After sharing Chicken Meatballs recipe from Seoultown Kitchen (Kyle Books, Fall 2011) by Debbie Lee, here's a pickling recipe this time. Experts are predicting that Pickling 2.0 will be the rage in 2012.
Spicy Pickled Cucumbers
If you are hankering for the essence of homemade kimchee but don’t have enough time to make
your own, these spicy pickled cucumbers will hit the spot. Known as a quick kimchee, these garlicky
and smoky babies are so full of flavor you may eat a whole bowl in one sitting! Typically these
pickles are served at Korean BBQ houses as one of the banchan amenities. Persian cucumbers are thinner with less seeds than Mediterranean ones and are available at many upscale markets. These pickles taste better as they ferment and really take hold of the garlic and spices. Pour over a bowl of rice for an afternoon snack!
Makes: 1 quart
Prep time: 10 minutes
Cook time: 10 minutes
8 Persian cucumbers, washed of residue, cut into 1/4-inch rounds
2 teaspoons finely ground sea salt
2 tablespoons minced garlic
2 teaspoons finely ground chile powder (gochugaru)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons granulated sugar
1/4 cup seasoned rice wine vinegar
2 tablespoons sesame oil
roasted and salted sesame seeds, for garnish
1 Place the cucumbers in a large mixing bowl. Sprinkle with the salt and toss well to coat. Set aside and let mixture stand for about 30 minutes so that a quick brining process occurs and the liquid from the cucumber starts to extract.
2 Rinse the cucumbers well and drain. Place in a dry bowl. Add the garlic, chile powder, garlic powder, onion powder, and sugar. Using a spoon or gloves, mix well to incorporate the spices. Add the vinegar and mix well.
3 Drizzle in the sesame oil and give the cucumbers one more good toss.
4 Place in an airtight container and cool in the refrigerator for at least 30 minutes to capture the full flavor essence. They will keep for 3 to 4 days.
(* Recipe from Seoultown Kitchen by Debbie Lee- published by Kyle Books, Fall 2011- all rights reserved…Photos by Quentin Bacon)