- Marinate Time
- 20 mins
- Prep Time
- 5 mins
- Total Time
- 30 mins
- Makes
- 4 cups (1 L)
Ingredients
- 6
- Compliments Mini Seedless Cucumbers or 1 English cucumber
- 1/4 tsp
- salt
- 1 mL
- 3
- cloves garlic, minced
- 2
- green onions, finely chopped
- 1 tbsp
- packed brown sugar
- 15 mL
- 1 tbsp
- sesame oil
- 15 mL
- 2 tsp
- reduced sodium soy sauce
- 10 mL
- 3/4 tsp
- paprika
- 4 mL
- 1/4 tsp
- cayenne pepper (optional)
- 1 mL
- 1 tbsp
- toasted sesame seeds
- 15 mL
Directions
- Step 1
- Slice mini cucumbers diagonally into 1/4-in. (5-mm) thick slices (or cut English cucumber in half lengthwise, scoop out seeds, cut into diagonal slices). Place slices in colander, sprinkle with salt, toss to coat. Let stand 10 min. or until liquid is released.
- Step 2
- Transfer cucumber slices into bowl. Add garlic, green onions, brown sugar, sesame oil, soy sauce, paprika and cayenne (if using). Toss to coat. Let stand 10 min. (Make ahead: Cover and refrigerate up to 3 days.) Sprinkle with sesame seeds before serving.
Tip
Toast sesame seeds in a small skillet over medium heat, shaking pan often, 2 to 4 min. or until light golden.
These fresh, unfermented, garlicky cucumber pickles get crunchier and even more delicious after a day in the fridge.
This makes 8 servings as part of a banchan or appetizer trio, alongside Spicy Korean-Style Bean Sprout Salad and Korean-Style Potato Salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe):
- Calories:
- 45
- Fat:
- 2 g
- Carbs:
- 5 g
- Fibre:
- 1 g
- Sugar:
- 3 g
- Protein:
- 1 g
- Sodium:
- 120 mg
