KOREAN PICKLES
Korean Pickles are a low calorie, easy way to add a crunch and flavor to your meals with just a bit of salt, sugar, crushed red pepper, vinegar and sesame oil.
Provided by Sabrina Snyder
Categories Side Dish
Time 15m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 18 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 1 g, ServingSize 1 serving
KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES
These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.
Provided by Kay Chun
Categories burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
- Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
- In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
- Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
- Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
- Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.
KOREAN REFRIGERATOR PICKLES
These Korean pickles can be eaten after about an hour, but the flavors develop better overnight.
Provided by Rick Blaylock
Categories World Cuisine Recipes Asian Korean
Time 3h15m
Yield 10
Number Of Ingredients 6
Steps:
- Quarter cucumbers lengthwise and cut into bite-sized pieces.
- Put cucumbers and onions in a bowl and cover with salt. Mix gently to coat all the pieces with salt. Cover with plastic wrap and refrigerate for about 2 hours.
- Drain cucumbers and onion in a colander. Place back into the bowl and fill with water; stir to rinse. Drain again.
- Combine garlic and gochugaru in a 1-quart Mason jar. Add the cucumbers and onion. Fill jar to the top with vinegar. Refrigerate 1 hour to overnight.
Nutrition Facts : Calories 16.9 calories, Carbohydrate 3.7 g, Fat 0.3 g, Fiber 1 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 2110.4 mg, Sugar 1.3 g
OIJI (KOREAN PICKLED CUCUMBERS)
Korean fermented cucumber pickles - crunchy with deep tangy flavor!
Provided by Hyosun
Number Of Ingredients 3
Steps:
- Rinse the cucumbers, and air dry or pat dry with a paper towel.
- Bring the water and salt to a boil, and continue to boil for 3 or 4 minutes.
- Place the cucumbers in a jar or a container (heat proof, BPA free). Pour the boiling water directly over the cucumbers, or you can put the cucumbers in the pot with the boiling water.
- Keep them entirely submerged in the water by weighing them down with a heavy plate or bowl. When the salt water has cooled down, close with the lid, and let stand at room temperature.
- After 2 to 3 days, pour the brine out into a large pot, and boil it for a few minutes. If there's a while film (golmaji) on the surface of the water, strain it out before boiling. Then, cool completely.
- Pour the cooled brine back over the cucumbers. Close with the lid, and ferment at room temperature for 5 to 7 days, and then refrigerate. The color of oiji should be between olive green and yellow at this point. They can be eaten, but the flavor will further develop with more time, 2 to 3 weeks to a few weeks.
- To serve, thinly slice the cucumber and soak in fresh water until the desired salt level is achieved. You can also cut the cucumber into about 2-inch logs and quarter each one lengthwise. Sprinkle with some gochugaru and/or sesame seeds and garnish with chopped scallion, if desired. You can also add a little bit of vinegar to taste and drop in a couple of ice cubes.
JANGAJJI (VEGETABLE PICKLES)
You can pickle just about any vegetables with this simple brine with 3 ingredients -- soy sauce, vinegar and sugar! Quick, delicious and crunchy!
Provided by Hyosun
Categories Side Dish
Number Of Ingredients 6
Steps:
- Clean and cut the vegetables into bite size pieces, any way you want.
- Pack the vegetables in jars or glass containers.
- Add 2 cups of water to a small pot along with 1 cup of soy sauce and 1/2 cup of sugar. Bring it to a boil, and gently boil for 2 to 3 minutes over medium heat, until the sugar is dissolved. Turn the heat off, and pour in 1/2 cup of vinegar. Adjust to taste if necessary.
- Pour the hot brine over the vegetables. If the vegetables are tightly packed in the jar, you don't need to weigh it down. However, make sure all the vegetables are submerged in the brine.
- Close tightly with a lid, and leave it out at room temperature for a day or 2. Then refrigerate. The pickles can be eaten the next day or so of pickling, but they will taste better as they mature.
- Optional: To keep the pickles longer, you can pour out the brine into a pot and boil it for a few minutes. You can do this after 3 or 4 days of pickling at which time the vegetables have released their water content and diluted the brine. This time, cool it and pour back over the pickles before refrigerating.
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.
Nutrition Facts : Calories 29 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 531 mg, Sugar 3 g, Fat 1 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g
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.
Nutrition Facts : Calories 63 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 1748 mg, Sugar 12 g, Fat 0 g, ServingSize Servings 4, UnsaturatedFat 0 g
PICKLED KOREAN RADISH - EASY AND DELICIOUS
Learn to make this sweet and tangy pickled Korean radish (daikon) that goes perfectly with Korean fried chicken! So easy, it takes less than 5 minutes to put it all together.
