Spicy & Sweet! Super Simple Pickled Chili Salad Recipe to Revive Your Appetite
Baek Jong-won’s Korean Home Cooking Recipe: A Perfect Side Dish, How to Use Pickled Chilies
Introducing the magical side dish, Pickled Chili Salad, that can be made in just 1 minute! If you love that rustic, countryside flavor, this Pickled Chili Salad alone is enough to make you finish a bowl of rice with just some water. You’ll be amazed at how delicious it is once you try making it! It’s easily made with pickled chilies that are always stocked in your fridge. For the pickled chilies I made last year, I removed all the stems. Since there were so many chilies, and I didn’t have the confidence to poke holes with a fork, I snipped them off with scissors before pickling. I found that this method allowed the brine to penetrate the chilies better! While the standard way to make this Pickled Chili Salad is to thoroughly squeeze out the brine, you don’t necessarily have to. If you hold the chilies upside down, the brine naturally drains out, making it convenient. Try making this delicious Pickled Chili Salad right away!
Main Ingredients- 500g pickled chilies, drained
Cooking Instructions
Step 1
First, lightly squeeze the water out of the 500g of pickled chilies with your hands and place them in a bowl. Be careful not to squeeze too hard, as this can mash the chilies. You can set aside the pickling brine for later use.
Step 2
Now, let’s make the delicious seasoning! Add 3 tablespoons of gochugaru, 2 tablespoons of minced garlic, and 1/2 cup of corn syrup to the bowl. You can use rice syrup instead of corn syrup, and adjust the sweetness to your preference.
Step 3
Add the drained pickled chilies to the prepared seasoning ingredients and gently mix them together. Toss them softly so that the seasoning coats the chilies evenly. If the taste is not quite right, you can add a tablespoon or two of the reserved pickling brine to adjust the seasoning.
Step 4
Finally, transfer the salad to a serving dish and sprinkle with sesame seeds for garnish. The spicy and sweet flavor is perfect as a side dish with rice! It’s delicious right away, but if you let it sit in the refrigerator for a while, the flavors will meld even more, making it even tastier.
