Saturday, August 8, 2015

Pickled Cucumbers


Korean Pickled Cucumbers {Oi MuChim}
8 small cucumbers, quartered and cut into 2-2½ inches long
1 tablespoon very coarse salt
Buchu (garlic chives), cut into 2-2½ inches long, about 2 cups
3-4 green onions, cut into 2-2½ inches long
For the Sauce: 3 tablespoons Fine red pepper flakes
3 tablespoons vinegar
½ tablespoon soy sauce
1½ teaspoons sugar
1 tablespoon minced garlic
1 tablespoon Karari sauce (Korean fish sauce)
½ tablespoon sesame oil
½ tablespoon sesame seeds
Place prepared cucumbers in a medium sized bowl. Sprinkle
very coarse salt over the cucumbers and mix well. Set aside for 30 minutes.
Meanwhile, mix all sauce ingredients in a small bowl. Set aside.
After 30 minutes, rinse the cucumbers with water. Pat dry
cucumbers using a clean kitchen towel.
In a bowl, toss the cucumbers with the prepared sauce. 
Add the prepared garlic chives and green onions and toss
all of them together to coat evenly. Serve with rice.