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.
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.
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 2mg 0%
Sodium 719mg 29%
Carbs 14g 4%
*Percent Daily Values are based on a 2,000 calorie diet.