Provided by Ana Yokota
Categories KOREAN FOOD RECIPES Side Dishes
Time 2h5m
Number Of Ingredients 5
Steps:
- In a sanitized glass container (eg: mason jar), put in all the cubed daikon and set aside.
- In a mixing bowl, put the rest of the ingredients together until the sugar and salt are dissolved.
- Once everything has dissolved, gently pour the wet mixture over the daikon.
- Store at room temperature for 1-2 hours and then store it in the fridge for up to a few weeks. (If you have a specialized kimchi refrigerator, I have stored it for up to a couple months without it losing its crunchiness.)
- You can enjoy this after a couple hours; however, it is best when served chilled.
- Enjoy!
Nutrition Facts :
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KOREAN PICKLES | PICKLED PLUM | EASY ASIAN RECIPES
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Reviews 1Category CondimentCuisine KoreanTotal Time 25 mins
- Put the daikon, carrots and shallot in a medium size mixing bowl and add 2 tsp salt. Quickly mix with your hands and leave for 10 minutes, to soften the veggies.
- In a separate small bowl, mix water, rice vinegar and tobanjan. Stir until tobanjan has diluted and add sugar, 1/2 tsp salt, and sesame oil. Stir well until sugar and salt have melted.
- Rinse the vegetable, drain and squeeze out excess water. Return the vegetable in the mixing bowl and pour the tobanjan mixture over.
- Add sesame seeds and using chopsticks or a spoon, mix until veggies are well coated. Serve or let pickle for up to 3 days.
KOREAN RADISH RECIPE! CRUNCHY PICKLED MU IN 5 EASY STEPS
From honestfoodtalks.com
Ratings 50Calories 51 per servingCategory Side Dish
- Wash the korean radish. Peel and cut the radish into half-inch pieces. Exact cubes are not required. If using some other radish in place of Mu, season each of the cut surfaces with black pepper.
- In a ziplock bag or airtight plastic container, mix together the vinegar, sugar, and salt. If making a spicy pickle, add the sriracha or chilli flakes now (not both, or the spice will be overwhelming). If all the sugar does not dissolve, don’t worry. The water from the radish will dissolve the rest.
- Add the radish to the pickling liquid. Seal the container or bag to prevent oxidation from contact with air. This will greatly affect the taste and texture of the pickle, so be careful!
- Open the container to stir the liquid every half hour to encourage moisture loss from the Korean radish. Flip this if you're using a bag. After stirring/flipping 4 times, you are free to leave it unattended overnight in the refrigerator. Serve chilled and enjoy!
KOREAN PICKLED RADISH RECIPE (CRUNCHY CHICKEN-MU) - HUNGRY HUY
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5/5 (2)Total Time 8 hrs 10 minsCategory Appetizer, Side Dish, SidesCalories 347 per serving
- In a mixing bowl, combine the sugar, vinegar, water, and salt. Whisk until the sugar and salt are completely dissolved.
- Pour the liquid into the mason jars with daikon radish cubes until it covers the radish completely. Seal with the lid.
- Place the jars in the fridge and pickle for at least 8 hours, then serve when pickled enough to your liking.
KOREAN PICKLES JAR - MAKE JANGAJJI AT HOME! - FUTUREDISH
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4.7/5 (12)Estimated Reading Time 7 mins
- Cut the onions into bite-sized pieces. Cut cucumber into medium-sized rounds. Chop chili peppers into small bite-sized pieces.(Reference video for sizes.)
- Take out a pot. Place in Soy Sauce (1/2 cup), Vinegar (1/2 cup), Sugar (3/4 cup), Water (1 & 1/4 cup). Give it a mix and stir-it well so the sugar is evenly mixed through. Bring it up to a boil.
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- Mix soy sauce, vinegar and sugar in a pot and let it come to a boil. When it boils, turn the heat off and let it sit.
- In the mean time, grab a generous pinch of sea salt and clean the cucumbers by rubbing each one with salt.
- Rinse cucumbers with water and pat them dry. You can then cut the cucumbers into bite size pieces or keep them whole.
- Wash green chili peppers. Whole peppers can be used or can be cut into pieces. When using whole peppers, make a hole in the pepper by piercing it with a sharp skewer or toothpick. If you cannot find Korean chili peppers, you can also use Jalapeno peppers or other peppers. A good substitute for a Korean chili pepper is the Anaheim green chili pepper.
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- Slice cucumbers (I like to use an OXO mandoline and slice directly into a colander.) Sprinkle with a little Kosher salt (about 1/2 tsp) but don’t make the cucumbers too salty.
- Put a plate underneath the colander and set aside for about 2 hours (or for a more pickled cucumber dish, leave overnight).
- After the allotted time, taste a slice to see if it’s too salty, and if so, squeeze them a little in paper towels to remove some of the saltiness.
- In a separate bowl, combine the sugar, rice vinegar, garlic, ginger juice (if using), green onions and hot pepper, to taste.
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