Spicy Korean Pickles 

White Scribbled Underline

FRANK CAMPANELLA'S

This is a really simple side dish that is traditionally served with Korean barbecue but I love it with all sorts of things from salmon to grilled chicken legs.

– Cucumbers – Coconut sugar – Garlic – Sesame seeds – Korean chili flakes – Sesame oil – Rice vinegar – Salt

Ingredients

Step 1

Slice the cucumbers and then scoop out the seeds, Slice cucumber into ½ inch pieces and place into a bowl.

Step 2

Add kosher salt and toss together so the cucumbers are well coated. Let sit for 30 minutes to draw out moisture.

Step 3

Drain off excess water and then rinse the cucumbers. Pour out onto a paper towel and pat dry.

Step 4

Place the cucumbers back in the bowl then add remaining ingredients and stir to combine. Let the cucumbers sit in the fridge for at least 1 hour before serving.

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