I posted this photo of a batch of Korean Cucumbers my daughter and I made on Facebook the other night and received a half a dozen requests for the recipe.
Recipe? I don’t use no stinking recipe. I can tell you the process but you’ll have to figure out the “recipe’ for yourself.
I learned how to make Korean Cucumbers by watching my mother, and grandmother, and then adapting their techniques to make it my own. For instance, my grandmother put sugar in everything. I don’t. My mother used white vinegar. I use raw apple cider vinegar.
When it comes to Korean cooking, I am a stickler for proper ingredients. You can not cheat on the ingredients, but you do need to adjust them to your particular taste. I love red pepper powder and garlic, so I use a lot. I am also a touch on the heavy-handed side with the sesame oil. Start with a little of each ingredient and add more to taste. You might want to use more green onions.
Just experiment until you like the results!Easy Korean Cucumber tutorial for people who don't like recipes. @ShakaStudios @HandmadeInTexas Click To Tweet
Korean Cucumber Tutorial
Gather your ingredients:
1 bunch of green onions, sliced thinly, whites and all, except of course the ends. If you like onions, use more.
4 to 8 garlic cloves crushed. I use a garlic press.
Course Korean Red Pepper Powder to taste. I use 2 heaping Chinese soup spoons worth, but you might want to use a lot less. Note: It is important to use authentic Korean red pepper powder; Do not try making Korean Cucumbers with cayenne pepper or chili powder.
Korean Sea Salt. Any salt will do but Korean Sea Salt tastes delicious.
Apple Cider Vinegar to taste. Use the good stuff with the mother still in it.
Sesame Oil to taste.
Soy Sauce to taste. Be cautious or you’ll have super salty cucumbers.
Sesame Seeds (optional),
Sugar (optional. I do not use it.)
Peel cucumbers, cut in half length-wise, remove seeds, and thinly slice into half-moon shapes. Add to a bowl, sprinkle with salt, toss, and cover with a towel for 30 or more minutes. Drain the rendered liquid and taste a cucumber. If it is too salty, rinse and squeeze out excess liquid. These cucumbers should be salty but not too salty! If the salt level is tolerable, then just squeeze out the liquid.
Add the rest of the ingredients and mix well. Taste as you go. You want a nice combination of salty, spicy and garlicky.
You can eat these Korean Cucumbers immediately. Store the leftovers in a jar in the fridge. They will taste even better the next day and will store in the fridge for 7 to 10 days.
If you make these Korean Cucumbers be sure to come back and tell me how they turned out!