Somewhere between pickles and a cucumber side dish, these fiery cucumbers are a must with any Korean-inspired meal. A quick pickle in a spicy rice vinegar marinade allow these to come together in just 30 minutes. Gochugaru [koh-chu-KAH-ru] is made from Korean red chile peppers that have been dried, then ground into a powder. It makes a spicy addition to the pickling liquid of these quick-pickled Korean cucumbers.
Makes
4 servings
Total Time
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Ingredients
TOSS:
WHISK:
Test Kitchen Approved
Instructions
Toss cucumbers with salt and let stand 20 minutes. Drain excess liquid from cucumbers.
Whisk together vinegar, gochugaru, soy sauce, sugar, and oil in a bowl. Stir in cucumbers and scallions. Serve cucumbers immediately or chill up to 1 week.
The key to adding more flavor to cucumber slices, without affecting their texture, is to remove their excess moisture. To do this, toss the cucumbers with some salt, let stand 20–30 minutes, then drain the liquid.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 75
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 2mg 0%
Sodium 719mg 29%
% Daily Value*
Carbs 14g 4%
Protein 6g
*Percent Daily Values are based on a 2,000 calorie diet.
