We asked four pioneering Korean-American chefs to collaborate on one recipe for our October Monthly Edition. The result: Korean Pancakes with Coca-Cola-Braised Tongue, Pickled Jalapeños & Scallion Salad in a Soy-Ginger Vinaigrette.
Below is the second component, created by Dennis Lee of Namu Gaji. See the next step here.
Soy Sauce-Pickled Jalapeños
Yield: 3 cups
- INGREDIENTS
2 cups distilled white vinegar
½ cup soy sauce
1 teaspoon granulated sugar
1 teaspoon kosher salt
5 jalapeños, sliced into thin rounds
In a medium mixing bowl, whisk together the vinegar, soy sauce, sugar and salt until combined and the sugar and salt are dissolved. Place the jalapeños in an airtight container and pour the vinegar mixture over them. Cover and refrigerate for at least 2 days or up to 2 weeks.
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