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Keto Korean Pickled Cucumbers
How to Make It
Step 1
Mix the water with the kosher salt until the salt dissolves. Slice the cucumbers into ¼” slices and place them into a medium bowl. Pour the brine over the cucumbers and allow them to sit for 30 minutes.
Step 2
Drain the cucumbers very well using a strainer place over a sink. Place the strainer in a bowl and allow extra water to drip off as you prepare the sauce for the cucumbers.
Step 3
While the cucumbers are draining, mix in the Korean pepper flakes (gochugaru), fish sauce, and sesame seed oil. Mix the cucumbers with the dressing very well until coated nicely.
Step 4
Top with sliced scallions and toasted sesame seeds. To toast the sesame seeds, place them into a dry skillet over medium heat until they are lightly golden and fragrant. Korean Pickled Cucumbers are like a fresh cucumber so they will last in an airtight container in the fridge for up to 2 days.
Ingredients
- Cucumber – 1 large – 8 1/4″ long
- Water – 2 cup
- Coarse Kosher Salt by Morton – 1-½ tablespoon
- Organic Gochugaru Koren Red Hot Chili Pepper Flakes by Crazy Korean Cooking – 1-½ tablespoon
- Fish Sauce (nam Pla Or Nuoc Mam) – 1 tablespoon
- Sesame Oil – 1 tablespoon
- Scallions – 1 medium – 4 1/8″ long
- Sesame Seeds – ½ tablespoon, whole pieces
