Shredded Chili Pickle

Name: Shredded Chili Pickle
Prep time: 15 min
Cook time: 5 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Cheongyang chili 10 pcs; Green chili 10 pcs; Soy sauce 1 cup; Vinegar 1 cup; Sugar 1 cup; Water 1 cup

Quick answer

Active time: 20 min
Waiting: See the steps
Level: Easy
Servings: 4 servings
Ingredients: 6

About this dish

Equal parts hot Cheongyang chili and mild, crunchy cucumber pepper, sliced into thin strips, balance heat against crunch in every bite.

The brine is simply soy sauce, vinegar, sugar and water in the same amounts, boiled and briefly cooled, so the result is sweet, sour and salty at once. Because the strips are only 2 to 3 mm thick, they take on the brine far faster than whole pickled peppers and are ready the next day to serve with grilled meat.

Ingredients

servings

IngredientAmount

Cheongyang chili10 pcs

Green chili10 pcs

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Instructions

6 steps

1

Rinse 10 Cheongyang chilies and 10 green chilies under cold water, then dry them very well.

Remove the stems and scrape out as many seeds as possible so the pickle tastes clean, not muddy.
2

Split the chilies lengthwise and slice them into even 2-3 mm strips.

Keep the thickness consistent so the brine soaks in at the same speed and the heat level stays balanced in each bite.
3

Add 1 cup each of soy sauce, vinegar, sugar, and water to a pot and set it over medium heat.

Stir from the bottom so the sugar dissolves fully and does not stick or scorch.
4

When the brine bubbles steadily, boil it for only about 30 seconds, then turn off the heat.

Let it stand for 10-15 minutes so steam escapes and it is hot but not harshly boiling.
5

Pack the chili strips into an airtight container and pour the slightly cooled brine evenly over them.

Press any floating pieces down with a spoon so every strip stays submerged and pickles evenly.
6

Leave the container uncovered at room temperature for 4-6 hours so the chilies cool and absorb flavor.

Once cooled, seal and refrigerate, then serve from the next day with grilled meat dishes.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Produce preparation

Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.

Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely

Sources checked 2026-07-22

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