Korean Quick Cucumber Pickle Is So Easy To Make Recipes

HOW TO MAKE KOREAN PICKLED CUCUMBER: A RECIPE

How to Make Korean Pickled Cucumber: A Recipe image

This cucumber pickle recipe takes 20 minutes, and the sweet and salty flavor makes it a perfect side. Use small Korean cucumbers for the best crunch.

Provided by Naomi Imatome-Yun

Categories Side Dish Salad

Time 25m

Yield 4

Number Of Ingredients 4

Ingredients

4 small Korean or kirby cucumbers*
3 tbsp. sugar
1 tbsp. salt
1/4 cup vinegar

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

SPICY KOREAN CUCUMBER PICKLES (OI MUCHIM)

Spicy Korean Cucumber Pickles (Oi Muchim) image

These spicy Korean cucumber pickles are a typical banchan (side dish). They're easy to make and add a kick to scrambled eggs or a simple sandwich.

Provided by Molly Watson

Categories Appetizer Snack Side Dish Condiment

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound Kirby cucumbers (or hothouse or English cucumbers)
1 1/2 teaspoons fine sea salt
Optional: 1 small clove garlic (minced)
1 tablespoon gochugaru (Korean chile flakes) or red chile flakes
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 to 3 teaspoons sugar
Optional: 1 teaspoon toasted sesame seeds

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

KOREAN-INSPIRED SLOPPY JOES AND QUICK PICKLES

Korean-Inspired Sloppy Joes and Quick Pickles image

Ground pork and beef are mixed with new ingredients like pears, sesame oil and gochujang to create this quick, easy, Korean-inspired take on the old favorite sloppy joe. The Quick Korean Pickles add a sweet crunch that rounds out the sandwich.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 24

Ingredients

1 seedless English cucumber or 4 small Persian or Kirby cucumbers
About 1/4 cup rice wine vinegar
2 tablespoons superfine sugar
1 tablespoon gochugaru Korean chili flakes or chili paste
1 1/2 teaspoons salt
1 teaspoon toasted sesame oil
1 teaspoon toasted sesame seeds
1 Asian pear or Bosc pear
1 onion, red or yellow
4 cloves garlic
1 inch ginger root
Neutral oil, such as peanut or safflower
1 pound ground beef
1/2 pound ground pork
Salt and pepper
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce, Lea and Perrins preferred brand
1/3 cup gochujang Korean paste, Mother in Law's preferred brand
1 cup beef or chicken stock
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
4 to 6 soft large hamburger rolls, Big Marty's preferred brand
4 scallions, whites and greens, chopped
2 green chilies, fresh finger or jalapeno, or pickled jalapeno peppers

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.

OI MUCHIM

Oi Muchim image

Light, refreshing and quick to prepare, this spicy cucumber salad is the perfect addition to summer meals. It's a treat on its own but can also be added to sandwiches, noodle dishes and more.

Provided by Food Network Kitchen

Time 45m

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 English cucumber, thinly sliced into 1/4-inch-thick rounds
1 tablespoon gochugaru (Korean-style red pepper powder)
2 teaspoons sugar
1 1/2 teaspoons kosher salt
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
2 teaspoons fish sauce
1 clove garlic, finely grated
2 teaspoons sesame seeds, toasted

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.