Quick Korean pickles

By Rodney Bowers
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No cooking required for these quick Korean pickles, given a little kick by gochugaru (or chili powder).

SERVES
4
TOTAL TIME

Ingredients

  • 3 small cucumbers, peeled and sliced ⅛-inch thick
  • 1 garlic clove minced
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • 1 tablespoon gochugaru

Directions

  1. Combine all the ingredients in a small bowl and stir well to combine.
  2. Add the cucumbers and toss well to coat really working the mixture into the cucumbers.
  3. Store in the refrigerator until ready to use. The pickles will keep in the refrigerator a few weeks tasting better everyday.

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