Marinated Okra Recipe

Ingredients

• However much Okra you want!

For the Brine (make enough to cover the amount of Okra)

Read more about this typical Korean brine at Korean Bapsang

• About 1/2 cup of water
• About 1/4 cup of Kikkoman soy sauce
• About 1/8 cup of sugar (I only have cane sugar at home)
• About 1/8 cup of vinegar
• 1–2 Thai chilis (optional)

Directions

1. Combine water, soy sauce, vinegar, and sugar in a container, then stir till sugar has fully dissolved
2. Cut the thick butt off the okra and slice into long halves (hot dog cut)
3. Char the okra halves on a heated pan/skillet (I didn’t add oil to my non-stick pan to ensure it chars)
4. Put okra halves into an airtight container and pour marinade in making sure it covers all the okra
5. Throw in some Thai chilis if you want it to be a little spicy
6. Store in the fridge for min. 24 hours before eating, can be stored in the fridge for 1–2 weeks