Soy Sauce-Pickled Jalapeños Recipe From Dennis Lee

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.

Recipe adapted from Dennis Lee, Namu Gaji, San Francisco

Soy Sauce-Pickled Jalapeños
5 from 4 ratings
Soy Sauce-Pickled Jalapeños
  • 2 cups distilled white vinegar
  • ½ cup soy sauce
  • 1 teaspoon granulated sugar
  • 1 teaspoon kosher salt
  • 5 jalapeños, sliced into thin rounds
  1. 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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