Making red pepper paste easily
Spicy peppers are about to be cooked in the refrigerator so I'm going to take care of them I made chili pepper jeong. It's less spicy and doesn't smell fresh It can be used for a variety of dishes, so it's an all-around denim^^
6 serving
Within 10 minutes
요리나하리
Ingredients
  • Cheongyang red pepper
    20ea
  • Sugar
    2paper cup
  • Salt
    1TS
Cooking Steps
STEP 1/9
Prepare a clean glass bottle
STEP 2/9
Wash peppers well and dry (kitchen towel or dry dishcloth)
STEP 3/9
Cut it into bite-size pieces.
STEP 4/9
The color change is pretty with the red pepper.
STEP 5/9
Pour a little sugar into the bowl and add the peppers while shaking off the seeds.
STEP 6/9
There's nothing to remove the seeds from
I threw away Nam Joo.
STEP 7/9
Mix it well and put it in a glass bottle
Finish with sugar and salt on top. It doesn't matter if you add salt from the beginning.
STEP 8/9
It's full of bottles because it's breathless.
STEP 9/9
Let ripen at room temperature for 3 days. I pressed it down in the middle.
Now, you can put it in the stir-fried Gakjok and cook it.
You can pour a cup of soy sauce and use it as an all-around soy sauce.
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