/2 cup soy sauce
- 3 garlic cloves, sliced paper thin
- 3/4 cup seasoned rice vinegar (unseasoned will work in a pinch)
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lime juice (from 1 lime)
- 1 tablespoon fresh lemon juice (from about 1/2 lemon)
- 1/4 cup lemon-lime soda, such as Sprite
- 1. Slice the jalapeños crosswise into thin rings about an 1/8-inch thick using a sharp knife or a handheld slicer. If you prefer a less-than-incredibly-spicy pickle, scrape out and discard the seeds. Place the jalapeños rings in a jar.
- 2. In a small saucepan over medium heat, bring the soy sauce, garlic, rice vinegar, and sugar to a gentle boil and let it bubble for a few minutes. Remove from the heat. Add the citrus juices and soda and let cool until no longer piping hot, about 5 minutes.
- 3. Pour the warm soy mixture over the jalapeños. Tightly seal the jar with the lid. Immediately refrigerate the pickled jalapeño peppers for at least 1 day and up to 2 weeks before strewing or scattering them onto anything and everything.
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Pickled Jalapeño Peppers Recipe © 2011 Debbie Lee. Photo © 2011 Quentin Bacon. All rights reserved.