If you are a reader of my blog, you will know I have been posting a lot of Korean recipes. I thought I would add this to the list…Korean pickled cucumbers.
If you have ever gone to a Korean restaurant you will notice they always give you these little side dishes, or banchan. I have to admit, the banchan is one of my favorite parts of the meal! I have always thought of opening just a banchan restaurant, hahaha! So, here is one of my favorites.
What you will need:
1 English cucumber
1/2-1 c of apple cider vinegar
1 1/2 T of granulated sugar
1 T sea salt
1-2 T gochugaru, depending on how spicy you like (Korean chili flakes)*
A jar with a tight lid, or like container
What you will do:
1. Leaving the peel on, thinly slice the cucumber (or use mandolin). Add cucumber to your container, and ad the vinegar, salt, sugar and gochugaru.
2. Put the lid on tight, shake and refrigerate. These pickles can be eaten almost instantly but taste better if the flavors have had a chance to marry a bit.
Cheers and happy eating!