It's such a simple recipe!!
The convenient thing about the Jongwon Baek pickle sauce is that you don't have to measure it separately and boil it, just prepare the ingredients and it's half done.
I'm the groom who can't eat spicy food, so I prepared 4 cheongyang peppers. I washed Cheongyang peppers cleanly under running water.

And cut the top of the cheongyang pepper with scissors and dab the cheongyang pepper with a fork.
If you dip it with a fork, the sauce will soak into the cheongyang pepper, making it more delicious, right?

It's a Jongwon Baek-only sauce that you take out when you make pickled vegetables!
In fact, before that, I used to measure and make pickles myself, but when I made it like that, there was too much soy sauce, sugar, and vinegar in it. With three ingredients, it feels like I'm using it quickly. ;)

Put the cheongyang pepper in the container and pour the Jongwon Baek-all-around pickle soy sauce so that it sinks into the sauce, and it's done!
I leave it in the refrigerator for about two days at room temperature. And if you take it out when you think it's aged well, it's great as a side dish, but especially when you eat it with meat, it tastes better!

I also made crispy pickled peppers in the same way as how to make pickled ddangcho. I cut this into bite-sized pieces to make it easy to eat.
I think it would be good if you could make both that suit your taste!
It's a recipe for pickled vegetables that I can't wait to taste as they ripen!