Korean Quick Cucumber Pickle Is So Easy To Make Recipes

KOREAN PICKLES

Steps:

• Cut the cucumbers into thin slices and toss with salt, then let sit in colander for 1 hour.
• Squeeze water out of cucumbers then roll in paper towels to squeeze any remaining water out.
• Add pepper flakes, vinegar, sesame oil and sugar to the cucumbers, place in airtight container and place in the refrigerator for 1 hour.

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Steps:

• Squeeze the cucumber pieces firmly to release more water; doing this in small handfuls will be the most effective.
• Cover and chill the pickles for at least 30 to 60 minutes before serving.

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES

Steps:

• Gather your ingredients.
• For the pickles: Thinly slice the cucumber 1/4 to 1/8-inch thick. In a bowl, whisk up rice wine vinegar, sugar, chili flakes, salt and sesame oil. Add sliced cucumbers and toss.
• For sloppy joes: Peel and grate the pear on a wide tooth of box grater. Peel and chop the onion and slice or grate the garlic and ginger.
• Heat a skillet over medium-high to high heat. Add the oil, 2 turns of the pan, then add the meats and brown and crumble. Season with salt and pepper. Add pear, onions, garlic and ginger and stir a couple of minutes to soften. Add soy sauce, Worcestershire, chili paste, stock, sugar and sesame oil. Bring to a bubble and reduce heat to simmer, 10 to 15 minutes.
• Serve beef on rolls with scallions and fresh or pickled chili peppers and quick pickles.

HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE

Steps:

• Gather the ingredients.
• To make the dish, you'll need to begin by cutting cucumbers into either uniform strips or round slices. You can use mandoline for thinner strips, if you'd like.
• Next, you should sprinkle the cucumbers with sugar and salt and toss gently to combine.
• Once the cucumbers have been sprinkled, add vinegar. You need to stir it to make sure all of the cucumbers are coated.
• Once you've completed this step, let the cucumbers sit for about 20 minutes before serving them to your guests. If you've adjusted any of the ingredients, you may want to taste test one of the cucumbers yourself to make sure the flavor is exactly how you like it. If you're cooking the dish for your family, have a spouse or child try one of the cucumbers and let you know what they think about the seasoning.

OI MUCHIM

Steps:

• Toss the cucumber with the red pepper flakes, sugar and salt in a medium bowl until well combined. Cover with plastic wrap and let "cure" at room temperature, tossing halfway through, until the cucumber has softened and released some liquid, about 30 minutes. Transfer to a colander and drain well (do not rinse).
• Whisk together the rice wine vinegar, sesame oil, fish sauce and garlic until combined. Pour over the cucumber mixture, add the sesame seeds and toss until well combined. Enjoy immediately or refrigerate in an airtight container for up to 5 days.