Pickled cucumber

Pickled cucumber

Oi muchim

From
K is for Korean
Serves
10-15

Ingredients

Quantity Ingredient
2 tablespoons white vinegar
50g sea salt
700g pickling cucumbers
1 tablespoon sesame oil
1 tablespoon soy sauce
1 spring onion, finely sliced
1 garlic clove, minced
1 teaspoon gochugaru
1 teaspoon sesame seeds

Method

  1. Heat 700ml water, vinegar and sea salt in a saucepan and bring to the boil, stirring until the salt has dissolved. Place the cucumbers in a 1.4-litre glass jar, pour over the brine, seal and leave to cool down. Refrigerate overnight.
  2. The next day, just before you are ready to eat, remove 4–5 cucumbers from the brine and finely slice. Mix together the sesame oil, soy sauce, spring onion, garlic, gochugaru and sesame seeds. Toss through the sliced cucumber and then serve immediately.
  3. Keep the remaining whole pickled cucumbers in the fridge for 2–3 weeks, removing them as you wish to make the spicy version of the pickle by combining each time with the sauce ingredients.
Tags:
Korean
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