TT National | Soy Sauce-Pickled Jalapeņos

Tasting Table: Recipe

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 Jalapeņos

Recipe adapted from Dennis Lee, Namu Gaji, San Francisco

Yield: 3 cups


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.

Test Kitchen Approved

We collaborate with a lot of talented chefs and tinker with everything in our test kitchen. Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, cook with confidence.


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