Thursday, September 14, 2017

Korean Spicy Pickles

When Evan and I went for bulgogi a few weeks ago, he introduced me to his favorite topping, spicy pickles. I used to not like pickles, and I still am not a fan of just eating pickles, but I love a good bread and butter pickle on a sandwich or a pit of relish on a good hot dog, and I especially love Korean spicy pickles on my bulgogi.


2 mini cucumbers or pickling cucumbers
1 tsp salt
2 tsp rice vinegar
1 tsp sugar
1 tsp gochugaru
1 clove of garlic


Slice the cucumbers as evenly and thinly as you can. Place in a bowl and sprinkle on the salt before tossing to make sure you have even coverage. Let the cucumber slices sit for 20 minutes to let the salt draw out excess water.

Pour off the water and then add the rest of the ingredients, stir well to combine. Cover and let sit in the fridge for at least 10 minutes and up to a week. The pickles will get less crisp but spicier the longer they are allowed to marinate.

Enjoy as a surprisingly refreshing snack or as a perfect compliment to some bulgogi.

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