Gluten Free Korean Spicy Pickles Recipe
Cucumbers, Red Chili, Sesame, garlic, and lots of love create an amazing spicy pickle that is a flavor and experience all its own.
Servings: 8 people
Ingredients
- 2 whole English Seedless Cucumbers
- 4 minced green onions
- 2 Tbsp Sesame Seeds roasted
- 2 Tbsp Korean red pepper flakes
- 1 Tbsp Sugar
- 3 cloves garlic minced
- 1 1/3 tbsp sesame oil
- extra fine kosher salt for sprinkling
Instructions
- English Cucumbers are not authentic to this recipe, but they are the closest we will get here in America. So, we need to slice them and then sprinkle them with salt to get them to release all the liquid they can. This step is critical to getting the right flavor.
- Slice (either manually or with a Mandolin) the cucumbers.
- Layer the cucumber in a dish and sprinkle some salt over the top - Lightly. After each layer, salt lightly. Leave for at least 10-20 minutes for the water to be released.
- Mince the garlic and place it in a small mixing bowl.
- Mince the green onion and place it in the mixing bowl with the garlic
- Add the Red Pepper Flakes to the mixing bowl
- Add the Roasted Sesame Seeds to the mixing bowl.
- Add the sugar to the mixing bowl
- Add the Sesame Oil to the mixing bowl
- Mix all the spices and oil together to create the paste.
- Slowly begin to squeeze the water from the cucumbers and place into a large mixing bowl. This will take patience and time. Apply enough pressure to release the water, not enough to crush the cucumber.
- Once all the cucumbers have been squeezed, add the paste and mix it all up. That is all it takes.
