Ingredients
Vegetables:
- 12 oz Persian cucumbers
- 1 tsp coarse sea salt
- 1.5 oz sweet onion or yellow onion, thinly sliced
- 0.7 oz garlic chives, cut into 2-inch pieces (optional)
Seasoning Paste:
- 2 tbsp gochugaru (Korean red pepper flakes)
- 1/2 tsp fish sauce
- 1.5 tbsp honey
- 1 tsp roasted white sesame seeds
- 0.5 oz garlic cloves (about 3 large cloves), minced
- 0.2 oz fresh ginger, finely grated
Instructions
- Cut cucumbers in half crosswise, then lengthwise into quarters to make spears. Place in a large bowl, sprinkle with sea salt, and gently massage to coat. Let sit at room temperature for 30 minutes.
- While cucumbers rest, mix gochugaru, fish sauce, honey, sesame seeds, garlic, and ginger in a small bowl to form a thick paste.
- Thinly slice onion and prepare garlic chives if using.
- After 30 minutes, discard liquid from cucumbers. Transfer cucumbers to a container, add onion and garlic chives, and coat evenly with seasoning paste.
- Cover and refrigerate for several hours or overnight to develop flavor. Serve chilled.
Notes
- For extra spice, add more gochugaru.
- Use vegan fish sauce or soy sauce for a vegetarian version.
- Add thin carrot matchsticks or sliced radishes for extra crunch.
- Drizzle with toasted sesame oil for a nutty aroma.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: undefined
- Method: No-Fermentation Quick Pickle
- Cuisine: Korean
Nutrition
- Serving Size: undefined
- Calories: undefined
- Sugar: undefined
- Sodium: undefined
- Fat: undefined
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: undefined
- Fiber: undefined
- Protein: undefined
- Cholesterol: undefined
