Marinated Asian Cucumbers Recipes

ASIAN MARINATED CUCUMBERS

Steps:

• Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
• Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.

MARINATED ASIAN CUCUMBERS

Steps:

• Chop cucumber into bite-sized pieces.
• Combine cucumbers with remaining ingredients. Place in an air-tight container until you are ready to serve.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

THAI MARINATED CUCUMBERS

Steps:

• In a small pan, combine vinegar, sugar, water and salt; cook over medium heat, stirring, until liquid boils and sugar is dissolved.
• Remove from heat and let cool to room temperature.
• Peel or score cucumber, if desired and cut lengthwise into quarters; then cut quarters crosswise into 1/8-inch-thick slices.
• Place in a serving bowl, pour marinade over cucumbers; stir to blend.
• If made ahead, cover and refrigerate for up to 2 hours.
• Top with peanuts before serving.

THAI CUCUMBER SALAD

Steps:

• Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
• Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.

CRISP MARINATED CUCUMBERS

Steps:

• Whisk vinegar, sugar, salt, and celery seed together in a large bowl; stir in cucumbers and onion. Cover and refrigerate overnight. Serve cold.

SPICY MARINATED CUCUMBERS (OEE MUCHIM)

Steps:

• Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
• Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
• Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
• Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)