I make a batch of these jalapenos for whenever we grill gogi at home. It's a great dipping sauce for various meats.
First wash and clean 8 jalapenos and 8 serrano chiles.
Use a mandolin to quickly slice all of the peppers into thin slices, then transfer the peppers into a pickling jar.
In a bowl mix together 3 cups water, 3/4 cup soy sauce, 1/2 cup vinegar, 2 TB rice wine, and 1 TB honey powder. Mix this together well and then pour it into the pickling jar with the jalapenos.
Let it sit out overnight and then transfer it into the fridge. Let it ferment inside the refrigerator for about a week before serving.
Just before serving, add some minced garlic and sliced onions onto a plate and then scoop up some sauce with the the jalapenos. This is a perfect dipping sauce for chadolbegi at home! Enjoy~