Pickled Chili Pepper Leaves recipe - ingredients, nutrition and when to eat it
Pickled chili pepper leaves are a fragrant summer side dish preserved in a soy-based pickling brine.
Pickled chili pepper leaves are a fragrant summer side dish preserved in a soy-based pickling brine. They go well with rice when you want something salty, while still keeping a pleasant crisp texture.
Vegetables · 25 minutes to cook
Nutrition (per 188g serving): 79.1 kcal · protein 5.7g · carbohydrate 16g · fat 0.2g · sodium 2402.7mg
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: Blanching the chili pepper leaves too long will weaken their aroma and texture.
Tips: Press the leaves down so they stay submerged when you pour in the brine, helping them absorb the seasoning evenly.
Tips: Letting them sit for about a day mellows and blends the soy sauce flavor.
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Ingredients (1 serving)
- Chili pepper leaves — 70 g
- Soy sauce — 2 Tbsp
- Vinegar — 1 Tbsp
- Sugar — 2 tsp
- Water — 4 Tbsp
- Garlic — 1 pc