Spicy & Sweet Pickled Peppers
A Special Autumn Pepper Pickle with Grandma’s Authentic Flavor
This dish reminds me of my grandmother’s special recipe from autumn. I used to wonder why she enjoyed it so much, but now I understand its irreplaceable charm. It’s a taste of precious memories, especially when autumn arrives and I miss her. Simple, yet deeply nostalgic, this pickled pepper recipe will bring a taste of tradition to your table.
Main Ingredients- 5 Red Peppers
- 5 Green Peppers
Seasoning- 1 Tbsp Minced Garlic
- 1 Paper Cup Anchovy Sauce (approx. 180ml)
- 2 Tbsp Sesame Seeds (toasted or crushed)
- 1 Tbsp Sesame Oil
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2 Tsp Sugar
- 1 Tbsp Minced Garlic
- 1 Paper Cup Anchovy Sauce (approx. 180ml)
- 2 Tbsp Sesame Seeds (toasted or crushed)
- 1 Tbsp Sesame Oil
- 2 Tbsp Gochugaru (Korean chili powder, adjust to taste)
- 2 Tsp Sugar
Cooking Instructions
Step 1
First, prepare the red and green peppers. Remove the stems and wash them thoroughly under running water. It’s crucial to dry them completely with paper towels, as any excess moisture can make the pickles soggy. Once dry, slice the peppers into bite-sized pieces, about 1cm thick.
Step 2
Now, let’s make the flavorful sauce! In a bowl, combine 1 paper cup of anchovy sauce, 2 tablespoons of gochugaru, 2 teaspoons of sugar, 1 tablespoon of sesame oil, 2 tablespoons of sesame seeds, and 1 tablespoon of minced garlic.
Step 3
Add the sliced peppers to the prepared sauce. Mix everything well with a spoon or spatula, ensuring each pepper piece is coated evenly with the seasoning. You’ve now created a perfectly balanced, savory, spicy, and slightly sweet pickled pepper dish! It’s ready to be enjoyed immediately or stored in the refrigerator for a delicious side dish with your meals.
