Korean pickled cucumber2013-09-29
Besides beansprout side dish or kongnamul, this is another popular banchan. Salting the cucumber will result in crunchy cucumbers. You can adjust the recipe to suit yourself – make it as sweet, sour or salty as you like!
- 1 cucumber, cut into 3mm slices
- 1 tablespoon salt
- 1 tablespoon rice vinegar
- 1-2 tablespoons sugar
- 1/2 teaspoon Korean chili pepper
Sprinkle one tablespoon of salt over the cucumber and mix thoroughly. Allow to stand for 5 minutes. Rinse the cucumber thoroughly and squeeze them gently to remove some of the water.
Combine the rice vinegar, chili flakes and sugar together. Add the cucumber and marinade for at least 30 minutes.
Have a taste and adjust the seasoning as desired.