Pickled peppers and onions
If the spicy taste of peppers and onions was burdensome, let's make pickled peppers and onions right now. Pickled peppers, onions, and pickles that go well with three beats of sour, sweet, and spicy can be eaten within three days of making them. Among the pickled peppers, onions are finely chopped and wrapped in meat, or put in bibim rice noodles. Source: Living Sense / Recipe courtesy of Lee Bo-eun, a culinary researcher
2 serving
Within 30 minutes
CJ 제일제당
Ingredients
  • onion
    3 ea
  • a purple onion
    1 ea
  • Green pepper
    10 ea
  • Cheongyang red pepper
    2 ea
  • Garlic
    5 piece
  • Salt
    little
  • Soy sauce
    1.5 cup
  • kelp broth
    1 cup
  • Allulose
    1/4 cup
  • Allulose
    1/4 cup
  • Vinegar
    1/3 cup
  • Salt
    1 ts
  • bay leaf
    1 piece
  • Whole pepper
    1 TS
Cooking Steps
STEP 1/4
Peel white and purple onions and rinse them in water to dry them. Roll in a little salt and marinate for about 20 minutes, dry it again and cut it in half.
STEP 2/4
Cut the cheongyang pepper and green pepper diagonally and cut the garlic in half.
STEP 3/4
Put soy sauce, kelp, water, allulose powder and liquid in a pot, add salt, bay leaves, and pepper and boil for 5 minutes. Remove from heat, add vinegar, mix and cool.
STEP 4/4
Put , and in a hot sterilized bottle and seal them with enough to cover the onion. Let it cool for one day at room temperature, then ripen it in the refrigerator for two days and eat it right away.
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