Spicy & Sweet Pickled Samchae Stems: The Golden Recipe

Discover the Ultimate Recipe for Deliciously Crunchy Pickled Samchae Stems

Spicy & Sweet Pickled Samchae Stems: The Golden Recipe

Finding recipes using samchae stems can be quite rare! That’s why I decided to create an easy-to-make pickle recipe using them. This dish offers a delightful combination of flavors, making it a fantastic side dish or a flavor enhancer for your meals.

Recipe Info

  • Category : Side dish
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Pickled
  • Servings : More than 6 servings
  • Cooking Time : More than 2 hours
  • Difficulty : Intermediate

Main Ingredients

  • 3kg Samchae Stems, trimmed
  • 2 medium Onions
  • Approx. 10 Cheongyang Peppers (adjust to taste)

Pickling Brine

  • 6 cups Soy Sauce
  • 6 cups Water
  • 3 cups Organic Brown Sugar
  • 3 cups Vinegar (rice vinegar or apple cider vinegar recommended)

Cooking Instructions

Step 1

Thoroughly wash the samchae stems under running water to remove any dirt or debris. It’s crucial to drain them completely on a colander afterwards. Excess moisture can lead to the pickles becoming mushy.

Step 1

Step 2

Once drained, cut the samchae stems into bite-sized pieces, about 5-7cm long. Samchae gets its name from its unique blend of sweet, spicy, and bitter flavors. This complexity will add a wonderful depth to your pickles.

Step 2

Step 3

Sterilize your glass jars by boiling them in water for about 5-10 minutes. Once the jars are completely dry, arrange the prepared samchae stems, sliced onions, and cheongyang peppers inside. Adding onions and peppers enhances the overall flavor profile of the pickles.

Step 3

Step 4

In a pot, combine the soy sauce, water, and organic brown sugar. Bring to a boil over medium heat. Skim off any impurities that rise to the surface. Let it simmer until the volume reduces by about 20% (approximately 5-7 minutes). Then, add the vinegar and simmer briefly. Adding vinegar later and simmering for a short time helps preserve its tangy aroma and flavor.

Step 4

Step 5

Pour the hot pickling brine over the ingredients in the sterilized jars, ensuring everything is fully submerged. Cover the jars and let them sit at room temperature for one to two days to allow the flavors to meld. Afterward, refrigerate them for further aging and storage.

Step 5

Step 6

If you wish to store the pickles for an extended period, after about 3 days, strain out the brine. Bring the brine to a boil again, let it cool completely, and then pour it back into the jars. Repeating this process 3 to 4 times will help preserve the pickles for a much longer duration. (Important: Always skim off impurities when re-boiling the brine.)

Step 6



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