I'm so excited! I've discovered the secret ingredient to the dipping sauce served with pajeon (kimchi pancakes) , mandu (dumplings), and the like... It's soy pickled jalapeños + garlic.
The vegetables are steeped in equal parts soy sauce, rice vinegar and a touch of sugar. Let rest for 5 days and they are ready to eat. The peppers become mild as they steep in the liquid. The remaining liquid can be used for dipping sauces, marinades or repurchased for more pickles.
I love this technique so much I decide to make a batch with other veggies- cabbage, carrot, jalapeño, garlic + ginger.
The finished product is a fantastic savory, sweet + tart snack. Perfect for snacking with an ice cold beer!
