Ingredients with Measurements:
- 2 medium-sized cucumbers, sliced thinly
- 1 tablespoon of salt
- 1/2 cup of rice vinegar
- 1/4 cup of sugar
- 1 tablespoon of sesame oil
- 1 tablespoon of sesame seeds
- 2 cloves of garlic, minced
- 1/2 teaspoon of red pepper flakes
- 1/4 teaspoon of black pepper
Special Equipment Needed:
- Mixing bowl
- Whisk
- Jar with a tight-fitting lid
Step-by-Step Instructions:
1. In a mixing bowl, toss the sliced cucumbers with salt. Let it sit for 30 minutes to draw out the water.
2. In the meantime, prepare the pickling mixture. In a separate bowl, whisk together rice vinegar, sugar, sesame oil, sesame seeds, minced garlic, red pepper flakes, and black pepper.
3. Rinse the cucumbers under cold running water and pat them dry with a paper towel.
4. Add the cucumbers to the pickling mixture and toss to coat evenly.
5. Transfer the cucumbers and the pickling mixture to a jar with a tight-fitting lid.
6. Refrigerate for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Pickling time: 2 hours
Total time: 2 hours and 10 minutes
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 60
Total Fat: 2g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 890mg
Total Carbohydrate: 10g
Dietary Fiber: 1g
Sugars: 8g
Protein: 1g
Substitutions for ingredients:
- You can use apple cider vinegar or white vinegar instead of rice vinegar.
- Honey or maple syrup can be used instead of sugar.
- You can omit the sesame oil if you don't have it on hand.
- Crushed red pepper flakes can be substituted with Korean chili flakes (gochugaru).
Variations:
- Add sliced onions or carrots for extra flavor and texture.
- Use cucumbers of different colors for a visually appealing dish.
- Add sliced jalapeños for a spicy kick.
- Use this pickling mixture for other vegetables such as radishes, green beans, or zucchini.
Tips and Tricks:
- Use a mandoline to slice the cucumbers thinly and evenly.
- Make sure to use a jar with a tight-fitting lid to prevent the pickling mixture from leaking.
- You can adjust the amount of sugar and red pepper flakes to your liking.
- The longer you let the cucumbers sit in the pickling mixture, the more flavorful they will become.
Storage Instructions:
Store the Korean pickled cucumbers in the refrigerator for up to 2 weeks.
Reheating Instructions:
This dish is served cold and does not need to be reheated.
Presentation Ideas:
Serve the Korean pickled cucumbers in a small bowl or on a plate as a side dish.
Garnishes:
Garnish with additional sesame seeds or sliced green onions.
Pairings:
This dish pairs well with Korean BBQ, rice dishes, or as a topping for sandwiches.
Suggested Side Dishes:
Serve with steamed rice, kimchi, or other Korean side dishes.
Troubleshooting Advice:
If the pickling mixture is too sour, add more sugar to balance the flavors.
Food Safety Advice:
Make sure to use clean utensils and a clean jar when making this dish. Store in the refrigerator at 40°F or below.
Food History:
Pickling is a traditional method of preserving food in Korea. This dish is often served as a side dish or banchan in Korean cuisine.
Flavor Profiles:
The Korean pickled cucumbers are tangy, sweet, and slightly spicy.
Serving Suggestions:
Serve the Korean pickled cucumbers cold as a side dish or banchan.
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Region: Korean