TT National | Soy Sauce-Pickled Jalapeños 

 
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We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.

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We asked four pioneering Korean-American chefs to collaborate on one recipe. 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

DIRECTIONS

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.

See the Full Recipe
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