Pickled Chili Pepper Leaves recipe - ingredients, nutrition and when to eat it
Pickled chili pepper leaves are a preserved side dish made by marinating the leaves in a soy sauce seasoning.
Pickled chili pepper leaves are a preserved side dish made by marinating the leaves in a soy sauce seasoning. The savory, fragrant leaves have a gentle heat and are nice to eat in small bites with rice.
Side dishes · 30 minutes to cook
Nutrition (per 144g serving): 59.1 kcal · protein 5.2g · carbohydrate 11.2g · fat 0.2g · sodium 2402.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Squeeze the chili pepper leaves well so their moisture doesn’t dilute the seasoning.
Tips: Soy sauce varies by brand, so start with a little less, mix, and taste before adding more.
Tips: Let the blanched leaves cool completely before seasoning them to help keep their crisp texture.
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Ingredients (1 serving)
- Red pepper leaves — 60 g
- Soy sauce — 2 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Water — 2 Tbsp