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Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
2 tablespoons coarse salt
1/4 cup rice vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
2 tablespoons lightly toasted sesame seeds
1 tablespoon gochugaru (Korean hot red-pepper powder)
Gallery
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 1 1/2 cups
Gallery
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 1 1/2 cups
Recipe Summary
prep: 15 mins
total: 45 mins
Yield: Makes 1 1/2 cups
prep: 15 mins
total: 45 mins
prep:
15 mins
total:
45 mins
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
- 2 tablespoons coarse salt
- 1/4 cup rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 2 tablespoons lightly toasted sesame seeds
- 1 tablespoon gochugaru (Korean hot red-pepper powder)
Directions
Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Quick-Pickled Sesame Cucumbers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Quick-Pickled Sesame Cucumbers
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
